The nutritional potency of sprouts is at its highest in their raw form and can be affected when cooked or steamed, although a light steam causes less nutritional loss compared to thorough cooking. We recommend steaming only the dal/lentil/chana sprouts before consumption, as they can be heavier on digestion and potentially lead to acidity in some individuals. However, when it comes to vegetable sprouts, there's typically no need to steam them, as they are generally light on the stomach and easy to digest.