Explain why a germinating seed taster sweeter than ungerminated seed?

During the process of germination, enzymes are activated within the seed that break down complex carbohydrates and proteins into simpler sugars. This breakdown of complex molecules into simpler sugars results in a sweeter taste in the germinating seed compared to the ungerminated seed. Additionally, the germination process also leads to the production of other compounds such as amino acids and organic acids that can contribute to the overall flavor profile of the seed.