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Difference Between Sprouts and Microgreens

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Introduction to Microgreen and Sprouts

Sprouts have a much more limited developing pattern of 2-7 days, though microgreens are normally gathered 7-21 days after germination when the plant's most memorable genuine leaves have arisen. Microgreens are more like child greens in that their stems and leaves are viewed as consumable. Microgreens require more ventilation and sunlight, which reduces the chances of bacterial growth. There is no need to add additional nutrients or plants to the soil for growth. Plants use the energy stored in seeds to germinate and prepare them for consumption.

What are Sprouts?

A sprout is a seed that germinates and grows into a young plant. They are grown Hydroponically (Using Only Water). Sprouts are nutritious and low in calories. People often germinate in water, grow quickly, and can be harvested in 2-6 days. Sprouts have been a staple food for decades, and have been a raw food staple that has been praised for their nutritional value.



What is Microgreen?

As the name suggests, microgreens are young plants. They are more nutritious than adults. This little vegetable was popularised through cooking shows and gourmet restaurants, but now you can see it growing on grocery store shelves or people's windowsills. There are many different types of microgreens, and the most commonly grown microgreens are beets, radishes, and broccoli. They add flavour and colour adding an interesting twist to dishes. Almost any vegetable or herb can be grown as a microgreen.



Sprouts Preparation

Let us now see the method to prepare sprouts from moong or chickpeas (chana).

Purpose: Prepare sprouts from seeds such as bruises and vats.

Required Ingredients:

A small cup of green gram or tea, water, and light muslin.


  1. Place a few seeds (moong or chana) in a container of water. Set aside for a day.

  2. The next day, drain the water completely and place the seeds in a container.

  3. Wrap the container in a cloth and leave for a day or two.

  4. Water the seeds when they dry out.


White structures could have grown from seeds, called sprouts.

List of Sprouts

Moong Bean Sprouts

As mentioned earlier, moong bean sprouts are the most common. They offer allow-calorie content: a cup of green sprouts provides 31 calories. It also contains carbohydrates, protein, folic acid, vitamin C, and iron. Although moong beans are highly nutritious, they become more beneficial once sprouted. It is also rich in antioxidants. Several studies have shown that eating these sprouts can help fight free radicals and enhance anti-cancer properties. It can be eaten raw or fried with vegetables to make the perfect breakfast plate.

Mung Bean Sprouts

Mung Bean Sprouts

Kidney Beans

Our favourite sprouts, or razma, are another type of bean that can be grown. There are many sizes and colour options, but most of them can be germinated. Nuts are low in calories and rich in protein. They are also very healthy because they are low in fat and carbohydrates. In addition, it also contains iron, folic acid, and vitamin C. Once sprouted, nuts are rich in melatonin, which is important in regulating the sleep cycle. Melatonin also has antioxidant properties that fight free radicals and prevent cell damage.

Melatonin can be naturally produced in the body, but levels are lower in adults because its production declines over time. Thus, consuming melatonin from other foods, such as bean sprouts, may help prevent sleep disturbances and other age-related health problems. By consuming it, you can also protect yourself from other chronic diseases such as type 2 diabetes and heart disease. The sprouts are a little hard.

Rajma Sprouts

Rajma Sprouts

Peas Sprouts

Because peas are inherently sweet, sprouts are also sweet. Peas come in two varieties: green and yellow. Both germinate and are very nutritious. Their only drawback is their high-calorie content (a cup of peas provides 149 calories). But they are also rich in protein and carbohydrates and low in fat. The great thing about sprouted peas is that they contain twice as much vitamin B9 or folic acid as raw peas.

It is a powerful vitamin because a deficiency can cause birth defects such as neural tube defects and heart defects. Mothers should take this vitamin to prevent birth defects in the foetus. Instead of taking supplements, you can grow peas because of their high folic acid content.

Peas Sprouts

Peas Sprouts

Bengal Gram Sprouts

Bengali gram sprout Another very common sprout is the Bengali gram sprout or Kalachana. Unlike kidney beans and kidney beans, they are rich in carbohydrates and vitamin B6. The best thing about this sprout is that it helps with weight loss, diabetes, and more without affecting cholesterol levels. From them, you can cook delicious cabbage. With other bean sprouts and chopped onions, tomatoes, and squeezed lemon juice, you will have a delicious sprout salad.

Bengal Gram Sprouts

Bengal Gram Sprouts

Sprouts Examples

Below is a list of the most common types of sprouts available on the market.

Bean sprouts and kidney beans: sprouts such as lentils, red beans, chickpeas, kidney beans, mung beans, black beans, kidney beans, mung beans, and snow sprouts. Sprouted grains: brown rice, buckwheat, spinach, Kamut, quinoa, buckwheat sprouts, etc.

Microgreen Examples

Various types of microgreens in the Brassicaceae family: cauliflower, broccoli, white cabbage, watercress, turnip and arugula. Asteraceae family: lettuce, endive, chicory and radicchio. Poppy family: fennel, carrot, fennel and celery. Amaryllis family: garlic, shallots, leeks.

Difference Between Sprouts and Microgreens



They are sprouted seeds.

They are verdant or vegetable greens.

They can be gathered within two to five days.

They require up to 14 days to gather.

Sprouts are similarly less nutritious and less expensive.

More nutritious and costly.

Require good air ventilation.

Do not need air ventilation.

Microgreen Nutrition Chart

Microgreen Nutrition Chart

Microgreen Nutrition Chart

Interesting Facts

  • Sprouts are usually germinated and wholly grown in water and are harvested earlier on in the growing process than microgreens. Unlike a baby micro green, they are mild in flavour and used in dishes mostly for their texture. There is also an added risk of food poisoning due to the growing conditions of these seeds.

  • There are over 25 different types of microgreens. Microgreens can be harvested from many vegetables you may already know, such as arugula, broccoli, celery, and radishes. Microgreens contain 40 times more nutrients than their fully-grown counterparts. Most microgreens are a great source of vitamins A, C, E, and K.

Important Questions

1. What are the benefits of microgreens?

Ans: Below are some benefits of microgreens:

  • Microgreens can lower blood pressure. Foods that are high in fiber and vitamin K can be helpful in maintaining healthy blood pressure, and microgreens are high in both of these important elements as well as other vitamins and minerals.

  • Microgreens might help fight cancer. Research is ongoing into this subject, but some early evidence suggests that sulforaphane — a compound found at especially high levels in broccoli sprouts — may help fight cancer.

  • Some microgreens can help lower cholesterol. A study found that red cabbage microgreens lower levels of LDL cholesterol, liver cholesterol, and inflammatory cytokines — all factors that can increase your risk for heart disease.

2. What are the benefits of eating sprouts?

Ans: Below are some benefits of sprouts:

  • Low-Calorie Treat - A bowl of sprouts, about 100 grams, contains just a little over 100 calories, packed with all the essential nutrients. It helps to keep the hunger pangs under control and helps to lose weight.

  • Filled with Fibre - Sprouts contain about 7.6 grams of fibre per serving. Fibre rich food is ideal for obese people as well as diabetics. Fibre is vital for the digestive system, keeps you satiated, delays gastric emptying time, prevents binge eating and is a godsend for people suffering from constipation.


  • Microgreens are delicious and can be easily incorporated into your diet in a variety of ways. As a rule, they are very nutritious and may even reduce the risk of certain diseases.

  • Sprouts tend to increase the nutritional value of sprouted grains, legumes, vegetables, nuts, or seeds. Sprouts also contain fewer antinutrients, making it easier for your body to absorb all of the nutrients they contain.

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FAQs on Difference Between Sprouts and Microgreens

1. Do sprouts and microgreen taste different?

Sprouts aren't allowed to develop into plants. They're based on detonated seeds, actually pale since they cannot synthesize. Without having the option to pull supplements from the dirt or the sun, they taste nothing like the plant they're attempting to develop into. They're gentle and for the most part culinarily utilized for their crunch.

Microgreens have more flavour and flexibility than sprouts. They carry crunchiness to sandwiches, flavour and assortment to verdant servings of mixed greens, and a slippery portion of nutrients on top of a pizza. You can mix them into smoothies, mix them into soups, throw them into sautéed food and roll them into wraps.

2. What is the nutritional level of sprouts and microgreens?

Sprouts are loaded with fibre, protein, and compounds. Contingent upon the kind of fledgling you eat, it very well may be stacked with carotene, niacin, and nutrients B and C. The main supplements in sprouts are those put away in the seed. 

Microgreens sneak up suddenly for their size. The kind of nutrients you'll get relies upon the microgreen you eat (red cabbage and daikon have huge Vitamin C and E). An ordinary microgreen can contain a stunning 40 times the health benefits of its developed self. So while you're just eating limited quantities, you're getting much more goodness by the gram.

3. Which dal is used for sprouting?

Moong dal is often used for sprouting, apart from others. Moong dal has the botanical name vigna radiata. It is also known as green gram and sabut mung in Hindi. We make a lot of recipes with these small dark green beans in the Indian cuisine. In Southeast Asian countries moong beans as well mung bean sprouts are included in many recipes like stir-fries, salads and for toppings or garnishes. In Ayurveda moong is considered tridoshic – meaning it balances all the three doshas i.e. vata, pitta and kapha in the human body. These beans are also one of the easiest to digest.

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