These little peppery Broccoli sprouts have an edge in taste and looks. While you may have no trouble enjoying whole broccoli as part of your diet, you may know some younger children who back away when told to eat their broccoli. In contrast, the broccoli sprouts are shaped like alfalfa sprouts and crunchy--children may find the sprouts fun to eat just as much as adults do! Broccoli sprouts are a nutrient-dense food, meaning that they are an excellent low-calorie source of many vitamins such as A. C, E and calcium along with a long list of nutrients essential for human health.
Scientists are discovering remarkable evidence that eating broccoli sprouts can help treat and prevent disease. A study from Japan says that broccoli sprouts show evidence of protection against a rampant stomach bug that can lead to ulcers.
"Three-day-old broccoli sprouts consistently contain 20 to 50 times the amount of chemoprotective compounds found in mature broccoli heads, and may offer a simple, dietary means of chemically reducing cancer risk," says Paul Talalay, M.D., J.J. Abel Distinguished Service Professor of Pharmacology. Clinical studies are currently under way to see if eating a few tablespoons of the sprouts daily can supply the same degree of chemoprotection as one to two pounds of broccoli eaten weekly. The sprouts look and taste something like alfalfa sprouts, according to Talalay.
So..... Eat your sprouts and be healthy!
Broccoli sprouts can be eaten raw, stir-fried or steamed. They look decorative in salads or piled on top of sandwich fillings like chicken or egg salad. You will not lose the nutrient content by steaming your sprouts. You will best preserve the nutrients, though, if you do not cook the sprouts for long. If using the sprouts in a stir-fry, cook the sprouts over a very low heat and don't let them cook for more than a few minutes.
|Ingredients||100% Organic Broccoli Sprout Seeds|
|Great for||Protein, Vitamin C, Antioxidant, Brain Function, Children, Digestion, Energy, Fiber, Expecting Moms, Vitamins|
|Storage||Keep up to 2 years when stored in a glass jar in a cool, dark place. Refrigerate or freeze in a sealed freezer bag to extend storage life.|