BROCCOLI SPROUTS 50g-2kg SEEDS NON-GM untreated BROCOLI SPROUT sprouting EDIBLE

BROCCOLI Green Sprouting Seeds - Selection from 50g to 2kg

Maximum 10kg permitted to WA and 1kg to Tasmania per order

These healthy Broccoli sprouts contain a high percentage of sulforaphane , a compound proven to inhibit the development of cancer* .

* https://pubchem.ncbi.nlm.nih.gov/compound/Sulforaphane

Though not bitter these sprouts do possess "a little zing" that adds flavor to salads. Broccoli sprouts take approximately 3 to 4 days to sprout in a jar or around 7-10 days when grown as a microgreen.

These seeds have been E-coli and salmonella tested.

They are a great source of antioxidants and are powerfully anti-carcinogenic . A beautiful violet color, these sprouts look and taste great in salads, as a garnish, or on their own. Broccoli sprouts can be sprouted in any spouters or grown as a 7-10 day old microgreen.

Health benefits

Loaded with a substance called sulforaphane, helping the body to combat and prevent cancer .

An anti-inflammatory , broccoli sprouts have been of use in the treatment of asthma. Sulforaphane again the active ingredient, this time reducing the inflammation associated with asthma and other bronchal issues.

Sprouted broccoli has proven effective in the treatment of peptic ulcers.

A good source of dietary fiber, aiding in detoxification of the colon and digestive tract , and preventing constipation. High in the vitamins A, C, K and folate.

Rich in manganese, helping to combat free radicals .

Regulates cholesterol in the blood, promoting cardiovascular health and well being.

How to grow Broccoli Sprouts in jar

-        Place the seeds in the jar, cover the top with cheesecloth, and secure it with a rubber band. Fill the jar with enough cool water to cover the seeds, drain, and repeat a couple more times to thoroughly rinse the seeds. Refill the jar halfway with cool water, then let soak overnight (8 to 12 hours) at room temperature in a dark cabinet.

-        Drain the seeds and thoroughly rinse them, then drain them once more. Place the jar upside-down at an angle in the bowl to allow drainage and air circulation through the cheesecloth. Move the jar and bowl to a dark cabinet. Rinse and drain the seeds 2-3 times a day, making sure they never completely dry out. They will begin to sprout (sometimes as early as day 1-2) and should be ready to harvest in 3-7 days.

-        Once the sprouts have leaves that begin to uncurl, place the jar in a sunny spot for 1-2 days so that the leaves turn green.

-        Transfer the sprouts to a colander or salad spinner and thoroughly rinse them to remove any shells and seeds that didn't sprout. Drain and pat them dry (or let them air dry on your counter), then store them in a covered container in the fridge. Use the raw sprouts within 5-7 days on salads, sandwiches, as a topping on soup or pizza - the possibilities are endless.

NOTE: Reference for Cancer Prevention has been taken from https://pubchem.ncbi.nlm.nih.gov/compound/Sulforaphane

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