Sprouts have been traditionally used in various cultures as a dietary component to improve general health, including the management and prevention of anemia. This traditional use is largely attributed to the relatively high content of certain vitamins and minerals in sprouts, especially iron, folate, and vitamin C. These nutrients are important in the formation of red blood cells and the prevention of anemia. For example, mung bean sprouts and alfalfa sprouts are known to contain moderate amounts of iron and vitamin C, the latter of which helps increase the bioavailability of non-heme iron from plant sources. However, while traditional dietary guidance often recommends sprouts as part of an anemia-supportive diet, the direct scientific evidence specifically linking sprout consumption to the prevention or treatment of anemia is limited. Most of the available evidence consists of nutritional analyses showing that sprouts contain relevant nutrients for hematopoiesis, rather than clinical trials demonstrating efficacy in anemic patients. Thus, while tradition supports their use for anemia, the scientific evidence is not robust, and sprouts should be considered as part of a balanced diet rather than a primary intervention for anemia.