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A sprout from newly germinated beans harvested for use as a vegetable. The sprouts can be obtained from a variety of beans and seeds with alfalfa, broccoli, and mung bean sprouts among the most commonly sought.

Soy beans that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

The firm but tender new shoots of seeds and beans, such as mung beans, lentils, soybeans, and alfalfa and radish seeds.

A tiny, round dried bean (about 1/8 inch in diameter) with a thick outer skin that may be green, brown or black in color.

Similar to other sprouts in appearance, the Clover sprout is often recognized for the nutrients and plant compounds it contains.

A small bean, very common in India that provides a good source of protein when cooked as a food dish.

A type of pulse commonly used in foods from India that may be served as sprouts, fresh pods, or as dried beans.

Broccoli seeds that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

Alfalfa seeds that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

A type of bean grown in India that is very similar to the mung bean and is a common ingredient for Indian cooking.

Radish seeds that have germinated, requiring only water and a cool place to grow, before being harvested as a food.

Grown from a very tiny chia seed, this sprout is a nutritious ingredient for salads and sandwiches, providing a flavor similar to watercress.

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

A Japanese food dish, which consists of soba noodles and other ingredients that have been fried on a hot grill.

The firm but tender new shoots of the snow pea plant. The sprouts are eaten raw, steamed, stir-fried or added to soups.

A B-vitamin that is naturally present in some foods such as broccoli, beans, bread, Brussels sprouts, corn, lentils, oranges, and spinach.

A vegetable with small, dense, compact buds that is round and green and is usually no more than 2 inches in diameter.

An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

A small pulse (legume) that is most commonly grown as a crop in India. It is used as a food for both human and animal consumption.

A French term used to describe groups of vegetables that are typically placed on a platter and arranged around the item being served as the main dish, such as meat, poultry or fish.