Try our Broccoli Poppers with Added Probiotics!

Your new favorite snack is here, and – believe it or not – it’s broccoli! Brad’s Broccoli Poppers with Added Probiotics taste so good, you’ll keep on coming back for more.

Broccoli is a powerhouse full of vitamins and nutrients, such as Vitamins A and C, and furthermore, eating a lot of cruciferous vegetables, like broccoli, has been associated with a lower risk of cancer.1 Broccoli also contains lots of antioxidants, including one called lutein, which is great for eye health!2 Try some of our Broccoli Poppers, and you’ll see just how good they are for you!

We decided to make a broccoli-based snack because it tastes great, it’s good for you, and it gains a satisfying crunch after it’s been air-crisped, but broccoli isn’t the only thing that makes our Broccoli Poppers so great! We use other nutrient-dense produce, nuts, and seeds to give Broccoli Poppers their irresistible flavor. Some of our other ingredients include lemons, another great source of Vitamin C, and garlic, which boosts the immune system. All of our ingredients are organic and non-GMO, and we never use any artificial colors or flavors!

Here at Brad’s Plant Based Foods, we believe that the snacks you eat should help you to do what you love. That’s why we added shielded probiotics to our Broccoli Poppers. Now, not only are you getting the benefits of a raw, all-natural snack, you’re also getting a digestive and immune boost from the probiotics! We chose to add shielded probiotics because they have been proven to be more effective at providing health benefits than other probiotics, and we wanted to make our snacks the healthiest they could be.

So try our Brad’s Broccoli Poppers with Added Probiotics today! You’ll love the taste, and your body will thank you.

 

2Szalay, Jessie. “Broccoli: Health Benefits, Risks & Nutrition Facts.” Live Science. Purch, 1 Oct. 2014. Web. 14 Oct. 2016.

1Ware, Megan, RDN. “Broccoli: Health Benefits, Nutrtional Information.” MNT. Medical News Today, 7 Mar. 2016. Web. 14 Oct. 2016.