sprouts

Sprouts are young shoots produced by germinating seeds, grains, or legumes. They are typically harvested within a few days of germination and used as a fresh vegetable. Common edible sprouts include mung bean, alfalfa, chickpea, lentil, broccoli, and radish sprouts. They are valued for their crisp texture and mild, sometimes peppery, flavor.

Sprouting is done by soaking seeds and then rinsing and draining them repeatedly while keeping them moist. The sprouts develop roots and shoots in 2–7 days, depending on the seed. They require warm, ventilated conditions and clean equipment to minimize mold and bacterial growth.

Nutritionally, sprouts are low in calories and rich in vitamins, minerals, and enzymes. They can provide protein, fiber, vitamin C, folate, and iron in small servings; broccoli sprouts are notable for glucoraphanin-derived sulforaphane.

Because seeds are germinated in warm, damp conditions, sprouts can harbor pathogenic bacteria such as Salmonella or E. coli if produced or handled improperly. Use seeds labeled for sprouting, store refrigerated, rinse thoroughly, and avoid raw sprouts for high-risk groups; cooking eliminates most pathogens. Discard sprouts if they look off or have an unpleasant odor.

Sprouting has been practiced for millennia in many cultures, and modern supermarket sprouts are widely produced commercially in controlled facilities.