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What must be considered by the intake of suforaphan through cabbage and broccoli sprouts?

Freshly pressed juice made of oranges, broccoli and apples



Heat destroys sulforaphane substantially, so you should just slightly braise / steam / or fry the broccoli and consume it while still crisp. Sulforaphane is released from the plant cell into the cooking water, i.e. if broccoli is boiled, rather then discarding the cooking water, it should be used to prepare a sauce or soup. The effect of microwaves on the ingredients of broccoli is controversial. A very good source of sulforaphane may be broccoli seeds or broccoli sprouts, as these may contain, depending on variety and growing conditions, 10 to 100 times the sulforaphane progenitor glucoraphan.

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