Broccoli

Broccoli microgreens are truly a superfood. Found in hundreds of research studies, broccoli, especially in the microgreen form, is loaded with compounds that are believed to have protective effects against cancer.

Observational studies suggest that consumption of cruciferous vegetables, including broccoli, is linked to reduced risk of many cancers. This includes lung, colorectal, breast, prostate, pancreatic and gastric cancer.

The factor that sets cruciferous vegetables apart from other vegetables, is a unique family of plant compounds called isothiocyanates.

Isothiocyanates have been shown to affect liver enzymes, reduce oxidative stress, decrease inflammation, stimulate the immune system and decrease the development and growth of cancer.

The main isothiocyanate in broccoli is sulforaphane, which acts against formation of cancer at the molecular level, such as by reducing oxidative stress.

Sulforaphane is found in 20-100 times higher amounts in young broccoli sprouts than in full-grown broccoli heads! So eat your broccoli microgreens! See my recipe at the market!