Broccoli Sprouting Seed
Also known as
Brassica olaracea, Wild Cabbage, and Cauliflower
Broccoli seed is the source of broccoli sprouts, the most potent natural source of sulforaphane glucosinolate, a natural compound found in broccoli and other cruciferous plants that supports the body’s antioxidant functions. Broccoli sprouts are added to salads, soups, pestos, pizzas, and wraps for flavor and texture. Try them as an addition to Greek salads, sun-dried tomato dishes, guacamole, tortilla soup (added just before serving), tofu, carrots, or as a side dish all on their own with a little vinaigrette.
In addition to sulforaphane glucosinolate, broccoli sprouts are a superior source of Vitamin A, selenium and a good source of beta-carotene.
The raw seeds
Added to food, as noted above, and soaked for sprouting.
Broccoli sprouts are an excellent source of sulforaphane glucosinolate, a natural compound found in broccoli and other cruciferous plants that supports the body’s antioxidant functions. Broccoli sprouts are an excellent source of SG, which are also obtained by eating:
-Allicin in garlic
-Carotenoids in pumpkin, squash, and carrots
-Flavonoids in tea and berries
-Isoflavones in soybeans
-Lignans in flax seed
-Lycopene in tomatoes
Three-day-old broccoli sprouts contain 20 times the concentration of sulforaphane glucosinolate found in mature broccoli.
SG is heat stable but water-soluble. Sprouts can be eaten raw, steamed, stewed, or even fried, but they should not be boiled.
For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.