Sulforaphane is a compound that has been found to have several health benefits, including powerful anti-cancer properties. All of the foods that contain sulforaphane are cruciferous vegetables, members of the Brassicaceae family, which means that they are goitrogenic. This means that they may worsen hypothyroidism symptoms in people prone to that disorder. If your thyroid is healthy you should not be concerned about consuming cruciferous vegetables as long as you are not eating massive amounts.
Here are 10 foods that contain sulforaphane.
Broccoli Sprouts
Broccoli sprouts, the immature seedlings of the broccoli plant, contain more sulforaphane than any other vegetables, inluding full grown broccoli. Research has found that they contain anywhere from 10 to 100 times more of the compound than broccoli. Cooking vegetables containing sulforaphane reduces the amount of sulforaphane they contain, which is another reason why broccoli sprouts are a great way to get it - they are usually eaten raw, while many of the other foods on this list are eaten cooked and often boiled, which is the worst way to cook vegetables if you want to preserve nutrients.
Broccoli sprouts, the immature seedlings of the broccoli plant, contain more sulforaphane than any other vegetables, inluding full grown broccoli. Research has found that they contain anywhere from 10 to 100 times more of the compound than broccoli. Cooking vegetables containing sulforaphane reduces the amount of sulforaphane they contain, which is another reason why broccoli sprouts are a great way to get it - they are usually eaten raw, while many of the other foods on this list are eaten cooked and often boiled, which is the worst way to cook vegetables if you want to preserve nutrients.
Broccoli
Broccoli isn't as high in sulforaphane as its sprouts, but it's still one of the top on the list. Eat it raw or lightly steamed for maximum benefit. Boiling it negates most of the nutrition.
Broccoli isn't as high in sulforaphane as its sprouts, but it's still one of the top on the list. Eat it raw or lightly steamed for maximum benefit. Boiling it negates most of the nutrition.
Cauliflower
Cauliflower is often thought of as broccoli's bland, white brother. However, it is high in nutrients, including sulforaphane, and it doesn't have to be boring if you are creative. It is also a versatile vegetable that is often used by raw foodists and low carbers as a food subsitute. It makes a good faux rice that is delicious raw or cooked.
Cauliflower is often thought of as broccoli's bland, white brother. However, it is high in nutrients, including sulforaphane, and it doesn't have to be boring if you are creative. It is also a versatile vegetable that is often used by raw foodists and low carbers as a food subsitute. It makes a good faux rice that is delicious raw or cooked.
Brussels Sprouts
Brussels sprouts are a great source of sulforaphane. However, most people eat them cooked and, as mentioned above, this reduces the level of sulforaphane they contain. Instead of boiling them as many people do, lightly steam them or saute them in order to retain the most benefits.
Brussels sprouts are a great source of sulforaphane. However, most people eat them cooked and, as mentioned above, this reduces the level of sulforaphane they contain. Instead of boiling them as many people do, lightly steam them or saute them in order to retain the most benefits.
Savoy CabbageSavoy cabbage contains high levels of sulforaphane. As with everything else on this list, the less you cook it, the better. Unlike other types of cabbage, Savoy doesn't have the sulfur smell that so many people find unpleasant about cooked cabbage.
Red Cabbage
Red cabbage contains lower levels of sulphoraphane than Savoy cabbage, but has almost as much. Red cabbage is great raw in salads and coleslaw, but can also be lightly cooked in stir fries and other recipes.
Red cabbage contains lower levels of sulphoraphane than Savoy cabbage, but has almost as much. Red cabbage is great raw in salads and coleslaw, but can also be lightly cooked in stir fries and other recipes.
Kohlrabi
Kohlrabi, another type of cabbage, is also a great source. It tastes great raw and is a great addition to raw vegetable platters with dips.
Kohlrabi, another type of cabbage, is also a great source. It tastes great raw and is a great addition to raw vegetable platters with dips.
Kale
Kale is one of the healthiest vegetables you can eat, and one reason is its sulforaphane content. Try adding raw kale to green smoothies, lightly saute it, or steam it.
Kale is one of the healthiest vegetables you can eat, and one reason is its sulforaphane content. Try adding raw kale to green smoothies, lightly saute it, or steam it.
Collard Greens
Collards are also a good source of sulforaphane. Add raw collards to a green smoothie along with a banana and some kale or use a raw collard leaf as a sandwich or burrito wrap.
Collards are also a good source of sulforaphane. Add raw collards to a green smoothie along with a banana and some kale or use a raw collard leaf as a sandwich or burrito wrap.
Horseradish
Many people don't realize that horseradish is a Brassicaceae like the vegetables listed above and contains sulforaphane just like they do. Add a bit of horseradish to your recipes and you'll get a taste boost along with a health boost.
The University of Illinois team studied the blood levels of the male participants in the study. The participants were divided into three groups. The first group were fed with meals containing broccoli alone. The second group consumed broccoli sprouts only. And the third group was served both. Out of the three groups, it was the third group of male participants who proved to have nearly 50 percent more sulforaphane in their system based on their blood tests.
This is certainly good news. It serves as another reminder to pay attention to eating your share of greens.
www.naturalnews.com
Many people don't realize that horseradish is a Brassicaceae like the vegetables listed above and contains sulforaphane just like they do. Add a bit of horseradish to your recipes and you'll get a taste boost along with a health boost.
Johns Hopkins introduces the anti-cancer benefits of sprouts
It was the Johns Hopkins research team who first explored this vegetable's fighting compounds. And the team was able to zero in on the phytochemical sulforaphane content of broccoli that makes it effective against cancer. With continuous study, the team also found out that the sprouts possess more amounts of antioxidants and provide greater protection against cancer. This has encouraged sprout growers everywhere.University of Illinois study says broccoli combo is a double threat against cancer
A recent study from the University of Illinois proves; however, that eating broccoli or the sprouts alone may give much nutrition. But in an effort to boost the anti-cancer effects of the vegetable, both the mature broccoli and the spouts have to be consumed. One of the researchers and professor of nutrition at University of Illinois, Elizabeth Jeffrey explains, to be able to maximize the benefits of broccoli's anti-cancer component, sulforaphane, the enzyme myrosinase is required. This is because the enzyme obtained from the sprouts increase the absorption of sulforaphane in the body. Hence, as the study concludes, eating broccoli in both forms can double the cancer preventive effects of this green.The University of Illinois team studied the blood levels of the male participants in the study. The participants were divided into three groups. The first group were fed with meals containing broccoli alone. The second group consumed broccoli sprouts only. And the third group was served both. Out of the three groups, it was the third group of male participants who proved to have nearly 50 percent more sulforaphane in their system based on their blood tests.
This is certainly good news. It serves as another reminder to pay attention to eating your share of greens.
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