Research has been showing for years now those members of the Cabbage (brassica family) are excellent Cancer inhibitors and protectors. The best being broccoli.

Broccoli Sprouts are the highest known dietary source of the potent Anti-Cancer phytochemical, Sulphoraphone (antioxidant), containing 10-100 times more than the mature broccoli head.

The sprouts also contain Sinigrin, a substance that is believed to persuade Pre-Cancerous cells to commit suicide, especially in the Colon.

PAUL TALALAY, the John Jacob Abel Distinguished Service Professor of Pharmacology and Experimental Therapeutics, joined the Hopkins faculty in 1963 as director of the department. His recent studies on prevention of cancer by raising protective and antioxidative enzymes have attracted much attention. In 1993, he organized the first laboratory dedicated solely to the identification and development of cancer-discouraging substances from edible plants, demonstrating with his colleagues that broccoli, which contains sulforaphane, enhances cancer-fighting enzymes. Dr. Talalay is a member of the National Academy of Sciences of the United States and the American Philosophical Society, and is a Fellow of the American Academy of Arts and Sciences.

Broccoli Sprouts contain Lysine, Isoleucine, and Vit. A, C, E, K, B1, B2, Folic Acid. Quercitin, Alpha-Carotene, Lutein.

Broccoli Sprouts

Pregnant? Eat broccoli sprouts.

If you’re pregnant, you can pass good heart health on to your child by adding some crunchy, tasty broccoli sprouts to your diet, according to new findings from an animal study published in the Federation of American Societies for Experimental Biology Journal (2006, vol. 20, no. 2). To help your baby cash in on the benefits of glucoraphanin, a compound in broccoli sprouts, munch on 200 grams of sprouts every other day during pregnancy. And don’t substitute mature broccoli; sprouts contain up to 50 times more glucoraphanin than the adult plant.

Care & Use of Broccoli Sprouts

Check seeds for stones and rinse
Soak for a few hours
Rinse seeds 2 – 3 times daily
1 Tablespoon seeds = 2 cups of sprouts
Ready in 5 days
Harvest when sprouts are 20mm to 30mm (1-1 ½”) long

15gms sprouts are sufficient for one daily serving.

Culinary uses: In Sandwiches, Filled Rolls, Pita bread, Entrees, Salads. In winter they are delicious on hot soup. Mildly, hot, peppery type taste really livens up boring sandwiches and our all time favourite is broccoli, red cabbage and clover sprouted together, as they really seem to compliment each other.

*Disclaimer: This information is derived from the writings of doctors and research scientists and is not meant to replace the services of your physician, but offered as educational information.