Broccoli sprouts contain the amazing cancer-fighting phytochemical sulforaphane. Research studies have shown that they contain 50 times more sulforaphane than fresh broccoli.
They are sources of plant oestrogens, similar to human oestrogen, and therefore are helpful in cases of: Pre Menstrual Syndrome (PMS) menopause, hot flashes, breast cancer and fibrocystic disease.
They are nutrient-dense, they are rich sources of vitamins A, B, C, E and K, antioxidants, the minerals calcium, iron, magnesium, phosphorus, potassium, and zinc. They’re also rich sources of carotene, chlorophyll and amino acids.
Advantages of Sprouting
Enzymes are activated, which are necessary for food digestion Proteins are converted to free amino acids, which are the building blocks of our bodies
Starches change to simple sugars
Minerals combine to increase assimilation
Vitamin content increases, often rising between threefold and twelvefold
Chlorophyll and carotene content increases dramatically when exposed to sunlight
Home-grown sprouts are extremely cost-effective, or you can buy them already made in many health food shops and supermarkets.
I enjoy adding them to my salads or stir-fries.
Here I've added them to a warm Asian salad with mixed leaves, pak choi, shiitake mushrooms, wilted spinach, shallots, garlic, chilli. Served with brown noodles.
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