When sprouting masha, all the useful qualities of this golden bean are not only preserved, but also multiplied. Sprouts enrich the body with a large amount of easily digestible protein (46-50%). They are a source of useful amino acids, slow carbohydrates, glucose, fats, vitamins PP, A, C, E, K, group B (1,2,3,6,9). Vitamin C in comparison with seeds (6.3 mg) in seedlings increases to 42.4 mg. Fiber during germination increases from 6.9% to 8.9%. The content of antioxidants in the sprouts increases by 5.1 times and by the fifth day of cultivation is 517 mg. Mineral compounds are represented in the form of phosphorus, potassium, iron, copper, zinc, and calcium.