Sprouting is the practice of germinating the seeds before they are eaten either cooked or raw. Sprouted foods are a convenient way to have fresh vegetables in all seasons. Seeds can be germinated at home or produced on large scale industrially.

Sprouted seeds form a prominent ingredient in Eastern Asian cuisine. Sprouting is also applied on a large scale to the malting process of barley. A potential drawback in consuming raw sprouts is that the process of germinating seeds can become conducive to the growth of harmful bacteria.

All viable seeds can be sprouted, but all the sprouts should not be eaten raw. The most common food sprouts include: alfalfa, fenugreek, lentil, chickpea, peas, mung beans, soy beans, oats, wheat, maize, barley, rye, almonds, peanuts, sesame, hazelnuts and sunflower seeds.

Sprouts are said to be rich in digestible energy, vitamins, minerals, proteins, amino acids and phytochemicals. These nutrients are essential for human health. During sprouting the complex compounds in the seeds break down into more simpler forms. Complex biochemical changes occur during the hydration and subsequent sprouting of the seeds.

The sprouts become inedible if the seeds are not rinsed well before soaking or are left for too long in water or dry out. Contaminated water and dirty equipment may breeed harmful bacteria. Temperatures which are too high and insufcient air flow affect the germination rate.

Mung beans can be sprouted either in light or darkness. Those sprouted in the darkness will be crisper in texture and whiter in color. Subjecting the sprouts to increased pressure by placing a weight on top of them in their sprouting container will result in larger crunchier sprouts.

A very effective way to sprout lentils is to use colanders. The beans soaked in water for about 8 hours are placed in a colander. Washing twice a day gives the seeds sufficient water and air. The sprouted beans can be eaten raw or cooked.

Sprouting is also applied on a large scale to barley as a part of the malting process. Malted barley is an important ingredient in beer and is used in huge quantities. Most malted barley is distributed among wide retail sellers in North American regions.

Many varieties of nuts, such as almonds and peanuts, can also be started in their growth cycle by soaking and sprouting. Since these sprouts are generally still very young and small when they are eaten, they are usually called as “soaks” and not as sprouts.