Grown in China for over 3000 years, Bean sprouts are among the most nutritional types of food. Containing a high quantity of vitamins, minerals, proteins and enzymes, Bean sprouts are starting to gain wide acceptance in the western world as an important portion of a healthy diet.
 Any type of seed that germinates becomes a sprout and although many types are suitable as a delicious food source, the mung bean is used most frequently. With the raw material imported mainly from China, Thailand and Burma, a sprouted mung bean has a carbohydrate content of a melon, the same amount of vitamin A as a lemon, the thiamin of an avocado, the riboflavin of a dried apple, the niacin of a banana and the ascorbic acid of a loganberry.Furthermore, chlorophyll is created in the sprouting process under the action of light and chlorophyll has been shown to be effective in overcoming protein deficiency anemia.In fact, sprouts continue to grow after harvesting and this growth allows the vitamin content of the sprout to increase even during refrigeration.
 Able to be produced anywhere free of seasonal and climate conditions, factories in Japan produce up to 200 tons of bean sprouts each day.Although the process of growing sprouts in Japan is often controlled by computer these days, the process is very simple: The seeds are soaked and then sprinkled with pure fresh water several times until harvesting can take place about seven days later.