 A group of Russian scientists recently published a database of the antioxidant content of more than 1,000 foods, including, for the first time, an impressive array of before and after shots of what happens to seeds when you sprout them. As you can see, the antioxidant content goes up across the board, so sprouted lentils, for example, had twice the antioxidant content as unsprouted. Chickpeas, five times more, wheat and rye, 10 times more, and amaranth started out as the piddly underdog, but went up 20-fold.