Broccoli microgreens contain glucoraphanin , a natural precursor of sulforaphane – a secondary plant compound that has been studied for its cell-protecting properties .
There is no official consumption recommendation, but studies show that even a good handful (approx. 20–30 g) several times a week can wonderfully supply the body with valuable plant substances.
👉 Tip: Eat broccoli microgreens raw , e.g. as a topping on salad, bread or bowls – this keeps the natural myrosinase active, which releases sulforaphane.
