Sprouts can be grown from edible seeds from grains, legumes, vegetables, herbs, and other plants. Sprouted seeds are generally easier to digest than the seeds themselves and in some cases are believed to have special health-promoting properties, such as higher mineral and vitamin content. For example, a Johns Hopkins University study found that broccoli sprouts contain higher levels of glucoraphanin, a cancer-fighting phytochemical. Sprouts can be eaten raw in salads or cooked.
In Season at the Market
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Product descriptions are generously shared and created by CUESA (Center for Urban Education about Sustainable Agriculture) in San Francisco. CUESA is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Visit CUESA at www.cuesa.org.