What is the Best Source of Sulforaphane?
This is a very good question as there are several choices to make!
Here we guide you through the choices:
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Broccoli vs other Cruciferous Vegetables?
There are over 120 different glucosinolates (the compounds responsible for the smell in cruciferous vegetables)
Glucoraphanin (the pre-cursor to sulforaphane) is the main glucosinolate in broccoli.
Broccoli is the richest source of glucoraphanin of all cruciferous vegetables.
Raw or Cooked?
Is it better to get sulforaphane from raw or cooked broccoli?
Since heating broccoli destroys the enzymes, cooked broccoli cannot provide any sulforaphane since the myrosinase has been destroyed and cannot convert the glucoraphanin into sulforaphane.
Raw broccoli is a much better source of sulforaphane than cooked.
Broccoli Sprouts vs Mature Broccoli?
Is it better to eat raw broccoli sprouts or the raw mature broccoli?
Broccoli sprouts contain 100 times as much glucoraphanin compared with the mature plant.
Broccoli sprouts are 100 times better at providing sulforaphane than the mature broccoli.
Juicing vs Chewing?
Is it better to chew or juice broccoli sprouts?
Juicing broccoli sprouts breaks down all the cells, releasing the maximum amount of glucoraphanin. In contrast, we rarely chew our foods to liquid.
Juicing broccoli sprouts is the most effective way of producing sulforaphane.
HPP vs Warming?
Is it better to warm broccoli sprouts or treat with HPP-pressure?
Warming broccoli sprouts gently to 60 degrees C increases the availability of sulforaphane by 69%
Treating broccoli sprouts with HPP increases the availability of sulforaphane by huge 85%.