Broccoli sprouts belong to the Brassica family of vegetables that includes the cruciferous vegetables, such as broccoli, Brussels sprouts, cauliflower, cabbage and kale. They contain phytochemicals called isothiocyanates, like sulphorophanes, which may induce enzymes that reduce inflammation.
They're also rich in fiber, vitamins and minerals, while being low in calories.
Sulphorophanes are more concentrated in young plants, so broccoli sprouts contain larger amounts compared to mature broccoli plants; about 20 percent to 50 percent more sulphorophanes per ounce. You can add broccoli sprouts to your diet by sprinkling a handful of sprouts on top of a salad or stuff them into a wrap or sandwich. They have a slightly peppery flavor, similar to radishes.
You can also buy glucosinolate supplements (glucosinolate is a type of sulphorphane), but getting them from your diet is much better. The cruciferous vegetables contain many other nutrients and phytochemicals, and it isn't completely clear how well the glucosinolates work in isolation.
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