Broccoli sprouts contain a substance referred to as glucoraphanin, a precursor to the natural antioxidant detoxifying isothiocyanate called sulforaphane (SGS), which is activated upon chewing. They are a nutritious and nutty tasting sprout variety first used in the 1970's, along with other raw sprouts, like alfalfa and wheatgrass. Although incorporated as a dietary food source among health conscious communities around the world, it wasn't until the early 90's that the sprouts became popular amid a more mainstream audience with scientific studies on the sprouts making news headlines. Learn more about their nutrional benefits and how to grow broccoli sprouts from...
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