Sale
PhytoBalance

Broccoli Sprouts

Harvested at just 4-5 days old at their peak concentration of sulfurophane1 they are as fresh as possible and make a great addition to your daily diet. There's also a great source of Vitamins A & C concentrated into each tiny sprout! Tiny but mighty these broccoli plants are full of crunch with a tasty peppery much and contain a whole bunch of healthy nutrients!

Net weight per quantity ordered: 70g

  • £3.49

ABOUT

These are one of our personal favourites; our premium broccoli sprouts grown from organic seeds! These sprouts contain many of the known benefits of broccoli but at super concentrated levels; it is estimated that just 100g of broccoli sprouts is equivalent to eating 5kg of normal broccoli1. One of their standout benefits is their massive levels of Sulforaphane. The key phytonutrients within broccoli sprouts are glucoraphanin and myrosinase. When the 2 are mixed together, as occurs during chewing and digestion, the myrosinase hydrolyses the glucoraphanin to form the powerful compound sulfurophane. This natural compound is responsible for the widely publicised health benefits of broccoli and in studies has been reported (amongst other things) to reduce cancer burden2, improve memory3 and decrease obesity4.

Harvested at just 4-5 days old at their peak concentration of phytonutrient sulfurophane, they are as fresh as possible and make a great addition to your daily diet. They contain a great source of Vitamins A & C - all concentrated into each tiny sprout.

Studies have shown sulforophane concentration in broccoli sprouts to be approximately 10 times higher than that of mature broccoli1. A wide ranging review showed strong evidence that a range of broccoli sprout or sulforaphane doses activated the NRF-2 pathway; one of the bodies strongest defences against oxidative damage5.

Tiny but mighty these broccoli plants are full of crunch with a tasty peppery much and contain a whole bunch of healthy nutrients!

VITAMIN A

Vitamin A supports a wide-range of important body functions: it contributes to normal iron metabolism, the maintenance of normal mucous membranes, the maintenance of normal skin, the maintenance of normal vision and the normal functioning of the immune system. Vitamin A has a role in the process of cell specialisation.

VITAMIN C

Vitamin C is an essential nutrient and contributes to many varied & important functions. including normal collagen formation for the normal function of blood vessels, bones, cartilage, gums, skin & teeth. Vitamin C contributes to normal energy-yielding metabolism, normal functioning of the nervous system, and normal psychological function. Vitamin C contributes to the protection of cells from oxidative stress, helps to reduce tiredness & fatigue, and increases iron absorption. Vitamin C also helps to maintain the normal function of the immune system during and after intense physical exercise,

HOW TO PREPARE

Rinse thoroughly with clean water prior to eating. They can be used to make a tasty sandwich, as a garnish for a larger meal, added into salad, blended into a smoothie or simply eaten by themselves perhaps with a dash of salt and drizzle of olive oil.

HOW TO STORE

Please store your sprouts in the fridge, where they will last for up to a week. You can also freeze them to ensure they last for longer. Although freezing breaks the plant cell walls so they won’t look the same or have their awesome crunch., as a plus, freezing has been shown to enhance sulfurophane content6.


Nutritional Information


STUDY REFERENCES

1 Nakagawa, K., Umeda, T., Higuchi, O., Tsuzuki, T., Suzuki, T. and Miyazawa, T., 2006. Evaporative light-scattering analysis of sulforaphane in broccoli samples: quality of broccoli products regarding sulforaphane contents. Journal of agricultural and food chemistry, 54(7), pp.2479-2483.

2 Ho, E., Clarke, J.D. and Dashwood, R.H., 2009. Dietary Sulforaphane, a histone deacetylase inhibitor for cancer prevention. The Journal of nutrition, 139(12), pp.2393-2396.

3 Wang, G., Fang, H., Zhen, Y., Xu, G., Tian, J., Zhang, Y., Zhang, D., Zhang, G., Xu, J., Zhang, Z. and Qiu, M., 2016. Sulforaphane prevents neuronal apoptosis and memory impairment in diabetic rats. Cellular Physiology and Biochemistry, 39(3), pp.901-907.

4 Shawky, N.M., Pichavaram, P., Shehatou, G.S., Suddek, G.M., Gameil, N.M., Jun, J.Y. and Segar, L., 2016. Sulforaphane improves the dysregulated metabolic profile and inhibits leptin-induced VSMC proliferation: implications toward suppression of neointima formation after arterial injury in western diet-fed obese mice. The Journal of nutritional biochemistry, 32, pp.73-84.

5 Tian, M., Xu, X., Hu, H., Liu, Y. and Pan, S., 2017. Optimisation of enzymatic production of Sulforaphane in broccoli sprouts and their total antioxidant activity at different growth and storage days. Journal of food science and technology, 54(1), pp.209-218.

6 Guo, L., Yang, R., Wang, Z. and Gu, Z., 2015. Effect of freezing methods on Sulforaphane formation in broccoli sprouts. RSC Advances, 5(41), pp.32290-32297.