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

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.

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

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

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.

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

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

A vegetable consisting of green clusters of buds, known as florets, which grow on a thick leafy stalk.

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.

A substance found in numerous foods, which acts as an antioxidant, helping to diminish and repair damage to cells and tissues.

A type of cabbage with numerous buds known as florets, that form a compact cabbage-like head. Like broccoflower, this vegetable is actually a flower that grows a single stalk or stem which sprouts a bud covered by green leaves.