Although sprouts are packed with protein, fiber, and vital nutrients, consuming them raw can be hazardous to health—particularly for children, pregnant women, and individuals with autoimmune disorders. Experts caution that raw or undercooked sprouts, including alfalfa and kidney beans, can harbor dangerous bacteria like E. coli, which can result in food poisoning. Individuals with weak immune systems or sensitive digestion may experience symptoms such as bloating, gas, or abdominal discomfort. Onions, garlic, and potatoes that have sprouted can also turn toxic or unpalatable, particularly if they exhibit mold, an unpleasant smell, or a mushy texture. Phytohaemagglutinin, which can damage the gut lining if not cooked properly, is found in sprouted kidney beans. If you belong to a high-risk category, it’s advisable to either cook sprouts thoroughly or avoid them altogether.