Not medical advice
Our articles describe research on nutrition and health, with sources. They're not a substitute for advice from a doctor, registered dietitian or other qualified professional. Talk to a healthcare provider before making changes to your diet, especially if you:
- are pregnant or breastfeeding
- have a medical condition, such as diabetes, kidney disease, liver disease or an autoimmune condition
- take medicines, including blood thinners or diabetes medicines
- are feeding young children
Never ignore medical advice or delay getting it because of something you read here.
Food safety and raw sprouts
Raw and lightly cooked sprouts carry a higher risk of foodborne illness than most vegetables. Bacteria such as Salmonella, Listeria and E. coli can be present on seeds, and the warm, moist conditions for sprouting let them grow.
- The U.S. FDA says young children, older adults, pregnant people and anyone with a weakened immune system should not eat raw or lightly cooked sprouts of any kind.1
- Health Canada advises everyone to cook sprouts thoroughly before eating them.2
Microgreens are generally a lower-risk choice, but clean seed, equipment and growing practices still matter. Read are sprouts safe to eat?
Allergies and specific foods
If you're allergic to a plant, avoid its sprouts and microgreens. Some crops have specific cautions, which we note on their pages. For example, kidney and cranberry bean sprouts must be well cooked, fava beans must be avoided by people with G6PD deficiency, and buckwheat greens and borage should be eaten in moderation.
Growing results
Growing times, yields and results depend on your seed, temperature, light, water and equipment. Our figures are typical ranges, not guarantees.
Affiliate links
Some links on this site are affiliate links. See our affiliate disclosure.
Questions
If you have questions about this disclaimer, please contact us.
Sources
Last updated October 13, 2026.