Sprouts: You’ve probably encountered them before on a salad or a sandwich and thought little sprouts pho them. Maybe you love them, maybe you skip them. Either way, chances are you probably don’t know a whole lot about them. Cleveland Clinic is a non-profit academic medical center.

Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. So what are these tiny little vegetables? To get to the bottom of it all, we spoke with registered dietician Mira Ilic, RD, LD, MS. You can find sprouts pretty much wherever you find food, particularly grocery stores and farmers markets. Some people even grow their own. Bean and pea sprouts: These include mung bean, kidney bean, black bean, lentil and snow pea sprouts.

Vegetable sprouts: These include broccoli, alfalfa, mustard green and red clover sprouts. Nut and seed sprouts: These include pumpkin seed, sesame seed, sunflower seed sprouts. Sprouted grains: These include wheatgrass and quinoa sprouts. Some of the more popular sprouts include alfalfa, mung bean, red clover and broccoli. And, no, Brussels sprouts aren’t part of these sprouts.