Broccoli is healthy, but baby broccoli sprouts may be even healthier and have between 10 to 100 times more cancer-fighting compounds than the more mature florets. There’s just one catch: cooking these veggies can completely deplete these powerful compounds. Luckily a team of researchers has figured out a way to cook the sprouts while still conserving the majority of their health benefits.
Raw broccoli sprouts contain high amounts of a powerful compound called glucosinolates. These compounds and their metabolites—what they become when broken down—may contribute to various aspect of human health and disease prevention, including fighting both cancer and inflammation.
A new study published in the Journal of Agricultural and Food Chemistry revealed that cooking broccoli sprouts with high pressure can help to preserve up to 85 percent of the glucosinolates found in the veggies—something boiling and microwaving can’t quite do. The new findings mean that high-pressure processed broccoli sprouts could soon be added to the ever-changing list of popular health foods.
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