Alfalfa

- Known as the “King of Sprouts”, alfalfa was first used by the ancient Arabs. They fed alfalfa to their horses, and, after observing what it 
did for their horses, they ate it themselves. After eating alfalfa, the Arabs found that they could run long distances and broad-jump for well 
over 25 feet. They gave alfalfa its name, which means, “father of all foods”. 
Alfalfa contains a huge amount of chlorophyll, every known vitamin, and is very rich in minerals. What's more, like all seeds, when you sprout 
alfalfa seeds, the nutrients increase! If you could have only one food, your very best choice would be alfalfa sprouts!


Beans

- Kidney, garbanzo, pinto and others. Sprouting beans is a great way to get rid of beans' gases. The beans become healthier, more delicious, 
cook more quickly and they lose their gaseous qualities. You can use sprouted beans in cooked dishes like chili or bean and rice—just as you 
would the cooked beans.


Broccoli

- As nutritious and delicious as broccoli is—you must try broccoli sprouts. Sprouted broccoli is even better than broccoli! Make sure you buy 
sprouting seeds from a source that does not coat the seeds for planting.


Garlic

- Along with onions and parsley, garlic is often grown just a little bit longer in order to get some greens. These seeds produce pungent greens 
that can be used to flavor salads, sandwiches and other dishes.


Mung beans

- Mung bean sprouts have been eaten by the Chinese for thousands of years, reportedly for 3000 years before the birth of Christ. Mung beans are
 used in more ways than any other sprouts. They can be a little tricky to sprout, but you can use them in so many ways, it is definitely worth 
having some mung beans on hand. 


Radish

- Radish is a legume, and its sprouts impart a very tangy flavor. If you add just a few to a salad or a sandwich, you will get a nice peppery zip.


Soybeans

- Soybeans are used in similar ways to mung beans. Unfortunately they are harder to sprout than some seeds. However, it's definitely worth the
 effort. The sprouts are rich in vitamin C. In fact, ½ cup of soybean sprouts has the same amount of vitamin C as 6 glasses of orange juice! 
Soybeans have been used to replace meat, butter, cheese and milk.


Wheat

- Wheat, the “staff of life”, has been the mainstay of the human race for centuries. Dr. C. W. Bailey, leading expert on wheat from the 
University of Minnesota, has noted increases of 600% in vitamin C and higher mineral and enzyme levels in sprouted wheat.