The nutritional uniqueness of sprouts is that they are virtually still growing when we eat them. Unlike most produce, which slowly begins losing vitamins and minerals when harvested, the nutrient content of sprouts actually continues to increase after they've been picked. While very low in calories, sprouts are dense in fiber, vitamins C and A, the minerals iron and folate, and phytochemicals known as glucosinolates, especially sulforaphane, a major inducer of anti-carcinogenic enzymes in the body. Sprouts add wonderful taste and texture to salads, sandwiches and soups. Try a variety of sprouts, including alfalfa, sunflower, soy, lentil, clover, radish and even grain and nut varieties. Susan Kleiner, PhD, RD, is an international columnist and a speaker on the subjects of nutrition, sports and fitness.