The sprouts that are easiest to grow are also commonly eaten raw: mung beans, alfalfa, lentils, chickpeas, and adzuki beans.
I have heard that you can buy dry mung beans at an Indian grocery store for $1 a pound or so. I don't have any Indian or Asian stores where I live so I use lentils, small white beans, pinto beans, peas or what ever my store might have. 15 Beans Soup will give you a variety of 15 beans to try.
How to Grow Bean Sprouts in a Jar
I would love to find an economical place to buy alfalfa and mung bean seeds.
I also read that pinto beans could be toxic. I thought they were a little yuck, but didn't have trouble eating them. They looked yuck.
Roberto pokachinni wrote:Sprouted beans, peas and lentils can produce some phyto-chenicals that are hard for humans to assimilate. Some people can not tolerate them at all. In order to avoid some of this, sprout them in the dark, or only eat the shoots of them that are grown in soil. If eating whole sprouts instead of green shoots, be sure to rinse them thoroughly.
Thanks, Robert, for bringing that up. While some people cannot tolerate beans I have read that sprouting them makes them more digestible.
"Pinto beans are a versatile, inexpensive legume, delicious in soups and stews, tacos and burritos. But they can be a bit difficult to digest. Sprouting the beans makes them easier to digest. As a bonus, sprouting also makes beans more nutrient dense and helps them to cook faster. ... Sprouted beans require cooking before consuming." [I put mine into Chow Mein or soup.]
"Lentils are small, round legumes that come in many sizes and colors. They are popular in traditional dishes around the world. While lentils, like all legumes, can be difficult to digest, sprouting before cooking makes digestion a bit easier for most people. ... Unlike most legumes, lentil sprouts may be eaten raw. However, some may experience discomfort from consuming too many raw lentil sprouts. We recommend cooking sprouted lentils before consuming. "
This article by Dr Mercola explains digestions and about eating vegetables and sprouts. "Naturally-grown fresh vegetables, raw sprouts, and sun-ripened fruits are rich in light energy. ... One of the benefits of sprouts is that you can grow them year-round, even when it's cold and dark "
Since we don't do a lot of gardening in the winter, I save doing sprouts for fall and winter so I can have "fresh" vegetables.
I also grow buckwheat sprouts, and buy seed from whole foods bulk bin (I think about 3 dollars per pound), and I tried adzuki beans, but I found stem to be too stringy for my taste. I didn't try yet French lentils.
I prefer to grow in the soil, because then I do not need to wash them all the time, and I do not need to water much either in self watering pots.
I got interested in sprouts when we were on vacation in Ouray, Colorado a long time ago. My salad was served with alfalfa sprouts. I have never been to any other restaurant that serves them. Maybe the ones that specialize in macronutrients do.
All the rinsing does not bother me any more than having to water plants. I have a system that uses a strainer. I pour the seeds into the strainer, then wash them. I don't use the jar method either. I bought a sprouter which was well worth the money.
This is like the one I have.
Sorry it is a link, I try to post the photo, but it doesn't work.
"some popular writers have attacked sprouts (particularly alfalfa and legume sprouts) as containing natural toxins. These writers may have heard something about a lathyrogen toxin, saponins, canavanine, and maybe other nasty-sounding toxins, and concluded that the sprouts of legumes are toxic in the raw state and so should not be eaten. These statements are taken out of context. ...
Some of the substances commonly referred to as anti-nutrients are actually powerful cancer-protecting phyto-chemicals. These include protease inhibitors and tannins. The problem in most diets is that we don't get enough of these substances. "
As far as beans go, it seems like there are two ways to do it - sprout it just for 3 days and eat the whole thing or let sprouts grow longer, and eat just stem/leaf parts, but most varieties (like mung beans) get bitter, when leaves are green, so people sprout them covered from light. Adzuki beans though do not get bitter, so I might try it. Asian stores carry tray with holes and solid bottom box sets specifically for bean sprout growing. They are a bit easier than jars to rinse, however they wouldn't work as well probably for sprouts, that we want to become green, unless we have very sunny place for them.
I got some raw peanuts, so I might try to sprout them too.
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