I have been a lurker here for quite some time. Learned a lot. I must
confess I am not a nutritionist by profession. But the engineering
background has come handy in following discovery process!

I have been on almost vegan diet for last 2 yrs. As a T2 I also have
wonderful control over all my numbers where nothing I eat will spike me
beyond 120-130 range. I am of course careful about what I eat. Most of
my diet consists of eating raw vegetables. I do eat plenty of cooked
vegetables like kale, spinach, fenugreek leaves, Brussels sprouts,
cabbage, and broccoli.   My A1c fluctuates between 5.2 and 5.8, my
lipid panel test results are also excellent so much so that statins are
not warranted. I have no processed wheat or rice in my diet. In fact
other than sprouted rice or wheat I don't eat them at all. Only milk
(non-fat) in my diet is one I use for my tea.

I also eat sprouted beans and grains cooked Indian style using extra
virgin olive oil, many Indian spices along with turmeric. I also eat
every day handful of soaked peanuts and almonds with outer skin intact.
I am well aware of all the micro nutrients that I have incorporated in
my diet and have been   truly enjoying this self discover. I love what
I eat and I love to cook. I have lost about 20 Lbs in last 20 months
(current BMI 22.5). I do exercise almost 90-100 minutes every day.
Being a diabetic excessive exercise is not a choice I am ready to give

Anyway here is my question. While I can get all the nutritional
information on vegetables and nuts I eat, I am at loss to find much of
any information on sprouting and its effect on the nutritional
transformation in seeds (legumes and grains) I eat. Can any one point
me to the right direction? I have already looked at
http://www.nutritiondata.com without much luck as they only list
handful of legumes and have no data say for example on sprouted rice or
sprouted peanuts etc.

Thanks for help.

Anil