摘要：Edible sprouts are foods that are rich in functional compounds and obtained by germination some plants and seeds at a certain temperature and time. Sprouts, besides their nutritional properties, are regarded as functional foods because of their dietary fiber and vitamin contents which increase during germination and together with vitamins, minerals, flavonoids and phenolic compounds. The most widely consumed plants as sprouts around the world are broccoli, alfalfa, soybean, pea, chickpea, wheat, barley, oats and buckwheat. In this review, functional properties of some edible plant seeds and sprouts are discussed.
