Department of Horticultural Science
Horticulture Information Leaflet 8106
Revised
12/94
- Author Reviewed
3/99
BEANSPROUTS AND OTHER VEGETABLE SEED SPROUTS
Larry Bass, Extension Horticultural Specialist
Douglas C. Sanders, Extension Horticultural Specialist
Distributed in furtherance
of the Acts of Congress
of May 8 and June 30, 1914.
Employment and program
opportunities are offered to
all people regardless of
race, color, national origin,
sex, age, or disabilify. North
Carolina State University,
North Carolina A&T State
University, U.S. Department
of Agriculture, and local
governments cooperating.
Sprouting vegetable seeds can be done
practically any place and any time. Sprouts
provide a natural source of protein, vitamins,
and minerals. The low calorie content of
sprouts makes them a welcomed addition to
many dishes from salads and soups to
meatloaf.
Sprouts from mung bean (Phaseolus aureus)
been used for food since ancient times.
These sprouts have nutrient value similar to
asparagus and mushroom, which contain
high quantities of Vitamin A. Sprouts can be
canned or frozen in addition to eating them
fresh. Mung bean seeds can be purchased
from mail-order commercial seed companies
and health food chain stores. ( Caution :
Regardless of the source, do not use seeds
that have been treated with a fungicide.
Treated seeds are not edible and can be
recognized by the coating of pink or green
dust on the seed coat.)
Mung beans seeds can be sprouted in many
different containers; glass jars, crocks,
plastic pans, or cement vats are most
common. Wooden kegs or metal cans may be
used but these may alter flavor. Sprouts can
be grown for various periods of time ranging
from 3 to 1 0 days depending on the type of
seeds used. Start new seeds at three-day
intervals for a continuous fresh supply of
edible sprouts.
The following is a listing of other kinds of
seeds that may be sprouted: alfalfa, cabbage,
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clover, fenugreek, mustard, radish, sesame,
sunflower, adzuki beans, chickpeas, lentils,
mung beans, green peas, wheat, rye and
triticale.
ProceduresforSprout Preparation
1. Wash seed (about 2 oz) and soak in
lukewarm water 6 to 8 hours or overnight
at room temperature.
2. Next, put the seeds in ajar covered with
cheese cloth after the soaking process.
3. Continue to keep the seeds sprinkled
with water at least 2 to 3 times each day.
The sprinkling may bedone onceearly in
morning and again before retiring to bed
at night. It helps to roll the jar (container)
around during each sprinkling to allow
for easy lengthening (growth) of the
sprouts until they are 2
Чг
to4 inches long
and ready to eat.
4. For bestresults, useonly non-chlorinated
water such as well water, spring water,
or distilled water, because the chlorine in
city water can cause poor sprouting.
Sprouting is best done at 70 to 80°F in a
dark place. It will take 3 to 7 days to
obtain mature sized sprouts, depending
on the temperature.
5. Place mature sprouts in a water-filled
container and wash to remove seed coats
and fibrous roots. The seed sprouts will
