The Science · Preparation
Mustard / myrosinase addition Adding powdered mustard seed, a myrosinase source, to cooked broccoli or glucoraphanin-rich preparations.
What changes Supplies active enzyme after the original enzyme has been lost to heat.
Compounds affected EMG crops connected to this Human research
Human randomized trial Bioavailability
Adding 1 g of powdered brown mustard to 200 g of cooked broccoli made sulforaphane more than four times as bioavailable as cooked broccoli alone.
Population Adults
Participants 12
Amount studied 200 g cooked broccoli + 1 g brown mustard powder
Form Cooked mature broccoli
Measured Sulforaphane bioavailability Keep in mind: Small study. Measured absorption, not a health outcome. Mature broccoli, not sprouts or microgreens.
Okunade O et al. · Molecular Nutrition & Food Research , 2018 · View study
Laboratory & mechanistic research Lab, cell and animal findings explain how something behaves; they do not show the same result in people.
Lab analysis
Boiling broccoli stopped sulforaphane formation; adding powdered mustard seed afterward restarted it.
Form Cooked mature broccoli Keep in mind: Lab measurement on cooked mature broccoli, not sprouts or microgreens.
Ghawi SK, Methven L, Niranjan K · Food Chemistry , 2013 · View study
Keep in mind Small studies measuring absorption, not health outcomes; tested on cooked mature broccoli or extracts, not fresh sprouts.
Sources: peer-reviewed research and NIH/USDA reference data, labeled by study type. EMG foods are not intended to diagnose, treat, cure or prevent any disease.