Generally eaten raw: Alfalfa, radish, mung bean, sunflower, clover, cabbage.
Generally cooked: Kidney, Pinto and other miscellaneous beans.
Eaten raw or cooked: Lentils, Soy beans, green peas and wheat. (In addition, all the sprouts that are generally eaten raw can be easily cooked.)
Alfalfa: Alfalfa, one of the most popular sprouts, is a good source of vitamins A, B, C, D, E, F, and K and is rich in many minerals, as well as many enzymes needed for digestion.
Radish sprouts are high in vitamin C and potassium and have a rich flavor.
Wheat is high in Vitamins B, C, and E and has three times the vitamin E of dry wheat. Wheat also has many minerals.
Mung Beans: These sprouts should be sprouted under pressure to produce long and juicy sprouts. Mung bean sprouts are an excellent source of protein, vitamin C, A and E, along with many minerals.
Green Pea sprouts are rich in many of the B vitamins and vitamin C. Green pea sprouts make a rich addition to any green salad.
Soybeans: An extremely rich source of protein and vitamins A, B, C and E. Soybeans are rich in minerals and lecithin. They can be sprouted under pressure like mung beans.
Kidney beans, pinto beans and miscellaneous beans: They are a good source of vitamin C, many of the B vitamins and many minerals. Sprouting these beans also changes their indigestible carbohydrates to digestible carbohydrates thereby greatly reducing the intestinal gas they otherwise cause.
Lentils: Rich in protein, vitamin C and the B vitamins. They have a mild ground pepper flavor.
Buckwheat: Makes a great salad green. High in vitamins A, B, C and D.
Sunflower: Rich in vitamins B, D, and E, many minerals, and Linoleic Acid, the W6 EFA.
Do Not eat tomato or potato sprouts as they are poisonous.