Broccoli

Portion: 100g of pure goodness for 5-6 salads or smoothies

Taste: The broccoli leaf is crisp and crunchy with a sweet flavor and a subtle peppery finish.

General Nutrition: Broccoli is the most ‘famous’ and until recently, probably the most studied microgreen. This is because of its strong vitamin profile and its potential cancer fighting properties embedded in high concentrations of Glucosinolates and Phenolic bioactive compounds. A 100g serving contains 275% RDA of Vitamin K, 130% Vitamin E, 89% of Vitamin C, and 30% of Vitamin A. Their mineral content is not as rich with on average 10% RDA of iron, calcium, potassium, phosphorus and magnesium respectively. In addition, Broccoli microgreens contain 90% RDA of Lutein which is a carotenoid that helps to protect the eye from damage caused by harmful light which may reduce the risk of age-related macular degeneration.

Bioactive compounds: Broccoli is an excellent source of Glucosinolates and Phenolic compounds. "Sulforaphane, as the main breakdown products of Glucosinolates , has been widely studied in the field of medicine and it has been confirmed that it has impressive cancer chemoprevention, neuroprotective, anti-diabetes, and anti-inflammatory effects." - Bioactive compounds in cruciferous sprouts and microgreens and the effects of sulfur nutrition. Wenjing Zeng, Jing Yang, Yong He and Zhujun Zhu

"The potential health advantages of dietary polyphenols have been outlined in several studies, including antioxidant activity, neutralization of metal ions, prevention of cancer and cardiovascular diseases, management of diabetes and obesity, and anti-inflammatory effects." - Bioactive compounds in cruciferous sprouts and microgreens and the effects of sulfur nutrition. Wenjing Zeng, Jing Yang, Yong He and Zhujun Zhu