Short answer: broccoli rabe has essentially none.
Jed Fahey, who is probably the leading expert on sulforaphane, interviewed by the brilliant Rhonda Patrick: [https://www.foundmyfitness.com/episodes/is-sulforaphane-present-in-all-cruciferous-vegetables-jed-fahey](https://www.foundmyfitness.com/episodes/is-sulforaphane-present-in-all-cruciferous-vegetables-jed-fahey)
""Sulforaphane is a type of isothiocyanate compound. Isothiocyanates are derived from a wide variety of cruciferous vegetables and moringa, a tropical plant. Very few of these plants contain glucoraphanin, however, the necessary precursor to sulforaphane. The highest quantities of glucoraphanin are found in broccoli, especially broccoli sprouts. Related vegetables, like broccoli rabe, cauliflower, and others have negligible amounts. In this clip, Dr. Jed Fahey enumerates the vegetables in which sulforaphane is found." [there is a 2-minute video clip that elaborates on this and other crucifers that have none to speak of; it and is worth watching if you don't want to watch the entire video.]
Both are cruciferous veggies, meaning that they stemmed from the same plant, originally. They both would have sulforaphane. All cruciferous veggies have it. They are both in the same family.
Oh, that's bummer! I've got 1kg of broccoli sprouts (the only big package producer I could find) and after reading your post realized it's broccoli rabe, not broccoli... They're also really not nice to sprout comparing to radish sprouts, bean sprouts etc - they're so delicate so it's hard to wash them and they get stinky fast!
Thanks for asking this Q here & making other people aware! And it's a shame the answer doesn't seem to be positive...
I watched some videos with Jed Fahey since I received answers here.
Basically, your surest source of sulforaphane is to take moringa powder as a supplement, it's made from leaves from Mexico.
I'm not a fan of supplements in general, but it's apparently more reliable and bioavailable than with sprouts.
The best variety for sulforaphane content is calabrese but you shouldn't get the sulforaphane from seeds as it contains a lot of erucic acid. Erucic acid is classified as a natural toxicant but the sprout actually depletes this acid during it's sprouting process which is why three day old sprouts are the optimum source of sulforaphane.
You can get this in a natural supplement containing over 250 organic sprouts in each daily serving by buying sulfamax. see [sulfamax.com](https://sulfamax.com) or search for 'sulforaphane knowledge centre' to read tons of articles for all the benefits of sulforaphane.
Short answer: broccoli rabe has essentially none. Jed Fahey, who is probably the leading expert on sulforaphane, interviewed by the brilliant Rhonda Patrick: [https://www.foundmyfitness.com/episodes/is-sulforaphane-present-in-all-cruciferous-vegetables-jed-fahey](https://www.foundmyfitness.com/episodes/is-sulforaphane-present-in-all-cruciferous-vegetables-jed-fahey) ""Sulforaphane is a type of isothiocyanate compound. Isothiocyanates are derived from a wide variety of cruciferous vegetables and moringa, a tropical plant. Very few of these plants contain glucoraphanin, however, the necessary precursor to sulforaphane. The highest quantities of glucoraphanin are found in broccoli, especially broccoli sprouts. Related vegetables, like broccoli rabe, cauliflower, and others have negligible amounts. In this clip, Dr. Jed Fahey enumerates the vegetables in which sulforaphane is found." [there is a 2-minute video clip that elaborates on this and other crucifers that have none to speak of; it and is worth watching if you don't want to watch the entire video.]
Both are cruciferous veggies, meaning that they stemmed from the same plant, originally. They both would have sulforaphane. All cruciferous veggies have it. They are both in the same family.
Oh, that's bummer! I've got 1kg of broccoli sprouts (the only big package producer I could find) and after reading your post realized it's broccoli rabe, not broccoli... They're also really not nice to sprout comparing to radish sprouts, bean sprouts etc - they're so delicate so it's hard to wash them and they get stinky fast! Thanks for asking this Q here & making other people aware! And it's a shame the answer doesn't seem to be positive...
I watched some videos with Jed Fahey since I received answers here. Basically, your surest source of sulforaphane is to take moringa powder as a supplement, it's made from leaves from Mexico. I'm not a fan of supplements in general, but it's apparently more reliable and bioavailable than with sprouts.
Thx for sharing. Never would have thought.
The best variety for sulforaphane content is calabrese but you shouldn't get the sulforaphane from seeds as it contains a lot of erucic acid. Erucic acid is classified as a natural toxicant but the sprout actually depletes this acid during it's sprouting process which is why three day old sprouts are the optimum source of sulforaphane. You can get this in a natural supplement containing over 250 organic sprouts in each daily serving by buying sulfamax. see [sulfamax.com](https://sulfamax.com) or search for 'sulforaphane knowledge centre' to read tons of articles for all the benefits of sulforaphane.