Sprouts and vegan pregnancy

general pregnancy health pregnancy safety safe pregnancy sprouting vegan nutrition in pregnancy Aug 21, 2021

As vegans, we often use beans and sprouted seeds to get some of our micronutrients, like zinc, iron, folate, vitamin C, magnesium and even protein.

The only problem is that care providers tend to warn against their use in pregnancy.

Why is that?

Seed and bean sprouts like a moist and warm environment to grow and E coli, salmonella and listeria like that too


E. Coli outbreaks have been linked to sprouts in the past and therefore, people who are considered to be more vulnerable to infection are advised to avoid sprouts.  

That includes pregnant women. 

It is worth considering that the outbreaks were linked to  packaged sprouts sold at supermarkets or market stalls. I have not come across any reports of EColi infection linked to homegrown sprouts.

Those food borne infections are dangerous but rare and you might decide that the benefits outweigh the risks. That's entirely your choice. 

If you have been sprouting your own for a while  and have never had an issue you might wanna carry that into your pregnancy. 

If you are nervous, you can use the larger bean sprouts. Those can be enjoyed heated to piping hot therefore killing any bacteria. 

If you do go for the smaller sprouts, rinse them frequently, drain them well and eat as soon as they are ready. During exceptionally hot or humid weather be extra thorough or avoid.

Continue to use them in your salads or put them into a vegan egg sandwich:

Rinse one tin of chickpeas and mash them with the back of a fork.


2 tbps red onion

1 pinch black salt

3 tbsp vegan mayo

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp turmeric (for colour)

Mash everything together.


Add a generous helping of vegan butter to two slices of sourdough or wholemeal bread.

Add a thick layer of your chickpea mix and 

1/2 cup freshly sprouted broccoli seeds (well washed)









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