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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.

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.

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

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

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.

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 plant sprout grown from the seeds of wheat harvested early in the growth of the seed, just after the sprout reaches maturity but while it is still very young.

A small fern plant which sprouts a shoot at the tip of the plant, referred to as a "frond" or a "crosier," that is harvested to be served as a vegetable.

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

A plant from the parsley family with feathery green leaves sprouting from the top of the root and an orange root that can be eaten raw or cooked.

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

Often referred to as a "country" lettuce, this salad green grows with long thin stems that sprout ragged or serrated green leaves, similar to dandelion greens.

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.

A very tiny seed that is edible as a seed or is used for planting to produce sprouts. Easily digested, the chia seeds are black to white in color and are covered with a highly absorbent shell that can absorb over seven times its weight in water, producing a gelatin-like substance.

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