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. Author manuscript; available in PMC: 2014 Dec 1.
Published in final edited form as: Mol Nutr Food Res. 2013 Aug 9;57(12):10.1002/mnfr.201300210. doi: 10.1002/mnfr.201300210

Table 1.

Glucoraphanin and SF content in three broccoli sprout preparations. Data are presented as mean ± SD (n = 3).

Broccoli sprout preparations Glucoraphanin (mg/g dry wt.) SF (mg/g dry wt.)
Steamed + myrosinase (SM) 0.09 ± 0.01 4.25 ± 0.15
Steamed (ST) 22.74 ± 1.33 0.92 ± 0.05
Fresh (FR) 1.94 ± 0.10 0.39 ± 0.04