What metabolic change occurs during germination that concentrates nutrients in the alfalfa sprout?

Stored starches convert into more easily digestible sugars.

The transformation from a hard, dormant alfalfa seed into a vibrant, highly perishable sprout involves a dynamic and rapid metabolic activation triggered by germination. During this process, complex biological machinery becomes active, specifically enzyme systems. These activated enzymes begin to work on the stores built up within the seed for future growth. A key chemical conversion that takes place is the breakdown of stored starches, which are complex carbohydrates, into simpler forms, specifically more easily digestible sugars. This rapid metabolic shift not only makes the components more bioavailable but also leads to a notable boost in the concentration of easily accessible vitamins, resulting in the dense nutritional profile characteristic of the young sprout.