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Varieties of SproutsSprouts Here is a quick referrence list of the many varieties of sprouts: *Sprouts vary in length, tenderness and appearance. They can sometimes be found in packages in supermarkets or sprouted easily at home.
o Alfalfa - soak 4 – 6 hours, ready in 4 – 6 days a small seed, will develop chlorophyll in sunlight in 1 to 2 days. Contains Vitamins A, B, C, E & K and is a rich source of minerals and trace minerals o Broccoli Seeds -soak 4 – 6 hours, ready in 4 – 6 days a small seed, will develop chlorophyll in sunlight in 1 to 2 days. Contains Vitamins A, B, C, E & K and is a rich source of minerals and trace minerals, the enzyme sulforaphane and other disease fighting phytochemicals o Chickpea - soak 12 hours, ready in 2 – 3 days sprouts easily, contains carbohydrates, fiber, protein and minerals o Fenugreek - soak 8 hours, ready in 3 – 5 days a spice to be used with other sprouts as it has a pungent flavor, and is rich in iron, phosphorous and trace minerals o Green Pea - soak 12 hours, ready in 2 – 3 days use whole peas, split peas will not sprout. Contains carbohydrates, fiber, protein, minerals and Vitamins A & C o French Lentil -soak 12 hours, ready in 3 – 5 days rich in protein, iron and other minerals as well as Vitamin C o Millet - soak 8 hours, ready in 2 – 3 days use whole, un-hulled grain, contains carbohydrates, fiber, Vitamins B& E and protein o Mung Bean - soak 12 hours, ready in 3 – 5 days high quality protein, iron, potassium, and Vitamin C o Mustard - soak 4 -6 hours, ready in 4 – 5 days contains high amounts of mustard oil, Vitamins A & C and minerals o Radish - 4 -6 hours, ready in 4 – 5 days contains potassium, Vitamin C o Soy Bean - best purchased from Asian grocery or Supermarket for fat strong straight sprouts. Needs to be cooked ten minutes, high in protein and fiber o Sunflower - soak 8 hours, ready in 1 – 3 daysrich in minerals, fats, protein Vitamins B & E o Watercress - soak 4 -6 hours, ready in 4 – 5 dayscontains concentrations of Vitamins A & C, minerals
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