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Soy beans 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.

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 term used to describe a key ingredient processed from soybeans for use in food products and nutrition, often referred to as soyfoods or soy nutrients.

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.

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

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

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.

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.