A Hyderabad-based diabetologist, Dr. Sunita Sayammagaru, has recommended sprouts as a valuable superfood for vegetarians. She explained that sprouting enhances the nutritional quality of pulses and legumes, increasing protein bioavailability by 10-12%. While acknowledging animal-based proteins are superior overall, she emphasized sprouts' role in adding nutrition and diversity to vegetarian diets. Dr. Sayammagaru also noted sprouts can be stored for a week and taste best when about one centimeter long.