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Merge to seed sprout

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Re. request to merge sprouting with seed sprout, after reading the latter page there was nothing in it that wasn't in the former, thus I've changed that page into a redirector and removed the merge requests quercus robur 16:51, 18 Apr 2005 (UTC)

"no more than about 550g daily"?

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Joy Larkom, advises that to be on the safe side “one shouldn’t eat large quantities of raw legume sprouts on a regular basis, no more than about 550g (20oz) daily”

How reliable is this? Who is this person exactly? (some guy who wrote a book about veggies apparently). Anyway, can his contention be held to be true, and if so, why?Zigzig20s 13:45, 30 December 2006 (UTC)[reply]

Joy Larkcom is a she for a start, and probably one of the UK's foremost writers on the subject of vegetable and salad gardening. I'd count her opinion as pretty reliable, and her contention, as clearly stated in the article already, is that some legumes contain levels of toxins in their uncooked state, thus best not to eat too many of them to be on the safe side. Have formated reference to this effect quercus robur 15:48, 30 December 2006 (UTC)[reply]

coubras: can we please have scientific proven fact and not people's "opinion"? UK's foremost writers, ok but what is the scientific background of this person and on what peer reviewed published studies does she base her fact? I am not trying to be negative but I would like fact that can be verified. Added links to hydroponics, aeroponic and aeroponics for additional information --Agrihouse 17:11, 18 January 2007 (UTC)[reply]

"Some legumes can contain toxins, which can be reduced by soaking, sprouting and cooking (eg, stir frying). Joy Larkcom, advises that to be on the safe side “one shouldn’t eat large quantities of raw legume sprouts on a regular basis, no more than about 550g (20oz) daily” [1]."

It can be reduced by sprouting...So the problem seems to be solved. And then 'she' up and says we shouldn't eat too much of it...I think there's a problem in the syntax here, if anything. Perhaps we could add a "however" before 'Joy Larkcom'?Zigzig20s 19:54, 30 December 2006 (UTC)[reply]

SERIOUSLY? No more than 1.25 POUNDS of sprouts per day? That's not very "limited" in my view...... 99.246.79.105 (talk) 00:08, 17 June 2008 (UTC)[reply]

Nutrient density

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The claim about "most nutrient dense food on earth" needs backing up with a suitable citation, as do some of the other claims about nutrition content. A definition of "nutrient" is also needed, in order to clarify what the claim actually means. Howard Wright 13:12, 19 March 2007 (UTC)Howard Wright[reply]

"Crude" protein content

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Need to define what is meant by "crude protein". Assuming it means "amino acids".

I could not find the Morgan 1992 study nor verify the claim that protein content of sprouts increased from the time of germination" in other sources. Moreover, need to identify which sprout (which specific lentils, beans, etc) and, again, content of which protein, as well as the measure of "content" (e.g., by weight or as % of weight).

According to nutrient databases I consulted (e.g., http://www.nutritiondata.com/), protein content of beans or lentils by weight drops significantly to lower than cooked levels. It does not increase. This makes sense as the protein is used up as the seed germinates. The protein profile does change, but overall protein content apparently drops.

I've seen this statement already quoted on many other sites. It should be verified or removed. I would also urge you, until then, to flag the nutritional paragraph as possibly containing incorrect information. —Preceding unsigned comment added by 99.231.53.217 (talk) 23:34, 15 June 2009 (UTC)[reply]

Infomercial?

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Should this article contain nutritional and dietary guidelines? The title/subject suggests to me an article with academic and practical information for the gardener or agriculture practitioner.

Sections 3 and 4 seem to be trying to sell a book about a diet and a GoGreen automatic sprouting machine. Perhaps that information could be moved to a 'dieting article' regarding the health benefits of eating sprouts, with a link to it provided from this page under the 'See also' section.

Just a suggestion. OutOfWhack 16:01, 6 July 2007 (UTC)[reply]

Incomplete Citations

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This article has a number of partial in-line citations without full citations anywhere else. For instance, "Shipard, 2005" is cited five times but nowhere is an article name, journal name, day or month, issue#, et cetera provided. Others include Chavan and Kadam (1989), Morgan et al. (1992) [?!! How many Morgans published anything that year?], Cuddeford (1989), Chung et al. (1989), Peer and Leeson (1985), MacLeod and White (1962), and Gontzea and Sutzescu (1958). I appreciate the information being provided, but without full citations the information is suspect. My feeling is it should be properly referenced or else removed. Anyone want to weigh in on this? -- Begeun (talk) 18:44, 31 May 2008 (UTC)[reply]

i agree that the citations should be properly referenced. i don't think removing them is a good idea as much of the article is based on Chavan and Kamdam(1989. the actual reference is Chavan, J.K., Kadam, S.S., 1989. Critical reviews in food science and nutrition. Food Sci. 28, 348-400. i was trying to update the article but had some technical difficulties. not to mention that i could not find the article online, only citations. i couldn't find a journal called "food science" either. i am not sure if i should proceed with solving my technical difficulties considering that i can't find the actual article. what is the proper procdure for this? ninjasmurf (talk) 01:36 26 March 2012 (UTC)

Citation # 1 is a broken link, and the sentence it is attached to is unclear. What toxin are they referring to? —Preceding unsigned comment added by Jraudhi (talk • contribs) 00:55, 29 April 2011 (UTC)[reply]

WikiProject Food and drink Tagging

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 13:01, 3 July 2008 (UTC)[reply]

Merge to edible sprouts

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See discussion at Talk:Edible sprouts#Merge: Sprouting. Hyacinth (talk) 02:53, 13 May 2010 (UTC)[reply]

I did the merging, but still much work needs to be done. Please feel free to help. :0) --Dia^ (talk) 22:39, 23 March 2011 (UTC)[reply]

Instructions Unclear

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I don't know how to sprout my mung beans and this page didn't tell me how... though I might be able to figure it out.
1) do I clean them
2) do I presoak or just put them in water?
3) water must drain out, but there is an implication that it should be reapplied 2-5 times daily. Is this correct?
4) depth of beans in container. Picture would indicate this is not key but no discussion of the issues involved (crowding), though the mention of 2-400% growth factor gives some clue.
5) harvesting. I think I just put them in the fridge.
6) how do I know they are ready... I hate it when I get those half sprouted beans.
Lday (talk) 15:06, 31 July 2010 (UTC)[reply]

Nutritional Information

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Probably not the best choice of subject, but... The reference for Chavan and Kadam (1989), which appears here first, is as follows: Critical reviews in food science and nutrition (1989),v. 28(5) p. 401-437 Nutritional improvement of cereals by sprouting Chavan, J.K. (Mahatma Phule Agricultural University, Rahuri, India); Kadam, S.S.

Clearly not the proper format for citations, but since the article is cited several times and incorporating this info will mean reordering the list of citations and adjusting every reference to it, I thought I'd leave that for the owner of this page.

It's not online anywhere that I can find for free, but this link [1] will get you to where you can order it -- not sure what the rules are on linking like this. Zlama (talk) 05:58, 13 October 2011 (UTC)[reply]

Okay, I found the Shipard citation information: Title How Can I Grow and Use Sprouts as Living Food? Author Isabell Shipard Contributor Ricky Shipard Publisher Stewart, David, 2005 ISBN 0975825208, 9780975825204 Length 136 pages

For proper citation, you really need page numbers for what you use, but at least this gets the reader to the actual book, which appears to be readily available. Zlama (talk) 06:45, 13 October 2011 (UTC)[reply]

If we have the citations inline, and if the books the refer to are in the bibliography section at the bottom, why do we still have the "citation needed" tags? Not trying to step on toes; just genuinely confused. 15.219.153.77 (talk) —Preceding undated comment added 23:23, 21 December 2011 (UTC).[reply]

Casualty figure discords with actual "...outbreak" article's

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Here 40+ are reported to have died. There it's 50+. If anyone wants to check and correct, please check the figures for all those infected as well. — Preceding unsigned comment added by 109.144.183.126 (talk) 12:04, 16 April 2013 (UTC)[reply]

German infection

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I don't know how this is normally done but the information is in error, it was not bean sprouts that caused the outbreak but rather fenugreek sprouts, they are not the same thing. Can somebody who knows how fix it?

"In June 2011, contaminated bean sprouts in Germany were identified as the source of the 2011 E. coli O104:H4 outbreak.[4] In addition to Germany, where 3,792 cases and 42 deaths had been reported as of 22 June,[11] a handful of cases have been reported in several countries including Switzerland,[11] Poland,[11] the Netherlands,[11] Sweden,[11] Denmark,[11] the UK,[11][12] Canada[11] and the USA.[13] Essentially all affected people had been in Germany shortly before becoming ill." — Preceding unsigned comment added by 75.84.196.211 (talk) 06:31, 5 September 2011 (UTC)[reply]

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Cyberbot II has detected links on Sprouting which have been added to the blacklist, either globally or locally. Links tend to be blacklisted because they have a history of being spammed or are highly inappropriate for Wikipedia. The addition will be logged at one of these locations: local or global If you believe the specific link should be exempt from the blacklist, you may request that it is white-listed. Alternatively, you may request that the link is removed from or altered on the blacklist locally or globally. When requesting whitelisting, be sure to supply the link to be whitelisted and wrap the link in nowiki tags. Please do not remove the tag until the issue is resolved. You may set the invisible parameter to "true" whilst requests to white-list are being processed. Should you require any help with this process, please ask at the help desk.

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Nutrients in grams per 100 grams of non-water components of kidney beans

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This table "Nutrients in grams per 100 grams of non-water components of kidney beans" isn't very useful as-is . The reference links are not about beans or sprouts nutrition. Its not clear what is compared; its comparing nutrition of raw beans versus (raw?) sprouted beans , but you're not supposed to eat raw beans (toxic)

So if this table is supposed to be useful, it needs to explain how much dry beans you start with then nutrition of cooked beans versus cooked sprouts. And the links need to be correct.

Merger proposal

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The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section. A summary of the conclusions reached follows.
The result of this discussion was to merge. --Phonet (talk) 05:45, 21 January 2018 (UTC)[reply]

I propose that Bean sprout be merged into Sprouting. As there already are Soybean sprout and Mung bean sprout articles dedicated to the specific subjects, the "general" contents in the Bean sprout article can be explained well in the context of Sprouting, and the Sprouting article is of a reasonable size that the merging of Foo will not cause any problems as far as article size or undue weight is concerned. --Pikkuihminen (talk) 08:53, 21 December 2017 (UTC)[reply]

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.
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Reducing the term to nutrition is like defining Caesar as a type of salad

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Arminden (talk) 18:54, 9 August 2018 (UTC)[reply]

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I had chopped this gallery section earlier, but another user returned it to the article. Why do we need a gallery of random images at the end of the article? If the images are good - then use them to illustrate specific sections in the article. Additionally, the gallery "title" is rather irrelevant to the images and not even correctly done. — Preceding unsigned comment added by Vsmith (talk • contribs) 17:12, 18 February 2019 (UTC)[reply]

types of germination

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The gallery images are relevant and I don't see why this gallery shouldn't be here, AFAIK. I've restored the gallery at the article, because it helps to see what's being discussed in context and because it's usual to leave things as they were before a contested edit, until a consensus forms. Someone (or several people; I haven't checked the edit history) thought these images were a good idea at one time, and I don't see why they have to go. Dhtwiki (talk) 20:36, 18 February 2019 (UTC)[reply]
A. the 2nd image appears to be a commercial promotion
B. the images do not fit the section title (which was not capitalized) - how is a package of bamboo sprouts relevant to the title.
Roll on down the line ... and thanks for catching my lack of a sig up there :) Vsmith (talk) 12:47, 19 February 2019 (UTC)[reply]

Science

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Differences between industrial and home productio 169.159.220.153 (talk) 15:05, 7 November 2022 (UTC)[reply]

What is sprouted cereals

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My local farmers’ market was busy with the Saturday morning bustle of people buying homemade goods and locally grown fruits and vegetables. One of the vendors had a swarm of customers inspecting freshly baked breads. “They’re sprouted-grain breads,” the baker told me, and explained that they tasted better and were healthier than regular whole-grain breads. A sample was delicious — the recipe included sprouted Kamut and spelt, and the bread had a nutty flavor — but was it more nutritious than the regular whole-grain bread I’d just purchased from another vendor?

About sprouted grains For more on the subject, I turned to Kristina Secinaro, a registered dietitian at Harvard-affiliated Beth Israel Deaconess Medical Center. 60.243.92.106 (talk) 10:00, 5 February 2023 (UTC)[reply]

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