Vitamin C content of food can be increased by –

✅Explanation:
Sprouting is the process of germinating seeds, grains, or legumes. During sprouting, the vitamin C content of these foods increases significantly. This is because sprouting activates enzymes that convert complex carbohydrates into simpler sugars and also synthesize vitamin C. Sprouting also increases the bioavailability of other nutrients, making them easier for the body to absorb.

🛑 Additional Information:::
Germination/sprouting is a process in which small shoots come out of the dal or cereal when these are kept with a small amount of water.
The time and water that each grain or pulse or legume needs for soaking and sprouting are different.
Normally 8-16 hours are needed for soaking and 12-24 hoursfor sprouting depending upon the season. 

• The advantages of sprouting food items are:
It leads to an increase in vitamin C and whole B-complex.