Similarly, peas and broad beans where only the seed is eaten also havesome consistent nutritional attributes. They are one of the best vegetablesources of protein, are nutrient dense and contain a wide range of micronutrients including isoﬂavones and saponins. Whilst this group of vegetables all supply core nutrients andphytochemicals, the types and amounts they have may differ considerably between varieties. The particular variety, growing conditions and postharvest treatment can all have an impact on nutrient content.Processing can also affect levels of nutrients and antioxidantactivity so there can be big differences between raw, fresh, cannedand boiled forms of the same vegetable. These factors may causelarge differences in core nutrient levels, and sometimes evengreater differences with phytochemical levels.Compared to other vegetables, there has not been a lotof research on sprouted beans and seeds. Researchinterest is likely to grow as consumer demandincreases in what, based on the informationavailable, is a relatively nutrient dense, calorie low,convenient and minimally processed food.