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Salanova® Lettuces
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Broccoli Sprouts
This product is organically grown.
Specialty Produce is certified to handle organics.
Our California registration number is: 37-1293 Organically grown.
Inventory, 8 ct : 2.02
This item was last sold on : 04/21/21
Grower
Broccoli sprouts are grown from reddish-brown broccoli seeds that sprout a thin white stem, often referred to as its tail. The stems can reach between 5-12 centimeters in height. The hull or brown outer shell of the seed continues to cling on the stems, although edible, are usually removed by soaking in water. Petite leaves ranging in color from pale yellow to bright green sits atop the stems. Broccoli sprouts offer a crunchy texture similar to that of alfalfa sprouts with a slightly peppery flavor, somewhat akin to radish.
Broccoli sprouts are available year-round.
Broccoli sprouts are the three to four day old shoots of the broccoli plant (Brassica oleracea) and a member of the cabbage family. Broccoli sprouts experienced a surge in popularity when in 1992 a discovery by Paul Talalay and his team at the Laboratory for Molecular Pharmacology at Johns Hopkins revealed the cancer preventative properties of a compound found in broccoli sprouts known as sulforaphane glucosinolate.
Broccoli sprouts contain upwards of 50 times the amount of the anti-carcinogen known as sulforaphane when compared with full grown broccoli. In addition to helping prevent certain cancers sulforaphane also aids in the production of stomach protective enzymes which can help prevent certain gastric issues such as ulcers.
Broccoli sprouts add a crisp refreshing crunch to fresh salads and sandwiches. Enhance omelets, stir-fries and soups. Combine with fresh herbs and add to soft cheeses, yogurt or butter to add texture and flavor to spreads and dips. Add to green drinks or smoothies for a nutritional boost. Their subtle radish like spice makes them a perfect substitute for watercress in recipes.
Broccoli has been around in both fully mature and sprout form for thousands of years but it was not until the early 1990’s that the sprouts came onto the culinary scene for both their taste and nutritional properties.
Restaurants currently purchasing this product as an ingredient for their menu.
| Sun Grown Organic | Homepage |
Description/Taste
Broccoli sprouts are grown from reddish-brown broccoli seeds that sprout a thin white stem, often referred to as its tail. The stems can reach between 5-12 centimeters in height. The hull or brown outer shell of the seed continues to cling on the stems, although edible, are usually removed by soaking in water. Petite leaves ranging in color from pale yellow to bright green sits atop the stems. Broccoli sprouts offer a crunchy texture similar to that of alfalfa sprouts with a slightly peppery flavor, somewhat akin to radish.
Seasons/Availability
Broccoli sprouts are available year-round.
Current Facts
Broccoli sprouts are the three to four day old shoots of the broccoli plant (Brassica oleracea) and a member of the cabbage family. Broccoli sprouts experienced a surge in popularity when in 1992 a discovery by Paul Talalay and his team at the Laboratory for Molecular Pharmacology at Johns Hopkins revealed the cancer preventative properties of a compound found in broccoli sprouts known as sulforaphane glucosinolate.
Nutritional Value
Broccoli sprouts contain upwards of 50 times the amount of the anti-carcinogen known as sulforaphane when compared with full grown broccoli. In addition to helping prevent certain cancers sulforaphane also aids in the production of stomach protective enzymes which can help prevent certain gastric issues such as ulcers.
Applications
Broccoli sprouts add a crisp refreshing crunch to fresh salads and sandwiches. Enhance omelets, stir-fries and soups. Combine with fresh herbs and add to soft cheeses, yogurt or butter to add texture and flavor to spreads and dips. Add to green drinks or smoothies for a nutritional boost. Their subtle radish like spice makes them a perfect substitute for watercress in recipes.
Geography/History
Broccoli has been around in both fully mature and sprout form for thousands of years but it was not until the early 1990’s that the sprouts came onto the culinary scene for both their taste and nutritional properties.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Shimbashi Izakaya | Del Mar CA | 858-523-0479 |
| La Clochette Du Coin-Pacific Beach | San Diego CA | 619-402-7911 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Michele Coulon Dessertier | San Diego CA | 858-456-5098 |
| Marriott Coronado | Coronado CA | 619-435-3000 x6335 |
| Lucky Bolt | San Diego CA | 662-832-3638 |
| Garden of Vegan | San Diego CA | 530-366-7102 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
