Sprouts are delicious but Mother Nature require respect for her children.
On this page you can read how you can still benefit from the few varieties sprouts that are better protected than most.
Natural defense for the plant
Most plants try to secure their return from being eaten before the next generation of plants is secured.
The defence consists of several types of natural toxins.
In some sprouts the substances decrease to a negligible level during the first 4 days of growth. In other sprouts the substances are more pronounced. It is in these cases that we sprout growers should be aware!
Information from people with knowledge
The following information about toxins in sprouts is quoted from the Danish Veterinary and Food Board and from researchers and professionals with extensive knowledge in plant toxins.
New knowledge on sprouts
Researchers and practitioners are continuously learning.
Therefore, you can find that content on this page may change over time. Each new post will be advertised on Facebook so that you can always stay up to date.
Therefore Fresh Sprouts recommend that you join our Newsletter.
Sprout with care
In spite of thorough research on Fresh Sprouts' side, Fresh Sprouts cannot be held responsible for any use, sprouting, discomfort, decease or other that may occur from the ingestion of sprouts following the instructions on FreshSprouts.dk.
Lectins in legume sprouts
All legumes - beans, lentils and peas - contain the natural toxin, Lectins. Some varieties have such a high level of the substance, that they are potentially harmful if you grow sprouts and eat them raw. Therefore note that you may ONLY sprout the legumes mentioned under Legumes.
Lathyrogen in Pea sprouts
Lathyrogen is a natural toxin found in some of the Lathyrus Pea family. Therefore you must NOT eat these varieties of peas in any state:
L. sativus, L. cicera & L. clymenun
Cyanogenic glycosides in Flax sprouts
The Danish Veterinary and Food Board (Fødevarestyrelsen) advises that you do not consume neither sprouted nor crushed Flax/Lin seed in large quantities on a daily basis.
This is because Flax/Lin seed contain the natural toxin, Cyanogenic Glycosides. These substances can decompose to Hydrogen Cyanide (prussic acid) by enzymes released when Flax/Lin seed are crushed or sprouted.
Fresh Sprouts respect the recommendations of the The Danish Veterinary and Food Board and advice against the intake of Flax sprouts in large quantities.
It should be possible to neutrilize Fagopyrin from the surface of the Buckwheat shells by pouring boiling water over the raw, unhulled Buckwheat. Note however, that It may be difficult to get the Buckwheat to sprout after this treatment.
Canavanine in Alfalfa
Alfalfa contains the natural plant toxin, L. Canavanine.
To neutrilize Canavanine - as well as the natural content of Lectins in Alfalfa - these sprouts must always be grown till the sprouts produce leaves.
For the small concentration of Canavanine and Lectins in sprouted Alfalfa to pose a problem for normally healthy people, it would require the ingestion of significant amounts of Alfalfa sprouts on a daily basis.