Mixed sprouts can be a combination of sprouted bean, amaranth, aniseed, barley, lima bean, chickpeas, dill, fenugreek, flax seed, green lentils, black-eyed peas, green peas etc.
Sprouts can grow from the seeds of vegetables such as broccoli and radish, from grains such as alfalfa and buckwheat, and from beans such as lentils and soybeans. These sprouts vary in texture and taste. Some are spicy like radish and onion sprouts, some are hardy, standing up to brief cooking like moong bean and soybean, while others are more delicate like alfalfa and pea, and used in salads and sandwiches to add texture and moistness. The flavours range from a garden-fresh sweet pea to a mild radish.