High Protein Sprouts - Sprouted Legumes!

Looking to boost your meals with plant-based protein and gut-friendly fiber? You might want to start sprouting!

Sprouting legumes like lentils, chickpeas, and peas unlocks more than just nutrients—it transforms these tiny beans into digestive superstars.

Just ¾ cup (100g) of legume sprouts delivers around 7–9g of protein—roughly the same as one egg! 

And that’s just the start.

Why Sprouting Makes a Difference

Sprouting isn’t just trendy—it’s a natural process that makes legumes easier to digest and more nutritious. Here’s how:

1. Easier to Digest

Sprouting breaks down anti-nutrients like phytic acid and enzyme inhibitors. That means less bloating, gas, and discomfort—and a gentler experience for your digestive system.

2. Better Nutrient Absorption

With fewer anti-nutrients blocking the way, your body can better absorb iron, zinc, magnesium, and other key minerals that support overall wellness.

3. Natural Enzymes

Sprouts are rich in active enzymes, especially when eaten raw or lightly cooked. These enzymes may help improve digestion and nutrient breakdown.

4. High in Fiber

Sprouted legumes are an excellent source of prebiotic fiber, which feeds beneficial gut bacteria and supports regular digestion.

How to Get Started

You don’t need soil or fancy equipment to start sprouting—just a Mason jar and our Bean Screen Sprouting Lids.

In just a few days, you’ll have fresh, crunchy, protein-packed, gut-loving sprouts ready to enjoy.

Want to see how it’s done? Check out our Sprouting Guide ➝

One Small Habit = Big Benefits

Whether you’re topping salads, boosting bowls, or snacking straight from the jar, sprouting is one of the simplest ways to add life to your food—and your gut. Ready to try it? Shop Sprouting Tools →

Source: USDA Food Data Central