What Are Sprouts?

Sprouts, which are the germinating form of seeds and beans, are easy to produce. They require no soil, only water and cool temperatures. They emerge in two to seven days, depending on the type of seed or bean. In addition to raw alfalfa sprouts, other varieties include clover, sunflower, broccoli, mustard, radish, garlic, dill, and pumpkin, as well as various beans, such as mung, kidney, pinto, navy and soy, and wheat berries. Many are sold individually, some in mixtures.

Potomac Glen Farms in Potomac, Md., sells a wide array. Each offers a distinct flavor, suggesting, as sprout growers like to point out, that sprouts indeed work well in a variety of dishes, such as soups, salads, sandwiches, and stir fries. Nancy Snider, owner of Potomac Glen Farms and president of the International Sprout Growers Association, says one of her favorite foods is sprouts with peanut butter and crackers.

While versatile, sprouts also are favored for their nutritional value. Like other fresh produce, sprouts are low in calories and fat and provide substantial amounts of key nutrients, such as vitamin C, folate and fiber (see text alternate for chart). A 1997 Johns Hopkins University study suggested raw broccoli sprouts may be particularly rich in sulforaphane, a compound that may mobilize the body's natural cancer-fighting resources and reduce the risk of developing cancer.

Though popular in this country in only the past few decades, sprouts have actually been around for thousands of years. Mung beans have been used in Chinese foods for years--though usually in cooked dishes.
Today, sprouts in the United States are a $250-million market. Some 475 U.S. sprout growers produce 300,000 tons of sprouts every year, according to the International Sprout Growers Association. As many as 10 percent of Americans eat sprouts regularly.

More people would be growing fresh sprouts for the general public....BUT the USDA requires a WEEKLY inspection by one of their AGENTS....cost per visit...$100.oo. And that to a small grower is expensive and not affordable. Although making sure that ecoli and salminela are not present in the sprouts is very nessasary.

A sprout is produced when a seed starts growing into a vegetable.
Sprouts can grow from the seeds of the vegetables above, from seeds of other vegetables, from grains such as buckwheat, and from beans.
Sprouts vary in texture and taste. Some are spicy (radish and onion sprouts), some are hardy and are often used in oriental food (mung bean), others are more delicate (alfalfa) and are used in salads and sandwiches to add texture and moistness.

Well my mom loves to put some spicy sprouts when she's cooking. And we all love it

A sprout is produced when a seed starts growing into a vegetable. Sprouts are a good source of vitamins and C, folic acid, fiber and potassium. Some sprouts are more delicate and are used in salads and sandwiches to add texture and moistness.

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A sprout is produced if a berry starts growing into a vegetable. Sprouts can abound from the seeds of the vegetables above, from seeds of added vegetables, from grains such as buckwheat, and from beans.

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Sprouts have long been famous as "health food" but recent research shows that in addition to being a superb source of nutrients, they also have important curative ability.

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According to my point. more humans would be growing beginning sprouts for the accepted public....BUT the USDA requires a WEEKLY analysis by one of their AGENTS....cost per visit...$100.oo. And that to a baby agriculturalist is big-ticket and not affordable. Although authoritative abiding that ecoli and salminela are not present in the sprouts is actual nessasary.

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