Sprouting grains has nutritional benefits. However, there is conflicting information as to how far one should sprout them. Opinions range from when the root is half the length of the seed, to a fully developed root and green shoot a few inches high. I guess the answer depends in part on what one is looking for. For example, development of a green shoot will mean more chlorophyl, which helps give more color to the egg yolk. However, getting to this point will consume certain other nutrients. I guess the answer also depends on what one is sprouting (grains, peas, etc.) Can anyone clarify what the trade-offs nutritionally of sprouting to an early stage, versus the later stages?