We like calling broccoli sprouts “baby broc” because they’re exactly that – they’re tiny broccoli plants that have just sprung from the ground. At about three days old, these plants look more like bean sprouts with their delicate white stems and tiny round leaves. But don’t underestimate this baby. It’s packed with an incredible compound called sulforaphane, which might just be the answer to some of our major health woes.
Sulfora-what? Let’s back up a little bit. Sulforaphane – endearingly abbreviated as SFN – may sound kinda iffy (like cellophane), but it’s actually a naturally-occurring compound that’s been found to have amazing benefits to human health.
How amazing? Well, for starters, there’s plenty of recent scientific evidence showing that SFN fights cancer. In a nutshell, this compound inhibits carcinogenesis in our cells, and also activates a protein mechanism in our DNA called Nrf2, which is a natural antioxidant system.
It’s because of this antioxidant action that SFN is also linked to a host of other health benefits such as decreased risk of chronic diseases, improving respiratory function, protecting the brain, fighting osteoporosis, and minimizes the bacterial infection of H. pylori. Phew – that’s a long list!
The amazing sulforaphane is present in many cruciferous vegetables (of the family Brassicaceae) such as cabbage, cauliflower, kale, bok choy, and brussels sprouts. But guess which veggie has THE most amount of SFN? That’s right – broccoli sprouts. Research in the Journal of Agricultural and Food Chemistry even found that broccoli sprouts contain as much as 100 times more SFN-producing compounds than regular broccoli does!
Judit Banhegyi
Author