This product is organically grown.
Specialty Produce is certified to handle organics.
Our California registration number is: 37-1293 Organically grown.
Inventory, 8 ct : 0.38
This item was last sold on : 05/15/22
Broccoli sprouts are tender shoots comprised of slender stems with tiny, oval leaves and delicate branching roots. Each sprout averages 5 to 12 centimeters in length and is primarily an elongated, white stem with a pliable, crisp, and succulent consistency. At the base of the stem are fine, white to ivory root hairs, and there may be a red-brown hull attached to the sprout that is a remnant of the tiny round seed. These shells are edible, but they are often washed off of the sprouts before consumption. At the top of each sprout are small leaves known as cotyledons, and the leaves range in color from pale yellow, yellow-green, to green. Broccoli sprouts emit a faint, vegetal to subtly bitter scent and have a crisp, aqueous, and refreshing consistency. The sprouts are entirely edible, mainly served fresh, and have a clean and mild, grassy flavor with earthy, peppery, and green nuances.
Broccoli sprouts are available year-round.
Broccoli sprouts, botanically classified as Brassica oleracea, are the first shoots to emerge from germinated broccoli seeds belonging to the Brassicaceae family. The sprouts are harvested approximately 3 to 5 days after germination and are favored for their crisp, crunchy texture and mild, peppery flavor. Broccoli sprouts have been utilized in various cuisines worldwide for thousands of years, but the sprouts did not achieve commercial popularity in the United States until the late 20th century. The sprouts are touted as a concentrated source of nutrients and are sold through health-centric grocers or grown in home kitchens as a textural enhancement. Broccoli sprouts are traditionally incorporated fresh into a wide variety of savory preparations.
Broccoli sprouts are an excellent source of vitamin C to strengthen the immune system, fiber to regulate the digestive tract, and zinc to protect the body against bacteria and viruses. The sprouts are also a source of minerals, including calcium, magnesium, and iron, and vitamin A to maintain healthy organ functioning. In addition to vitamins and minerals, when Broccoli sprouts are chewed, an enzyme known as myrosinase is activated and transforms the compound glucoraphanin into sulforaphane. The sulfur-rich compound sulforaphane acts like an antioxidant to guard the cells against free radical damage, reduces inflammation, and detoxes the body.
Broccoli sprouts have a crisp consistency well suited for fresh preparations. The sprouts can be piled over avocado toast, layered into sandwiches, wraps, and burgers, or added to salads for a refreshing crunch. Broccoli sprouts can also be sprinkled with lime juice and used as a bed of greens for roasted meats, used as a taco topping, or floated over hot or chilled soups. In addition to utilizing the sprouts as added texture, Broccoli sprouts can be mixed into dips such as hummus, pressed into soft cheeses with fresh herbs, or folded into butter or yogurt. They can also be blended into smoothies and green juices or used as a substitute for watercress in recipes. Beyond fresh preparations, Broccoli sprouts are sometimes added as a finishing element in cooked dishes such as curries, stir-fries, and omelets. Broccoli sprouts pair well with fruits such as pineapple, banana, strawberries, and raspberries, spinach, other leafy greens, meats such poultry, turkey, beef, and fish, tomatoes, potatoes, and spices such as ginger, turmeric, cumin, parsley, and cilantro. Whole, unwashed Broccoli sprouts will keep 5 to 7 days when stored in an open container with plenty of air circulation in the refrigerator. The sprouts can also be frozen with a bit of water in ice cube trays for smoothies.
Broccoli sprouts gained national recognition throughout the United States in the late 20th century when they were published in a medical study. Pharmacologist Paul Talalay partnered with research colleagues in the Johns Hopkins Laboratory for Molecular Pharmacology department and published a study in 1992 that recognized glucosinolates within cruciferous vegetables, specifically broccoli. These compounds are believed to have antioxidant-like properties and assist in creating enzymes that help to block the development of cancer cells. The medical study was quickly promoted through the media as a breakthrough in chemoprotection, and other medical journals, health care professionals, and magazines began touting the benefits of consuming broccoli and Broccoli sprouts. The sprouts became so popular during this time that a shortage occurred as demand exceeded supply, establishing Broccoli sprouts as a health-centric addition to everyday culinary dishes.
Broccoli was developed from an ancient, wild cabbage relative native to the Mediterranean region and Asia Minor. Thousands of years ago, the wild cabbage relative was selectively bred for generations to exhibit improved traits for human consumption, including flavor, size, and texture. Experts believe the Etruscans, a civilization known for their horticulture, first brought domesticated versions of broccoli from Turkey to Southern Italy sometime before the 1st century. Broccoli continued to be cultivated in Italy, developing Calabria broccoli, the compact heads we are familiar with today, and the plants were introduced to France in the 16th century. Broccoli was also brought to England and North America sometime in the 18th century, but the vegetable did not become widespread in the New World until the arrival of Italian immigrants in the 19th century. Broccoli sprouts have been grown and consumed for as long as the full-grown vegetable has been in existence. The sprouts acquired notoriety in the late 20th century as sprouts became promoted by chefs and health food leaders as a source of nutrients and added texture. Today Broccoli sprouts are grown worldwide through commercial companies, local farms, and in home kitchens, and the sprouts are found through grocers, farmer's markets, and distributors.
Restaurants currently purchasing this product as an ingredient for their menu.
|US Grant Hotel Grill||San Diego CA||619-232-3121|
|Michele Coulon Dessertier||San Diego CA||858-456-5098|
|Harvest Kitchen (Corp Lunch)||San Marcos CA||619-709-0938|
Recipes that include Broccoli Sprouts. One is easiest, three is harder.
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