Broccoli sprouts

Broccoli sprouts, the tender sprouted seedlings of the edible green plant, Brassica oleracea. Broccoli is a member of the cabbage family (Brassicaceae, also called Cruciferae). Members of this family, particularly broccoli and cauliflower, are well recognized for their health benefits. Extensive attention has thus been devoted to a unique component of cruciferous vegetables, the glucosinolates. Glucosinolates are biologically inactive, sulfur-containing compounds that can be broken down in the human gastrointestinal tract. Isothiocyanates, including sulforaphane, are the biologically active metabolites of glucosinolates that can then be absorbed through the intestine 1. Compared with other cruciferous vegetables, broccoli has a high glucosinolate content, and broccoli sprouts are particularly rich, having about ten times the content found in the mature floret of the plant2.

This ingredient can be found in the following products in United States:


  1. Lund E. Non-nutritive bioactive constituents of plants: dietary sources and health benefits of glucosinolates. Int J Vitam.Nutr Res 2003;73:135-43.
  2. Nakagawa K, Umeda T, Higuchi O, Tsuzuki T, Suzuki T, Miyazawa T. Evaporative light-scattering analysis of sulforaphane in broccoli samples: Quality of broccoli products regarding sulforaphane contents. J Agric Food Chem. 2006;54:2479-83.