A compound in broccoli, glucosinolate, produces a metabolite called sulforaphane that is responsible for many of its health-promoting properties.
Sulforaphane has been shown to have anti-diabetic and antimicrobial properties, and also kills cancer stem cells, which strikes to the heart of tumor malignancy. It can also significantly improve your blood pressure and kidney function, among other benefits.
Small quantities of fresh broccoli sprouts actually contain as much cancer protection as larger amounts of the mature vegetable.
According to researchers at Johns Hopkins University. Just 5 grams (0.17 ounces) of sprouts contain concentrations of the compound glucoraphanin equal to that found in 150 grams (5.2 ounces) of mature broccoli.
In fact, their research showed that 3-day-old sprouts of both broccoli and cauliflower may contain anywhere from 10 to 100 times higher levels of glucoraphanin than the corresponding mature plants!
So if you’re looking for an inexpensive superfood, sprouts are it. An article published last year listed 10 reasons for eating sprouts, including the following:
- Sprouts can contain up to 100 times more enzymes than raw fruits and vegetables, allowing your body to extract more vitamins, minerals, amino acids and essential fats from the foods you eat
- Both the quality of the protein and the fiber content of beans, nuts, seeds and grains improves when sprouted
- The content of vitamins and essential fatty acids also increase dramatically during the sprouting process. For example, depending on the sprout, the nutrient content can increase as much as 30 times the original value within just a few days of sprouting. Sunflower seed and pea sprouts tend to top the list of all the seeds that you can sprout and are typically each about 30 times more nutritious than organic vegetables you can even harvest in your backyard garden
- During sprouting, minerals, such as calcium and magnesium, bind to protein, making them more bioavailable
- Sprouts are the ultimate locally grown food, and can easily be grown in your own kitchen, so you know exactly what you’re eating. And since they’re very inexpensive, cost is no excuse for avoiding them…
- Read More:articles.mercola.com
