There is awesome nutritional power in sprouting seeds and one of the best examples is when you sprout broccoli seeds.
If you’ve read any of my recipes that include broccoli, you’ll be familiar with my technique to maximize the super powerful sulforaphane by cutting up the vegetable 45 or more minutes before you cook it so the enzyme myrosinase has sufficient time to produce the maximum amount of sulforaphane. But, if you sprout broccoli seeds, they produce anything between 10 and 100 times the amount of sulforaphane you get from a mature broccoli floret. That’s because they contain anywhere from 10 to 100 times as much glucoraphanin — the nutrient that becomes sulforaphane.