The Sprouting Company

The most nutritious food on the planet can be grown by anyone.

No soil. No sunlight. No garden. Two minutes a day, less than $1 a serving.

Get The Starter Kit – 25% Off

Get the Starter Kit

Seed to plate in 5 days – guaranteed

THE STARTER KIT SPROUTING SYSTEM

Everything you need to grow at home.

Purpose-built sprouter and organic seeds. Nothing to figure out.

Get The Starter Kit – 25% Off

Get the Starter Kit

Seed to plate in 5 days – guaranteed

ON 105,000+ COUNTERTOPS

The healthiest food Mike Posner knows

Grow your own fresh supply at home.

Get The Starter Kit – 25% Off

Get the Starter Kit

Seed to plate in 5 days – guaranteed

“I am OBSESSED with broccoli sprouts and can’t stop eating them. Healthiest food I know of.”

Mike Posner

Grammy nominated singer songwriter

Summited Mt. Everest, walked across USA

Grammy nominated singer songwriter

Summited Mt. Everest, walked across USA

1.1 million pounds grown

In 104K+ kitchens

Harvest in 3-5 days

4.9/5 average rating

1.1 million pounds grown

In 104K+ kitchens

Harvest in 3-5 days

4.9/5 average rating

1.1 million pounds grown

In 104K+ kitchens

Harvest in 3-5 days

4.9/5 average rating

1.1 million pounds grown

In 104K+ kitchens

Harvest in 3-5 days

4.9/5 average rating

Why sprout?

Grow the world's freshest, most nutrient-dense vegetables.

Grow the world's freshest, most

nutrient-dense vegetables.

Wildly nutritious

A handful of fresh sprouts delivers an outsized amount of vitamins, minerals, and beneficial plant compounds, in just a handful of calories. Grown on your counter and eaten the same day, at the peak of their nutrition.

So easy anyone can do it

No soil, no sunlight, no green thumb. A two-minute rinse each day is the whole routine. If you can make coffee, you can grow this.

Grow a lot from a littleKnow what's in your food

No label to decode, no mystery ingredients, no supply chain to trust. You grew it, so you know. Real control over what goes into your body.

Seed to plate in 5 days

Not weeks, not a season. Start today and you're eating your first harvest by the end of the week. Fast enough that the habit actually sticks.

Pennies a serving

A few dollars of seeds yields harvest after harvest, right on your counter. Less per serving than the sprouts or produce at the store, and fresher than anything that traveled to get there.

The world’s first all-in-one system

Custom designed from the countertop up for sprouting.

Custom designed from

the countertop up for sprouting.

Stainless

steel filter

100%

drainage

Optimal

airflow

12 seed

varieties

Stainless

steel filter

100%

drainage

Optimal

airflow

12 seed

varieties

Thick-walled glass

Patented design

Eco-friendly

Dishwasher safe

Stainless steel wide-mouth lid

Mason jars serve a lot of purposes, but they're not optimized for sprouting. Our sprouter uses a wide-mouth 304 stainless steel filter for optimal airflow and drainage. No plastic ever touches your homegrown food.

Straight-walled for 100% drainage

The angled base holds the jar at the exact pitch sprouts need. Water leaves completely after every rinse — the single biggest factor in avoiding spoilage.

Optimal airflow

Thick-walled glass and a vented lid keep air moving around the crop, so sprouts grow evenly from the first rinse to harvest day.

12 seed varieties

Broccoli, radish, lentil, chickpea and more. Every lot is germination-tested and protected by SproutArmor™, so what you plant is what you harvest. All certified organic and non-GMO.

As seen on:

Harvest fresh sprouts in 3-5 days, not weeks.

All for a fraction of the grocery store price.

No soil, no sunlight, no garden, no green thumb required.

1. Add your seeds

Using the scooper, add seeds to a jar, cover with water, and soak for 8-10hrs.

2. Wait a week

Rinse and drain the seeds twice daily. Watch sprouts emerge in 2–5 days.

3. Harvest fresh food

Once sprouts reach 1–3 inches, rinse, dry, and enjoy fresh in meals.

1. Add your seeds

Using the scooper, add seeds to a jar, cover with water, and soak for 8-10hrs.

2. Wait a week

Rinse and drain the seeds twice daily. Watch sprouts emerge in 2–5 days.

3. Harvest fresh food

Once sprouts reach 1–3 inches, rinse, dry, and enjoy fresh in meals.

How to sprout

Watch the 3 min video

Transform your meals with sprouts

View all recipes

Explore all recipes

THE SPROUT KING

Hi, I'm Doug.

Thirty years ago I started sprouting and never stopped. I wrote The Sprout Book because I believed anyone could do this, then built the sprouter because the tools kept failing people who tried.

No land, no sunlight, no experience. A couple minutes a day on your own counter. Let's grow!

Hear our story

As heard on

300k1.2M

As seen on:The Rich Roll Podcast

727k84k

As seen on:The Proof - Simon Hill

495K4.7K

As seen on:Runningman Fest

1.2M 74.2K

As seen on:Genius Life - Max Lugavere

Watch Doug on Shark Tank

Get the Kit & Save 25% on your Sprouter + 1st bag, when you subscribe

Seed refills ship monthly at 10% off.

Seed refills ship monthly at 10% off.

The Sprouter

Purpose-built for countertop sprouting

25% off

Your Choice of Seeds

Choose from 12+ varieties

25% off first pouch

Stainless Steel Scooper

For easy measuring

Free

~~$12.99~~

Sprouting App

Track all of your grows

Free

~~$6.99~~

$19.98 in extras, included free. Build your kit to see your price and total savings.

Get the Starter Kit

Seed to plate in 5 days – guaranteed

Rated 4.9 / 5.0 Stars

Rated 4.9 / 5.0

Trusted by over 105,000+ growers

Read all reviews

@mariofabbrichef

The SprouterShop now](/content/products/the-sprouting-company-sprouter-2/index.html)

“I've been germinating seeds for 40 years for myself and the parrots I used to have. This system is brilliant. Very similar to the method I was using with Mason jars but much better! Much larger capacity, too! VERY happy with this sprouting kit!”

Beverly B.

Verified review

The SprouterShop now](/content/products/the-sprouting-company-sprouter-2/index.html)

@orim

Organic BroccoliShop now](/content/products/organic-broccoli/index.html)

“These sprouts are some of the best I've ever tasted - raw, in salads, in sandwiches, etc. Great taste is one thing; the high Glucoraphanin content makes even more nutritious. Thanks Sprouting Company for perfect instructions on how to make them, too!”

DS.

Verified review

Organic High-Sulforaphane BroccoliShop now](/content/products/organic-high-sulforaphane-broccoli/index.html)

@nataliegolba

Organic LentilsShop now](/content/products/organic-lentils/index.html)

“I am extremely pleased with my first choice in purchasing the high-glucoraphanin salad mix. To me, it encompasses all I need in a sprouted mix. I love it so much I honestly don't feel drawn to sprouting any other. But I also know that is simply my opinion as I understand many people like to sprout multiple sprouts either at the same time or just to merely "switch it up." For me, this one is it. I love it so much and don't ever want to be without it. Thank you, Sprouting Company, for offering this most wonderful combination. I LOVE it! 💛🙌💫🌿🌸”

Dana C.

Verified review

Organic High-Sulforaphane Salad MixShop now](/content/products/organic-high-sulforaphane-salad-mix/index.html)

@cookingforpeanuts

Organic LentilsShop now](/content/products/organic-lentils/index.html)

“Best sprouting jar I have ever used. It's really a sprouting system. The way the jar is shaped, It's easy to keep the seeds coating the inside of the jar, especially in the first two days when it's really important and it is substantial, it has a bit of weight to it, but I have arthritis and I have no trouble holding it because of the flat and round sides. It's wonderful and I just love the way it looks on the counter too bonus.”

Sheila

Verified review

The SprouterShop now](/content/products/the-sprouting-company-sprouter-2/index.html)

Read all reviews

THE SCIENCE OF SPROUTS

Grow your ownnutritionnutritionproteinenergylongevityfibergut healthantioxidantsvitaminsdefensesnutrition

That's not a metaphor. Two minutes a day and you can grow one of the most nutrient-dense foods on Earth right on your counter. Here's what the research says you're actually getting.

Low calorie, high nutrition

More nutrition per calorie

Goes on what you already eat

Most ways to eat healthier ask you to change something. Cook differently, buy differently, give something up. A handful of sprouts goes on the food already in front of you, and delivers more vitamins, minerals, and phytochemicals per calorie than almost anything else you could add to the plate.

Learn more

Switch on your body's own defenses

Up to 100x more sulforaphane

50+ human trials

Broccoli sprouts carry up to 100 times more glucoraphanin (precursor to sulforaphane) than mature broccoli. Chew a fresh sprout and an enzyme it grew itself converts that into sulforaphane, one of the most studied plant compounds in nutrition science. Rather than adding antioxidants to your body, sulforaphane prompts your cells to make their own.

View studies

Vitamins that didn't exist three days ago

Up to 78x more vitamin C

Created in 3 days

A dry seed contains almost no vitamin C. Add water and the seed switches on, synthesizing nutrients that simply were not there before. Sprouting does not preserve nutrition. It manufactures it, on your counter, in the days before you eat it.

View studies

Protein your body can actually use

Up to 75% less phytic acid

Digestibility 56% to 80%

Dried beans hold their nutrients behind compounds that block absorption and make legumes hard on the stomach. Germination breaks those down before the food ever reaches your plate. Same legume, more of it available to you, and considerably easier to digest.

View studies

Freshness you can't find at the grocery store

Hours from harvest

35 to 86% lost in 10 days

Vitamin C starts degrading the moment produce is cut, and it keeps going through washing, transport, and the shelf. Salad leaves lose between 35 and 86 percent of theirs over ten days in refrigeration. Sprouts you grow go from counter to plate in minutes, which is the one thing no supply chain can offer.

View studies

Hear our story

SCIENTIFIC ADVISOR

HEAD OF SCIENTIFIC ADVISORY

Dr. Jed Fahey, ScD

Graduate from Johns Hopkins School of Medicine and author of 100+ peer-reviewed papers on cruciferous vegetables.

“Three-day-old broccoli sprouts contain up to 100 times more glucoraphanin than mature broccoli, gram for gram. The finding has been replicated for decades.”

See Dr. Fahey's Publications

Our high-sulforaphane broccoli seed is exclusive to The Sprouting Company – you won't find it anywhere else.

The difference is in the seeds

The sulforaphane of the competitive average we tested.

0µmol*

of glucoraphanin/g — the precursor to sulforaphane.

SproutArmor™

Sprout-

Armor™

our proprietary treatment that adds an extra layer of care before seeds ever reach your counter, so you can grow with confidence at home.

0point

Curated system, designed by Doug Evans to verify origin, germination rate, yield, and more.

*High-Sulforaphane Seeds only

NEW Protected by SproutArmor™ proprietary seed treatment

SproutArmor™ works by adding an extra layer of care before seeds ever reach your counter. It's one part of a broader food safety program built around growing with confidence at home.

Our high-sulforaphane broccoli seed is exclusive to The Sprouting Company – you won't find it anywhere else.

Find your variety

Explore all varieties

POPULAR

Organic High-Sulforaphane Broccoli

16oz

3x sulforaphanePepperyExclusive to TSC

Start growing – $49.99 Get a refill

POPULAR

Organic High-Sulforaphane Salad Mix

16oz

3x sulforaphaneBalancedExclusive to TSC

Start growing – $39.99 Get a refill

popular

Organic Protein Mix

16oz

Whole food proteinNutty3 legumes

Start growing – $19.99 Get a refill

Organic Broccoli

16oz

Rich in sulforaphanePepperyVitamin C

Start growing – $36.99 Get a refill

Organic Radish

8oz

SulforaphenePepperyVitamin C

Start growing – $18.99 Get a refill

Organic Lentils

16oz

7g proteinNuttyEasy to digest

Start growing – $26.99 Get a refill

Organic Green Peas

16oz

10g proteinSweetIron

Start growing – $19.99 Get a refill

Organic Alfalfa

8oz

Vitamins C & KMildFolate

Start growing – $16.99 Get a refill

Organic Mung Beans

16oz

Vitamin K & CCrunchyEasy to digest

Start growing – $19.99 Get a refill

Explore all varieties

See how

See how we

we compare

compare against

vsStore veggies

Store veggies
DIY sprouting
Supplements

EffortEffort

FreshnessFreshness

NutritionNutrition

ControlControl

Cost/servingCost/serving

Effort2 min/day2 min/day

FreshnessMinutes oldMinutes old

NutritionPeakPeak

ControlYou grew itYou grew it

Cost/servingLess than $1Less than $1

Store veggiesStore veggies

EffortErrandErrand

FreshnessWeeks oldWeeks old

NutritionFadedFaded

Control

None

Cost/serving$2-6$2-6

DIY sproutingDIY sprouting

EffortFussyFussy

FreshnessIf it worksIf it works

NutritionIf it worksIf it works

ControlIf it worksIf it works

Cost/servingLess than $1Less than $1

SupplementsSupplements

EffortEasyEasy

FreshnessNot freshNot fresh

NutritionIsolatedIsolated

Control

None

Cost/serving$1-3$1-3

Shop The Sprouter

The Sprouter

The world's first high-capacity all-in-one device, designed for countertop sprouting.

Add to cart – $99.99More details

Trusted by the voices redefining food and science.

Simon Hill

NUTRITION SCIENTIST + PODCAST HOST

View bio

Simon Hill

NUTRITION SCIENTIST + PODCAST HOST

Simon exists to cut through nutritional noise. A nutrition scientist and registered physiotherapist, he hosts The Proof, one of the most trusted evidence-based nutrition podcasts in the world. His book The Proof Is in the Plants was praised for its scientific rigor.

He serves as a nutrition advisor to Chris Hemsworth's Centr platform and holds a Master of Science in Human Nutrition from Deakin University. Everything he does is driven by one question: what does the science actually say?

"Sprouts do not ask you to change your diet. They slot into whatever you are already eating, at a cost almost nothing else in nutrition can match."

Shop HS Broccoli

Nisha Melvani, MS, RDN

REGISTERED DIETITIAN + COOKBOOK AUTHOR

View bio

Nisha Melvani, MS, RDN

REGISTERED DIETITIAN + COOKBOOK AUTHOR

Nisha speaks two languages: nutrition science and cooking. A registered dietitian with a Master's from Columbia University and a trained chef from the Natural Gourmet Institute, she created Cooking for Peanuts to make high-protein, longevity-focused plant-based meals genuinely simple.

Her cookbook Practically Vegan proves that eating for your health and enjoying your food don't have to be opposites.

"Love how thoughtfully designed this is—the glass jar drains easily, looks beautiful on my counter, and makes sprouting something I actually stick with. My favorites are broccoli sprouts for their slightly peppery bite and lentil sprouts for their heartiness—they add the best texture to bowls and salads."

Shop HS Broccoli

Jesse Itzler

ENTREPRENEUR, AUTHOR + ULTRA-ENDURANCE ATHLETE

View bio

Jesse Itzler

ENTREPRENEUR, AUTHOR + ULTRA-ENDURANCE ATHLETE

Jesse has spent his life testing the edges of what humans are capable of. He lived with a Navy SEAL for 31 days. He lived in a monastery without his phone. He wrote New York Times bestsellers about both.

He co-founded Marquis Jet, invested early in Zico Coconut Water, part-owns the Atlanta Hawks, and won an Emmy for the NBA on TNT theme song. An ultra-endurance athlete and speaker, Jesse believes the limits we set are mostly the ones we choose.

"I am amazed at how easy The Sprouting Company makes it to add this incredibly nutritious food to my diet!"

Shop HS Broccoli

Darin Olein

SUPERFOOD HUNTER + NYT BESTSELLING AUTHOR

View bio

Darin Olein

SUPERFOOD HUNTER + NYT BESTSELLING AUTHOR

Darin has traveled the world hunting the most nutrient-dense foods on the planet. He co-starred in the Netflix docuseries Down to Earth with Zac Efron and wrote the New York Times bestsellers SuperLife and Fatal Conveniences.

He formulated Shakeology, founded Barukas, and holds degrees in exercise physiology and psychology. His life's work is rooted in one question: what do humans actually need to thrive?

"I spent twenty years traveling to far off places hunting for the world's most nutrient dense foods. One of the best of them grows on your kitchen counter in five days."

Shop HS Broccoli

Carleigh Bodrug

#1 NYT BESTSELLING AUTHOR + PLANTYOU FOUNDER

View bio

Carleigh Bodrug

#1 NYT BESTSELLING AUTHOR + PLANTYOU FOUNDER

Carleigh built a revolution out of simplicity. Her brand PlantYou has grown into one of the world's largest plant-centered communities, reaching over 10 million people across social media.

She is a #1 New York Times bestselling author with books including PlantYou, Scrappy Cooking, and PlantYou Quickies. Her message is disarmingly simple: eating more plants does not have to be complicated, expensive, or bland. Millions of people have proven her right.

"Even in cold climates, I can enjoy fresh longevity promoting sprouts year around by growing a low maintenance bounty on my countertop."

Shop HS Broccoli

Javant Benton

NYT BESTSELLING AUTHOR + CHEF

View bio

Javant Benton

NYT BESTSELLING AUTHOR + CHEF

Javant is a New York Times bestselling author, healthy lifestyle advocate, and content creator known for making nutritious eating both accessible and enjoyable.

He is the creator behind the Healthy Vegan Eating platform, where he shares whole food, plant-based recipes that are free from oil, refined sugar, refined wheat, and ultra processed ingredients.

"I consider sprouts one of the top 5 healthiest foods on the planet. I eat a huge salad every single day, and sprouts are one of my favorite ways to really elevate the nutrition. I especially love using broccoli sprouts because they're packed with some very powerful, health-promoting plant compounds."

Shop HS Broccoli

Joel Fuhrman, M.D.

BOARD-CERTIFIED PHYSICIAN

View bio

Joel Fuhrman, M.D.

BOARD-CERTIFIED PHYSICIAN

Dr. Fuhrman is a board-certified family physician who has spent over 30 years proving that food is medicine. A seven-time New York Times bestselling author, he created the Nutritarian diet and wrote Eat to Live, Super Immunity, and The End of Diabetes.

His research and clinical practice center on one principle: that a nutrient-dense, plant-based diet is the most powerful tool we have for preventing and reversing chronic disease.

"Greens are likely the most powerful food you can eat to extend your health and prolong your life span. This healing power is even more concentrated in young vegetables, sprouts, and microgreens. These tiny powerhouses are nature's most concentrated source of disease-fighting nutrients."

Shop HS Broccoli

Ben Greenfield

BIOHACKER & HUMAN PERFORMANCE EXPERT

View bio

Ben Greenfield

BIOHACKER & HUMAN PERFORMANCE EXPERT

Ben treats his body like a laboratory. A New York Times bestselling author of 18 books including Boundless and Beyond Training, he holds a Master's in sports science and exercise physiology, has finished 13 Ironman triathlons, and hosts the Boundless Life Podcast.

He experiments with nutrition, movement, recovery, and longevity protocols to find what actually works. His conclusion so far: the human body is capable of far more than most people ever ask of it.

"My nutritional approach is not Doug's. I eat a lot of steak, chicken and fish. Sprouts are still a staple in my kitchen, because nothing else I can grow in five days delivers what they deliver."

Shop HS Broccoli

Cyrus Khambatta, PhD

NUTRITIONAL BIOCHEMIST & NYT BESTSELLING AUTHOR

View bio

Cyrus Khambatta, PhD

NUTRITIONAL BIOCHEMIST & NYT BESTSELLING AUTHOR

Cyrus was diagnosed with type 1 diabetes in 2002 and has spent the last two decades optimizing his blood glucose control and cardiovascular health in the search for scientific truth.

He earned a BS in Mechanical Engineering from Stanford University, a PhD in Nutritional Biochemistry from UC Berkeley, and co-wrote the New York Times bestselling book Mastering Diabetes. He has helped thousands of people reverse insulin resistance, lower LDL cholesterol and blood pressure, and become the most active they've been in years. His life is living proof that the body can heal.

"Most antioxidants you eat survive temporarily. Broccoli sprouts are different because the sulforaphane inside doesn't act as an antioxidant itself. It activates the genes that stimulate glutathione production (your body's master antioxidant). You're not borrowing protection for a few hours – you're activating an internal antioxidant manufacturing machine."

Shop HS Broccoli

Dr. Joel Kahn

CARDIOLOGIST & LIFESTYLE MEDICINE PIONEER

View bio

Dr. Joel Kahn

CARDIOLOGIST & LIFESTYLE MEDICINE PIONEER

Dr. Kahn has spent his career proving that heart disease is not inevitable. A cardiologist and clinical professor of medicine, he was the first doctor in the world certified in lifestyle medicine.

He founded the Kahn Center for Cardiac Longevity and has authored six books including The Plant-Based Solution. Vegan since 1977, his mission is direct: prevent one million heart attacks by showing that the right food can reverse what we thought was irreversible.

"Sprouts are an instant dietary diet upgrade, in particular for those eating the standard American diet, but also for some of the better eaters who are still falling short on their intake of nutritionally dense, alive, and healing foods. There isn't a diet in America that wouldn't be better with a serving of sprouts. Sprouts are the new apple a day."

Shop HS Broccoli

Dr. Jed Fahey

NUTRITIONAL BIOCHEMIST + RESEARCH SCIENTIST

View bio

Dr. Jed Fahey

NUTRITIONAL BIOCHEMIST + RESEARCH SCIENTIST

Dr. Fahey is a nutritional biochemist and Head of Science Advisory for The Sprouting Company. His discovery while at Johns Hopkins changed how we think about sprouts: broccoli sprouts contain up to 100 times more sulforaphane than mature broccoli.

That launched 30 years of research published in hundreds of scientific papers. He directed the Cullman Chemoprotection Center, held faculty appointments across three departments, and retired to focus on sharing the science of sprouts with the world.

"Broccoli sprouts are one of the most concentrated sources of sulforaphane we know of. Thirty years of research have shown that these tiny plants pack a remarkable protective effect that the mature vegetable simply cannot match."

Shop HS Broccoli

Mario Fabbri

PLANT-BASED CHEF + TV HOST

View bio

Mario Fabbri

PLANT-BASED CHEF + TV HOST

Mario Fabbri grew up in an Italian sausage factory. It was the last place anyone expected a plant-based chef to come from. After witnessing people reverse heart disease through a whole food, plant-based diet, he completely transformed his life.

Today he hosts Trying Vegan with Mario on Roku, has delivered a TED Talk on sustainable cooking, and works as a high-end vegan private chef in Los Angeles. He has made over 400 batches of sprouts and eats them every day.

"As a private chef, I serve healthy and local food and it doesn't get more local than from sprout jar-to-table."

Shop HS Broccoli

Scott Bernard

CALISTHENICS + HOLISTIC WELLNESS COACH

View bio

Scott Bernard

CALISTHENICS + HOLISTIC WELLNESS COACH

Scott was told he might never play sports again. After breaking his arm three times and suffering severe nerve damage, movement became fear. He chose to face it.

Through calisthenics, he rebuilt his body from the ground up. Today he is an international wellness coach and fasting + detox specialist based between New York City and Jamaica. He has built a global community of over 900K+ followers and speaks internationally on holistic health. His message: true strength comes from the inside out.

"I love sprouts because they're fresh, powerful, and easy to add to your everyday routine. You can grow them at home, use them in almost any meal, and take a more active role in your own nutrition. That's what wellness is about to me: simple habits that help you become healthier over time."

Shop HS Broccoli

Jules Horn

HEALTH COACH + SOMATIC PRACTITIONER

View bio

Jules Horn

HEALTH COACH + SOMATIC PRACTITIONER

Jules learned that looking healthy and being healthy are not the same thing. A fashion model in New York, he chased extreme diets until his health collapsed. That wake-up call sent him on a deep journey to rebuild his relationship with food, his body, and his understanding of true wellness.

Today he is founder of Mindful Movement, a somatic practitioner specializing in fascia release, breathwork, and nervous system regulation. His journey from burnout to vitality reminds us that real health is not a look. It is a feeling.

"I use sprouts daily, because eating living high vibrational food, makes me thrive and feel alive."

Shop HS Broccoli

Anth Lowther

FOUNDER, COACH + EVENT CREATOR

View bio

Anth Lowther

FOUNDER, COACH + EVENT CREATOR

Anthony's mission: maximize our health and our positive impact. He eats fresh sprouts daily because they're the only food still growing when consumed: life, vitality, natural frequency. Vegan 16 years, a love-based philosophy.

Founder of RISE & SHINE sober parties and the Empowerment Music Project. He coaches via his N.E.S.T. Method and runs retreats all over the world. Driving question: How healthy can we become, and what world can we create when millions pursue that together?

"Sprouts are the only food still growing at the moment we eat them. To me, they represent life, vitality, and an incredibly powerful natural frequency. I eat fresh sprouts every single day and consider them one of the foundations of exceptional health. Absolutely essential."

Shop HS Broccoli

View more(11)

Co-founded by

Mike Posner

Co-founded by

Mike Posner

“I am OBSESSED with broccoli sprouts and can’t stop eating them. Healthiest food I know of. As seen on Shark Tank, our mission is to make you and the world healthier.”

Simon Hill

NUTRITION SCIENTIST + PODCAST HOST

"Sprouts do not ask you to change your diet. They slot into whatever you are already eating, at a cost almost nothing else in nutrition can match."

Shop HS Broccoli

Nisha Melvani, MS, RDN

REGISTERED DIETITIAN + COOKBOOK AUTHOR

Her cookbook Practically Vegan proves that eating for your health and enjoying your food don't have to be opposites.

Shop HS Broccoli

Jesse Itzler

ENTREPRENEUR, AUTHOR + ULTRA-ENDURANCE ATHLETE

"I am amazed at how easy The Sprouting Company makes it to add this incredibly nutritious food to my diet!"

Shop HS Broccoli

Darin Olein

SUPERFOOD HUNTER + NYT BESTSELLING AUTHOR

Shop HS Broccoli

Carleigh Bodrug

#1 NYT BESTSELLING AUTHOR + PLANTYOU FOUNDER

"Even in cold climates, I can enjoy fresh longevity promoting sprouts year around by growing a low maintenance bounty on my countertop."

Shop HS Broccoli

Javant Benton

NYT BESTSELLING AUTHOR + CHEF

Shop HS Broccoli

Joel Fuhrman, M.D.

BOARD-CERTIFIED PHYSICIAN

Shop HS Broccoli

Ben Greenfield

BIOHACKER & HUMAN PERFORMANCE EXPERT

Shop HS Broccoli

Cyrus Khambatta, PhD

NUTRITIONAL BIOCHEMIST & NYT BESTSELLING AUTHOR

Shop HS Broccoli

Dr. Joel Kahn

CARDIOLOGIST & LIFESTYLE MEDICINE PIONEER

Shop HS Broccoli

Dr. Jed Fahey

NUTRITIONAL BIOCHEMIST + RESEARCH SCIENTIST

Shop HS Broccoli

Mario Fabbri

PLANT-BASED CHEF + TV HOST

"As a private chef, I serve healthy and local food and it doesn't get more local than from sprout jar-to-table."

Shop HS Broccoli

Scott Bernard

CALISTHENICS + HOLISTIC WELLNESS COACH

Shop HS Broccoli

Jules Horn

HEALTH COACH + SOMATIC PRACTITIONER

"I use sprouts daily, because eating living high vibrational food, makes me thrive and feel alive."

Shop HS Broccoli

Anth Lowther

FOUNDER, COACH + EVENT CREATOR

Shop HS Broccoli

Grow Easy Guarantee

Go seed to plate in 5 days, if you don't, we'll make it right within 30 days of purchase. Plus a 1-year warranty on your sprouter, if anything breaks, we'll replace it.

Try it risk-free

FAQs

What are sprouts, exactly?

A sprout is a seed that has woken up. Give a dry seed water and a few days, and it starts building a plant: growing a root, unfurling a stem, and synthesizing nutrients it never had while it was dormant.

You eat the whole thing, seed and stem and all, usually three to five days in. No soil, no sunlight, no garden. Just seeds, water, and about a minute of your attention twice a day. Welcome to one of the most nutrient-dense foods on Earth!

Do I need a green thumb, a garden, or a sunny window?

None of the three. Sprouting happens indoors, in water, on a countertop, and sunlight is not part of it.

If you can rinse a colander, you can do this. That is the whole skill.

How much time does this take every day?

About a minute, twice a day. You rinse, you drain, you walk away.

Most people fold it into things they already do. Rinse when the coffee is brewing, rinse again after dinner.

How fast until I am actually eating something?

Legumes like lentils and green peas are ready in about three days. Leafy sprouts like broccoli, salad mix, alfalfa and clover take five to six.

Either way you are eating food you grew inside of a week, which is the part most people do not believe until they do it.

Which seed should I start with?

If you are here for the nutrition, start with High-Sulforaphane Broccoli. It is our most researched seed and the reason most people find us.

If you want something that goes on everything and pleases everyone at the table, start with High-Sulforaphane Salad Mix. Broccoli, radish, mung beans and green lentils in one harvest, so you get variety in texture and flavor without running two batches.

If you want protein, start with Lentils or Green Peas. They are also the fastest, which makes them a satisfying first win.

What is the difference between sprouts and microgreens?

Sprouts grow in water, take three to five days, and you eat the entire plant including the root and seed. Microgreens grow in soil or a growing medium, need light, take seven to fourteen days, and you cut off the top and leave the roots behind.

Sprouts are faster, need less equipment, and give you more food per square inch of counter. That is why we build around them.

Will I actually stick with it?

More people do than you would expect, and the reason is that the feedback loop is fast. You see visible change every single day, and you are eating the result inside a week. Most healthy habits ask you to wait months for a payoff you cannot see.

The system is built for the sticking part too. The sprouter sits on your counter where you cannot forget it, and the daily job is small enough that skipping it never feels worth it.

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Low calorie, high nutrition

The studies

What nutrient density actually means

Nutrient density is how much nutrition a food delivers relative to its calories. It is the reason a handful of sprouts and a handful of almonds are not interchangeable, even though both are healthy. Sprouts sit near the top of the scale because they are mostly water and cell structure, with very little starch or fat, and because a germinating seed concentrates its nutrition into a very small plant.

What that looks like across the lineup

A cup of radish sprouts is roughly 16 calories and about 90 percent water. Broccoli sprouts run around 35 calories a cup while carrying more glucoraphanin than a serving of mature broccoli. Sprouted lentils are heavier at around 82 calories per 8 oz, and deliver 7g of plant protein for it. Different seeds solve different problems, and none of them cost you much of a meal.

Why it matters more than it sounds

Eating better usually fails on effort, not intention. Nutrient density is what makes a small, repeatable habit worth doing. You are not replacing a meal or adding a supplement routine. You are adding a handful of something to a plate you had already made, and getting a meaningful amount of nutrition for almost no caloric cost.

Where these figures come from

Calorie and nutrient values are drawn from USDA composition data for sprouted seeds. Glucoraphanin comparisons come from the broccoli sprout research cited in the tiles that follow.

Nutrient values vary by seed, harvest timing, and growing conditions. Figures reflect published composition data for sprouted seeds, not measurements of individual harvests.

Switch on your body's own defenses

The studies

Where the number comes from

Johns Hopkins researchers measured glucoraphanin across broccoli cultivars and across sprout ages. Three-day-old sprouts carried concentrations mature broccoli never reaches, with the published range running from 10 to 100 times depending on the variety. It is the paper that created the broccoli sprout category, and the reason we harvest at day three.

Fahey JW, Zhang Y, Talalay P. Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. PNAS 1997;94(19):10367-10372.

Why a fresh sprout is not the same as a capsule

Glucoraphanin only becomes sulforaphane when it meets an enzyme called myrosinase. A fresh sprout carries both in the same bite. When researchers compared the two situations, sulforaphane bioavailability was roughly three to four times higher with active myrosinase present than when the conversion was left to gut bacteria alone.

Fahey JW, Holtzclaw WD, Wehage SL, Wade KL, Stephenson KK, Talalay P. Sulforaphane bioavailability from glucoraphanin-rich broccoli: control by active endogenous myrosinase. PLOS ONE 2015;10(11):e0140963.

What it does once it is in you

Most antioxidants get used up as they work. Sulforaphane works further upstream, switching on a cellular pathway that prompts your body to produce its own protective enzymes. Those keep working after the compound itself is gone.

Fahey JW, Talalay P. Antioxidant functions of sulforaphane: a potent inducer of phase 2 detoxication enzymes. Food and Chemical Toxicology 1999;37(9-10):973-979.

Measured in people eating real sprouts

Forty adults ate 30 grams of fresh broccoli sprouts a day for ten weeks as part of an ordinary diet. Two markers researchers use to track inflammation, IL-6 and CRP, both declined across the period, and part of the change held for weeks after they stopped. This is one of more than fifty human trials on sulforaphane conducted since 1997.

Lopez-Chillon MT, Carazo-Diaz C, Prieto-Merino D, Zafrilla P, Moreno DA, Villano D. Effects of long-term consumption of broccoli sprouts on inflammatory markers in overweight subjects. Clinical Nutrition 2019;38(2):745-752.

Refers to the body's own antioxidant and cellular defense processes. Studies referenced examine sulforaphane and broccoli sprouts generally, not The Sprouting Company products specifically.

Vitamins that didn't exist three days ago

The studies

The seed builds it from scratch

Researchers tracked vitamin C through mung bean germination under different light conditions. Three days into constant light, vitamin C had reached 78 times the concentration present in the ungerminated seed. The seed was not storing the vitamin. It was making it.

The Effect of Light in Vitamin C Metabolism Regulation and Accumulation in Mung Bean (Vigna radiata) Germination. Plant Foods for Human Nutrition 2020. doi:10.1007/s11130-019-00787-x

From zero to a real amount

A separate study followed mung beans and chickpeas across five days of sprouting. Ascorbic acid went from undetectable in the dry seed to a measurable quantity in both, with the larger gain in mung beans. The same pattern shows up across the legume literature: dry seeds are effectively vitamin C free, and sprouts are not.

Masood T, Shah HU, Zeb A. Effect of sprouting time on proximate composition and ascorbic acid level of mung bean (Vigna radiata L.) and chickpea (Cicer arietinum L.) seeds. Journal of Animal and Plant Sciences 2014;24(3):850-859.

Why day three matters

Vitamin C rises sharply through the first three days of germination and then begins to fall. The harvest window is not arbitrary. It is when the seed has finished building and has not yet started spending.

Wei Y, Wang X, Shao X, Xu F, Wang H. Food Science and Nutrition 2019;7(12). doi:10.1002/fsn3.1269

Vitamin C content varies by seed type, light exposure, and harvest timing. Figures reflect the studies cited, not measurements of The Sprouting Company products.

Protein your body can actually use

The studies

What germination removes

A 2025 study germinated chickpeas, peas, mung beans, and lentils and measured phytic acid falling by as much as 75 percent. Trypsin inhibitors, the compounds that interfere with protein digestion, fell alongside it. Phytic acid is what binds minerals like iron and zinc inside the seed, so removing it changes how much you absorb.

Yılmaz Tuncel N, et al. Food Science and Nutrition 2025. doi:10.1002/fsn3.70103

What that does to absorption

A review of sprouting across cereals and legumes found that germination reduces phytate and improves the bioaccessibility of the minerals it was holding.

Elliott, et al. Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes? Nutrition Bulletin 2022. doi:10.1111/nbu.12549

Measured during digestion

When researchers digested sprouted lentils in the lab, free amino acids and peptides appeared faster than from the dry seed. The protein was being broken down more readily, which is the mechanism behind why sprouted legumes sit easier than cooked ones.

Bautista-Exposito S, Vandenberg A, Penas E, Frias J, Martinez-Villaluenga C. Frontiers in Plant Science 2021;12:754287.

Studies referenced examine sprouted legumes generally, not The Sprouting Company products specifically.

Freshness you can't find at the grocery store

The studies

How much is gone before you buy it

Researchers assayed eleven types of packaged salad leaf and stored them at refrigerator temperature. Across ten days, the leaves lost between 35 and 86 percent of their ascorbate. Washing made it worse, particularly with mechanical agitation, and the degradation pathway pointed to oxidative stress from handling.

Novel insights into ascorbate retention and degradation during the washing and post-harvest storage of spinach and other salad leaves. Food Chemistry 2017. Dewhirst RA, Clarkson GJJ, et al.

Older leaves lose more

In the same work, mature spinach retained only about 10 percent of its starting vitamin C after ten days, while younger juvenile leaves held roughly 30 percent. Age at harvest and time since harvest compound each other.

Same reference as above.

Temperature and growth stage both matter

Earlier work on baby spinach found that ascorbic acid declined faster at higher storage temperatures, and that leaves harvested younger started with more of it. Both findings favor eating a plant that is days old and was never stored at all.

Bergquist SÅM, Gertsson UE, Olsson ME. Influence of growth stage and postharvest storage on ascorbic acid and carotenoid content and visual quality of baby spinach. Journal of the Science of Food and Agriculture 2006;86:346-355. doi:10.1002/jsfa.2373

Figures reflect the salad leaves measured in the cited research. Loss varies by crop, handling, and storage conditions.

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