Sprouts can be grown from edible seeds from grains, legumes, vegetables, herbs, and other plants. Sprouted seeds are generally easier to digest than the seeds themselves and in some cases are believed to have special health-promoting properties, such as higher mineral and vitamin content. For example, a Johns Hopkins University study found that broccoli sprouts contain higher levels of glucoraphanin, a cancer-fighting phytochemical. Sprouts can be eaten raw in salads or cooked.