The sprouts are then ready to use, process, or package for sale. Presently, sprout production and use has increased. An endless variety of seeds are used. In general, sprouting requirements are similar to those described above. Variations in production include the use of small amounts of light for the greening of leaves of some sprouts such as cress, and the obvious lack of need for weights for others such as radish.
Temperature is the most important variable with different types of sprouts.
Keep in mind whether the vegetable is a cool or warm season crop when experimenting with different sprouting temperatures. Sprouts of broccoli and other brassicas have recently been found to contain large quantities of inducers of enzymes that protect against carcinogens. Levels of these inducers are 10-100 times larger than than found in broccoli heads. Other brassica sprouts containing large quantities of the inducers include arugula, brussels sprouts, cabbage, cauliflower, Chinese cabbage, collards, crambe, daikon, kale, kohlrabi, mustard, red radish, turnip, and watercress. The respiration rate of mung bean sprouts is high, and the rate increases sharply with temperature.