Broccoli, a member of the mustard family, was accepted early on in the United States as a vegetable with cancer-preventing benefits. More recently, broccoli sprouts, with even greater cancer-preventing benefits than mature broccoli, have been receiving a lot of attention. In this article, we will examine broccoli and its relative, the cauliflower, to find out more about these vegetables and the beneficial substances they contain.

(Continued from last month)

Broccoli Sprouts Contain 30 Times More Sulforaphane

In the 1990s, Dr. Paul Talalay at Johns Hopkins University discovered that broccoli sprouts contain 30 to 50 times more sulforaphane than mature broccoli. This finding, later confirmed by subsequent research worldwide, drew a great deal of attention to sprout vegetables. Soon, broccoli sprouts began appearing with soybean sprouts in markets.

As sprout vegetables grow, they demand a great deal of nutriment and become rich in vitamins and other nutrients. Research has shown that vitamin B2 levels increase an average of 65 percent and vitamin E about 116 percent during the sprout stage.

Making the Most of Broccoli and Cauliflower

Microwave to Reduce Vitamin Loss

Slice the stems and break the head into smaller florets, then boil or sauté. Be sure to eat the stem portions, as they have greater nutritional value than the florets.

Boiled broccoli and cauliflower are good in salads. An alternative cooking method that minimizes vitamin C loss is microwaving. Slice the stems and break apart the head into florets, place the florets in a bowl, sprinkle with salt and a little water and microwave for four minutes.

Broccoli and cauliflower lose less vitamin C by microwaving, compared to other vegetables.

(The information provided should not be construed as medical advice or instruction. Consult your physician before attempting any new program. Readers who fail to consult appropriate health authorities assume the risk of developing serious medical conditions.)


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