Seeds coming to life
Alfalfa, mung bean, lentil, broccoli and radish sprouts are seeds that have just begun to grow. Sprouting breaks down phytate, a compound that binds minerals — so the iron and zinc in sprouts are easier to absorb (Soak & sprout).
Why eat them
They’re fresh, crunchy and add vitamin C, folate and fibre to salads and sandwiches. Broccoli sprouts are especially rich in the precursors of sulforaphane.
Food safety
The warm, moist conditions sprouts grow in also suit bacteria. Buy fresh, keep them cold and rinse well — and if you’re pregnant, elderly or have a weakened immune system, cook sprouts before eating.