Sprout Nutrition Information and ways to use sprouts.

This information was collected from various websites about 4 or 5 years ago.

Alfalfa

Contains significant dietary sources of phytoestrogens connected with prevention of menopausal symptoms, osteoporosis, cancer and heart disease.  One of the most popular sprouts, is a good source of vitamins A, B, C, D, E, F, and K and is rich in many minerals, as well as many enzymes needed for digestion.

Broccoli

Has a mildly peppery flavor.  They are also high in the cancer fighting compound, sulforaphane.

Buckwheat
High in vitamins A, B, C and D.

Lentil

Rich in protein, vitamin C and the B vitamins. They have a mild ground pepper flavor.  They are 26% protein.  They can be cooked or eaten raw. 

Radish

Has 29 times more vitamin C than milk and 4 times the vitamin A.  There spicy sprouts have 10 times more calcium than a potato and contain more vitamin C than pineapple.

Red Clover

Contains the most significant dietary sources of isoflavones of any sprout variety.  Isoflavones have been proven to have powerful anti-cancer properties.

Sunflower

A rich source of lecithin and vitamins B, D and E.  It is known for its crispness and nutty flavor.  It breaks down fatty acids into an easily digestible, water soluble form

Mustard

Characterized by their tiny, spicy leaves.  They are delicate, but very spicy.

Onion

Distinct onion flavor without the tears or waste.  26% protein and a good source of vitamins A, C, and D.

Mung Bean

These sprouts should be sprouted under pressure to produce long and juicy sprouts. Mung bean sprouts are an excellent source of protein, vitamin C, A and E, along with many minerals..

Soybean

An extremely rich source of protein and vitamins A, B, C and E. Soybeans are rich in minerals and lecithin. They can be sprouted under pressure like mung beans.

Wheat 
High in Vitamins B, C, and E and has three times the vitamin E of dry wheat. Wheat also has many minerals.

Do Not eat tomato or potato sprouts as they are poisonous. 

Ways to use sprouts:

Add to tossed salads

Use in coleslaw (cabbage, clover, radish)

Try in potato salad (mung bean, lentil)

Try in wraps and roll-ups (alfalfa, sunflower, radish)

Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)

Blend into fruit shakes or juices (cabbage, mung bean, lentil)

Blend with vegetable juices (cabbage, mung bean, lentil)

Replace celery in sandwich spreads (lentil, radish)

Mix with soft cheeses for a dip (mung bean, radish)

Grind up and use in sandwich spreads (lentil, radish)

Top grilled cheese sandwiches after grilling (alfalfa, clover)

Stir into soups or stews when serving (mung bean, lentil)

Mix into pancake or waffle batter (buckwheat)

Eat them fresh and uncooked in a sprout salad (salad mixes)

Top omelet or scrambled eggs (alfalfa, clover, radish)

Combine in rice dishes (fenugreek, lentil, mung bean)

Add to sushi (radish, sunflower)

Saute with onions (mung bean, clover, radish)

Puree with peas or beans (mung bean, lentil)

Add to baked beans (lentil)

Steam and serve with butter (mung bean, lentil)

Use in sandwiches instead of lettuce (alfalfa, clover, radish)

Add to homemade bread (wheat)

My favorite ways to use sprouts are:
Add any kind to any green salad
Replace lettuce in a sandwich
Add a few alfalfa sprouts to a cheese sandwich (not grilled cheese)
Tacos made with whole wheat tortillas and alfalfa sprouts instead of lettuce