Here are some studies relating to the nutritional qualities of sprouts:

• Effect of sprouting on the nitrogenous constituents and mineral composition of pigeon pea seeds
  
• Cereal sprouts: composition, nutritive value, food applications
  
• Effect of various treatments on the nutritional value of rye or rye fractions
  
• Effect of domestic processing on zinc bioavailability from ricebean diets
  
• The effects of sprouting times on nutritive value of two varieties of African yam bean
  
• Amino acid profiles after sprouting, autoclaving, and lactic acid fermentation of finger millet and kidney beans
  
• Uptake of various trace elements during germination of wheat, buckwheat and quinoa
  
• Protein digestability of vegetables and field peas. Varietal differences and effect of domestic processing and cooking methods
  
• Compositional and digestibility changes in sprouted barley and canola seeds
  
• Antinutrients in amphidiploids (black gram x Mung bean): varietal differences and effect of domestic processing and cooking
  
• Protein digestibility (in vitro) of chickpea and blackgram seeds as affected by domestic processing and cooking
  
• Processing of newly released ricebean and fababean cultivars: changes in total and available calcium, iron and phosphorus
  
• Selenium-enriched sprouts. A raw material for fortified cereal-based diets
  
• Changes in the carbohydrates and nitrogenous components during germination of proso millet, Panicum miliaceum
  
• Antiphysiological and nutritional factor changes in sorghum seeds during germination
  
• The effects of varying sprouting periods on the nutritional quality of normal yellow corn
  
• Nutritional improvement of cereals by sprouting
  
• The influence of germination on the nutritional value of wheat, mung beans and chickpeas
  
• Residues of five pesticides in field-treated alfalfa seeds and alfalfa sprouts
  
• Studies on germination conditions and antioxidant contents of wheat grain
  
• Change in the reaction of the antioxidant system of wheat sprouts after UV-irradiation of seeds
  
• New legume sources as therapeutic agents
  
• Nutritional value of mung bean as [a]ffected by cooking and supplementation
  
• Evaluation of hepatoprotective activity of legumes
  
• Antioxidant properties of aroma compounds isolated from soybeans and mung beans
  
• Starchy legumes in human nutrition, health and culture
  
• Antinutrients content of some locally available legumes and cereals in Nigeria
  
• Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean
  
• Nutritional significance of lectins and enzyme inhibitors from legumes
  

The EasyGreen site hosts an article on sprout nutrition.

The USDA also has some information about the nutritional value of sprouts. Here is a summary via NutritionData.

Sprouts can be powerful things - and there are some sprout hazards:

Goitrogens (anti-thyroids) in brassica vegetables
Glucosinolates (Goitrogenic Glycosides)
Phytoestrogens
Phytoestrogens and human health
Top carcinogens in vegetables
Salmonella and E-Coli
Questions Keep Sprouting About Sprouts (FDA)
Consumers advised of risks associated with raw sprouts (FDA)