Mung Bean Sprouts
are a good source of protein, fiber, and vitamin C. A 3 oz. serving contains only 30 calories.
Uses: Perfect for many asian dishes. Best when lightly cooked.
have that distinct onion flavor without the tears or waste. Onion sprouts are 20% protein and a good source of vitamins A, C and D.
Uses: Spice up a salad or sandwich.
are characterized by their tiny, spicy leaves. They are delicate, but very spicy.
Uses: Hot and spicy, this tiny sprout can spice up everything from eggs to salads.
are a rich source of lecithin and vitamin D. Known for their crispness and nutty flavor. Breaks down fatty acids into an easily digestible, water soluble form.
Uses: delicious addition to salads. Can also be juiced and used in green drinks.
have 29x more vitamin C and 4x the vitamin A than milk. They have 10x more calcium than a potato, and contain more vitamin C than pineapple.
Uses: Too delicate for cooking, radish sprouts are generally used to spice up salads or sandwiches.
Lentil Sprouts are 25% protein. They can be cooked or eaten raw.
Uses: Nutritional addition to steamed veggies or soups.
Broccoli Sprouts have a mildly peppery flavor. They are also high in the cancer-fighting compound, sulforaphane.
Uses: Excellent juiced or in salads.
Alfalfa Sprouts contain significant dietary sources of phytoestrogens connected with prevention of menopausal symptoms, osteoporosis, cancer, and heart disease.
Uses: Great texture in sandwiches, salads and omelets.
Clover sprouts contain the most significant dietary sources of iso flavones of any sprout variety. Iso flavones have been proven to have powerful anti-cancer properties.
Uses: Healthful addition to salads or sandwiches.