Broccoli 100g

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Broccoli 100g


Broccoli sprouting seeds FRESH SPROUTSBROCCOLI SEEDSBroccoli sprouts 3 days FRESH SPROUTS BROCCOLI 3 DAYSBroccoli sprouts 6 days FRESH SPROUTSBROCCOLI 6 DAYS



Sprouting your own seeds is a fantastic way to give you direct and quick access to a myriad of nutritional benefitsFresh broccoli sprouts are far more potent than whole broccoli - for example three-day-old broccoli sprouts contain anywhere from 10-100 times the amount of chemoprotective compounds found in mature broccoli. This is because during sprouting minerals, such as calcium and magnesium, bind to protein, making them more bioavailable. The content of vitamins and essential fatty acids also increase during the sprouting process making them a great choice for a healthy lifestyle.

Broccoli Sprouts contain vitamins A, B, C, E and K and are rich in calcium, Iron, magnesium, phosphorus, potassium, zinc, carotene, chlorophyll, antioxidants - all full of goodness and great additions to any diet.

If you have a fussy child, sprouting seeds can be a fantastic way of encouraging them to get interested in, first of all growing and secondly eating these nutrient packed beauties. 

These seeds can also be sown as a microgreen if you prefer a leaf to a sprout - instead of placing them directly into a sprouter, put them in some compost and cover with a light layer of compost and keep moist until they begin to sprout and then eat and use them as required.


  • Rinse and soak the Broccoli seeds in clean water for 5-6 hours.
  • Drain and rinse the seeds and put in your sprouting tray or jar.
  • Rinse the seeds daily.
  • The sprouts should be ready for consumption within five days.
  • Brassicas have microscopic roots . They are called root hairs and are most visible just before rinsing when the sprouts are at their driest. When you rinse, the root hairs will collapse back against the main root - becoming invisible to you. These root hairs can look like mold - but they are not.
  • Broccoli can also be sown as a microgreen.


  • Sprinkle the Broccoli seeds over a tray of compost and press down gently.
  • Cover with a fine layer of compost.
  • It is advisable to use a micro biologically tested compost such as comoste to ensure there is no pathogens present.
  • Keep the compost moist – be careful not to over water though!
  • Should be ready in about 10-15 days.


Broccoli sprouts are eaten raw, but the taste is more pronounced than the broccoli taste you know from raw broccoli. The taste is similar to lightly cooked, crisp broccoli heads.

Broccoli sprouts form root hairs from day 2 of the cultivation. Root hairs look like mold but hare just tiny hairs that form on the white main root. These tiny roots are visible on the little sprouts after 2 days of cultivation. These roots are completely natural and part of the broccoli plant nature.

If you look closely at the sprouts, you can see that the roots only sit on the lower part (the root) of the sprouts.

You can eat the whole broccoli sprouts including the roots. You may want to cut the roots off when you harvest the sprouts, if you want a more aesthetic looking dish. You can then use the roots in your smoothie or blend them in hummus.


A, B1, B2, B3, B5, B9, C, K

Potassium, Iron, Calcium,
Magnesium, Zinc, Phosphorus

Glucosinolates (GLS) and Isothiocyanates (ITC)

2% – measured in relation to sprouts consisting of 75% water.


Broccoli seeds are round and quite small. If you use quality seeds, the seeds are just large enough not to fall out through the holes in your sprouter after they have been soaked.

Broccoli sprouts are always cultivated, till they unfold their first small leaves. Fully grown they are about 10 cm high ex roots. The roots are 5-6 cm long. If you find that the little plant is yellow in the leaves, you can put the sprouter at a slightly lighter spot. After a day or so the leaves will have a fine green color and be filled with natural chlorophyll.

Cert. Org. IE-ORG-03