Legume sprouts

Legume sprouts are produced by germinating legume seeds — commonly mung beans, alfalfa, lentils, soybeans and black gram — and are rich in protein, vitamins (notably C and folate, which increase during sprouting), minerals and fibre. Crisp and tender, they are often eaten raw in salads and sandwiches or cooked briefly (stir-fries) to avoid wilting, and are also canned. Because warm, moist sprouting conditions strongly favour pathogens (Salmonella, E. coli O157), strict hygiene is essential: disinfected seeds, potable irrigation water, regular microbial testing of spent water, and cold storage — outbreaks have made sprouts a high-priority produce-safety category.