Broccoli sprouts

Broccoli sprouts are the small young seedlings that emerge from broccoli seeds before the plant fully grows. They are tender, crunchy, and have a delicately fresh and slightly spicy flavor, similar to mature broccoli but with a milder and more vegetal note.

These sprouts originate mainly in Asia and Europe, where they have been used for centuries both in cooking and in traditional medicine. Today, they have gained popularity worldwide for their nutritional value and versatility in the kitchen.

From a nutritional standpoint, broccoli sprouts are a concentrated source of antioxidants, vitamins A, C, and K, in addition to containing sulforaphane, a compound recognized for its anti-inflammatory properties and benefits for cardiovascular and cellular health. They are low in calories and rich in fiber, ideal for adding texture and nutrients to salads, sandwiches, smoothies, or as a garnish for main dishes.

Regarding synonyms in Spanish from Latin America, broccoli sprouts may also be known as retoños de brócoli or germinados de brócoli. However, the most common and recognized term in culinary recipes is simply broccoli sprouts.

Including broccoli sprouts in your preparations is an excellent way to add freshness, flavor, and an extra dose of nutrients, while maintaining simplicity and elegance in your recipes.