Broccoli sprouts are a good source of glucosinolates; natural plant compounds that may protect against cell damage. Now, a new human trial has studied in detail the potential health benefits of eating broccoli sprouts on a regular basis.
For four days, 23 adult participants ate 20g of broccoli sprouts daily before swapping to a diet containing no broccoli. The results showed that levels of inflammation were significantly reduced meaning that it reduced the stress on the immune system, thereby keeping it strong.
Dietitian, Priya Seetal recommends the following when eating broccoli:
Choose broccoli with floret clusters that are compact and not bruised. They should be uniformly colored, either dark green, sage or purple-green, depending upon variety, and with no yellowing.
They should not have any yellow flowers blossoming through, as this is a sign of over maturity.
The stalk and stems should be firm with no slimy spots appearing either there or on the florets. If leaves are attached, they should be vibrant in color and not wilted.
When storing broccoli in a plastic bag, removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for 10 days. Do not wash broccoli before storing because exposure to water encourages spoilage.
Partial heads of broccoli should be placed in a well-sealed container or plastic bag and refrigerated. Since the vitamin C content starts to quickly degrade once broccoli has been cut, it is best to use it within a couple of days.
Broccoli that has been blanched and then frozen can stay up to a year.
Leftover cooked broccoli should be placed in tightly covered container and stored in the refrigerator where it will keep for a few days.
Prepare broccoli by rinsing under cold running water, cut florets into quarters and steam for five minutes.