sprouting
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thumb|Mixed bean sprouts (shoots) thumb|Melon seeds sprouting thumb|Buckwheat sproutsSprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 37 products
- Energy
- 23 kcal
- Fat
- 0.2 g
- — of which saturates
- 0 g
- Carbohydrates
- 4 g
- — of which sugars
- 1.8 g
- Fibre
- 1.9 g
- Protein
- 1.8 g
- Salt
- 0.07 g
via Open Food Facts · ODbL
Wikidata facts
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- Commons category
- Sprouts
Sources (3)
via Wikidata · CC0
~15 min read
Article
15 sectionsContents
- Suitable seeds
- The germination process
- Nutrition
- Protein
- Fiber
- Vitamins
- Health concerns
- Bacterial infection
- Anti-nutritional factors
- Canavanine
- European Union regulations
- Types of germination
- See also
- References
- Bibliography
thumb|Mixed bean sprouts (shoots) thumb|Melon seeds sprouting thumb|Buckwheat sproutsSprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth.
In the field of nutrition, the term signifies the practice of germinating seeds (for example, mung beans or sunflower seeds) to be eaten raw or cooked, which is considered more nutritious.