Legume

Sprout

Lentil sprouts are whole lentils germinated until a short tail appears—crunchy, fresh, and milder than the dried seed. Green and brown lentils sprout reliably at home; use food-grade seed, rinse often, and keep cool with airflow to avoid mould. They add protein crunch to salads, sandwiches, stir-fries, and grain bowls. Eat raw only when you trust hygiene and seed source; a brief blanch or stir-fry softens the bite and reduces risk for vulnerable eaters. Flavour is grassy-legume, not sweet like mung bean sprouts. Discard any slimy or off-smelling batches.

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Quantity

Unit

Kg Liters Whole

Note

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Lentil Sprout

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary PartVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 117

Amount per 100 g

Total Fat 0.83 g
Saturated Fat 0.19 g
Trans Fat 0 g
Monounsaturated Fat 0.2 g
Polyunsaturated Fat 0.29 g
Cholesterol 0 mg
Sodium 9.66 mg
Salt 0.02 g
Total Carbohydrate 20.4 g
Dietary Fibre 5.77 g
Total Sugars 2.03 g
Complex / starch 11.6 g
Protein 9.1 g
Water 66.9 g

Detailed nutrients

Energy 117 kcal
Water 66.9 g
Carbohydrates 20.4 g
- Sugars 2.03 g
- Starch 11.6 g
- Fibre 5.77 g
Protein 9.1 g
Fat 0.83 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.29 g
  - Omega-3 0.03 g
Vitamins 135 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.23 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 1.33 mg
- Vitamin B5 — Pantothenic Acid 0.44 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 4.3 µg
- Vitamin B9 — Folate 102 µg
- Vitamin C 2 mg
- Vitamin E 0.41 mg
- Vitamin K 9.4 µg
Minerals 329 mg
- Major Minerals 328 mg
  - Calcium 44 mg
  - Sodium 9.66 mg
  - Potassium 274 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.23 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 1.33 · vitamin-b5-pantothenic-acid: 0.44 · vitamin-b6: 0.17 · vitamin-b7-biotin: 4.3 · vitamin-b9-folate: 101.8 · vitamin-e: 0.41 · vitamin-k: 9.4 ·

Minerals

Sodium: 9.66 · Potassium: 274 · Calcium: 44 · Iron: 1.5 ·

Sprout of Lentil: composition reflects this culinary part relative to the whole ingredient.

History

1800

Sprout was separated in markets and kitchens as cooks specialised prep by plant or animal part.

1950

Retail packing made sprout a familiar labelled form for home cooks.