Editing Sprouting (section)

{{Short description|Practice of germinating seeds to be eaten raw or cooked}}
{{Redirect|Bean sprout|the vegetables|soybean sprout|and|mung bean sprout}}
{{Hatnote|See also [[Microgreen]] for similar immature vegetables; for [[blood vessel]] sprouting, see [[Capillary sprouts]]}}

[[File:Organic mixed beans shoots.jpg|thumb|Mixed [[bean]] sprouts (shoots)]]
[[File:Cantaloupe seeds sprouting.jpg|thumb|[[Melon]] seeds sprouting]]
[[File:1-day-old buckwheat sprouts.jpg|thumb|[[Buckwheat]] sprouts]]'''Sprouting''' is the natural process by which [[seed]]s or [[spore]]s [[germination|germinate]] and put out [[Shoot (botany)|shoot]]s, and already established plants produce new leaves or [[bud]]s, or other [[Plant development#Adventitious structures|structures]] experience further growth.

In the field of nutrition, the term signifies the practice of germinating seeds (for example, [[mung bean]]s or [[sunflower seed]]s) to be eaten [[Raw food|raw]] or [[Cooking|cooked]], which is considered<ref>{{cite journal |last1=Chevan |first1=JK |title=Nutritional improvement of cereals by sprouting |journal=Crit Rev Food Sci Nutr |date=1989 |volume=28 |issue=5 |pages=401–437 |doi=10.1080/10408398909527508 |pmid=2692609 |url=https://pubmed.ncbi.nlm.nih.gov/2692609/ |access-date=22 March 2022}}</ref> more nutritious.