Below is a list of all known varieties for Sprouts. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Alfalfa Sprouts | Small, delicate sprouts with a mild flavor; commonly used raw in sandwiches and salads. |
| Arugula Sprouts | Sprouts with a strong, sharp, peppery flavor; used as a flavorful garnish. |
| Baby Sprouts | A term for very young sprouts harvested shortly after the first true leaves emerge; prized for their tenderness. |
| Barley Sprouts | Sweet-flavored sprouts from barley kernels; used for juicing, baking, or in salads. |
| Broccoli Sprouts | Young sprouts that contain high levels of sulforaphane; known for a spicy, pungent flavor and used in salads and garnishes. |
| Cabbage Sprouts | Mild-flavored sprouts from cabbage seeds; add a subtle crunch to salads. |
| Clover Sprouts | Small, highly nutritious sprouts with a mild, fresh flavor; often mixed with alfalfa. |
| Fenugreek Sprouts | Sprouts with a slightly bitter, strong aroma; used in Indian cuisine and known for their health benefits. |
| Gourmet Sprout Mix | A blend of mild sprouts, typically including alfalfa, clover, and red cabbage, valued for mild flavor and color. |
| Grown Sprout Shoots | Sprouts allowed to grow until they develop their first set of true leaves, increasing their nutritional and chlorophyll content. |
| Lentil Sprouts | Sprouts from various types of lentils; have a tender, sweet, earthy flavor and are used in salads and soups. |
| Microgreens Mix (Vegetable) | A culinary blend of immature greens (e.g., beet, chard, cabbage, amaranth) harvested after the cotyledon leaves have emerged. |
| Mustard Sprouts | Sprouts from mustard seeds; have a pungent, intense, mustard flavor and are used for seasoning and heat. |
| Oat Sprouts | Sprouts from oat groats; have a mild, sweet flavor and a slightly chewy texture. |
| Quinoa Sprouts | Sprouts from the quinoa seed; have a mild, nutty flavor and a delicate texture. |
| Radish Sprouts | Sprouts with pink or purple stems and an intense, spicy, peppery flavor; excellent for adding heat to salads. |
| Root Sprouts (Culinary) | Sprouts (e.g., radish, bean) where the long root filament is prominent; adds crunch and texture to dishes. |
| Sesame Sprouts | Tiny sprouts with an intense, nutty, sesame flavor; used raw in Asian-style salads. |
| Spicy Sprout Mix | A commercial blend of various pungent sprouts, typically including radish, mustard, and clover, for a complex flavor profile. |
| Sunflower Sprouts | Thick, crunchy sprouts with a rich, nutty flavor; used in sandwiches and as a substitute for lettuce. |
| Wheatgrass Sprouts | The young grass of the wheat plant; primarily juiced for a nutritional boost and known for its intense, grassy flavor. |