Sprouts are alkalising natural foods that provide large amounts  of:
Dry seeds, nuts and beans contain enzyme inhibitors which prevent them from germinating. Cooking does not deactivate theses inhibitors and eating them can cause digestive problems . Once they begin to germinate the enzyme inhibitors are deactivated enabling the nutrients to be digested and assimilated more easily.
I normally sprout alfalfa seeds, mung beans, buckwheat groats and sunflower seeds. You can also sprout chick peas, broccoli and lentils.
Alfalfa sprouts (above) and buckwheat sprouts (below).
I use buckwheat sprouts to make Sprouted Buckwheat Porridge.