Broccoli is a natural source of glucoraphanin, the main precursor of sulforaphane. However, the amount of sulforaphane we actually obtain can vary enormously depending on the variety, maturity, preparation and myrosinase activity.
To reach certain amounts used in research, large portions of conventional broccoli may be needed, especially when conversion is limited.
Broccoli microgreens offer a much more glucoraphanin-concentrated alternative.
