In many countries, broccoli is known as "a godsend medicine". Eating broccoli regularly can help prevent and aid in the treatment of cancer and many chronic diseases.
Of all cruciferous vegetables, the most frequently mentioned cancer-fighting super star is broccoli.
The most recognized feature of broccoli are its anti-cancer effects, especially in the prevention and treatment of gastric cancer and breast cancer.
Broccoli is a great food source of the natural cancer-fighting compound sulforaphane (SFN). Sulforaphane is a common antioxidant and the most potent anticancer plant active substance found in vegetables. Some experts believe that eating broccoli 3 to 4 times a week reduces cancer risk by 30% to 40%.
Of course, the anti-cancer effect of broccoli sprouts is much, much stronger.
The difference being sprouted broccoli sprouts have much higher levels of sulforaphane than mature broccoli florets.
The content of sulforaphane in 100 grams of broccoli sprouts is about 260 mg, while the content of sulforaphane in mature broccoli is only about 16 mg.
Sprouts may contain 10-100 times more glucoraphanin. Glucoraphanin is a precursor of sulforaphane, an isothiocyanate in cruciferous vegetables that is linked to a reduced risk of certain types of cancer. You cannot just think you can take a broccoli supplement and get the same benefits as consuming broccoli sprouts, think. Fresh is usually always better.
The bioavailability of sulforaphane was found to be “dramatically lower” in individuals supplementing instead of eating fresh sprouts. As is often the story in nutrition, whole foods will win every time over supplements. Broccoli sprouts are available in some supermarkets and grocery stores in countries such as Europe, the United States, and Japan. You can also make your own broccoli sprouts by reading Broccoli Sprouts Recipe.
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