Soybeans and mung beans become soybean sprouts and mung bean sprouts, which is a transformation of their edible function from a coarse grain to a vegetable, and also a nutritional upgrade.
Sprouts contain richer Vitamin C; the protein and minerals in sprouts are more easily absorbed by the human body; the "flatulence factors" (substances that can easily cause gastrointestinal bloating) in beans disappear during the sprouting process.