Broccoli

Ellie Holder | Published 19 May 2026

Brassica oleracea var. italica

Nutrition:

Broccoli is a nutrient-dense cruciferous vegetable that provides fibre, vitamin C, vitamin K, folate and a range of plant compounds. It is naturally low in calories and contains small amounts of protein, carbohydrates and minerals.

It is particularly known as a source of vitamin K, which contributes to normal blood clotting, and vitamin C, which contributes to normal immune system function and the protection of cells from oxidative stress. The NHS lists broccoli as a good source of vitamin K, alongside other green vegetables.

Broccoli also contains glucosinolates, including glucoraphanin. When broccoli is chopped or chewed, glucoraphanin can come into contact with myrosinase, leading to the formation of sulforaphane, a bioactive isothiocyanate that has been widely studied for its role in cellular defence pathways.

Health Benefits:

Broccoli is widely valued for its contribution to a balanced, plant-rich diet. Its fibre content can support digestive regularity, while its vitamin and mineral profile makes it a useful addition to meals focused on everyday nutritional intake.

One of broccoli’s most researched areas is its glucosinolate content. Glucoraphanin is the precursor to sulforaphane, and the conversion is supported by myrosinase. Sulforaphane has been studied for its ability to activate cellular protective mechanisms, including pathways involved in antioxidant response and detoxification enzyme activity.

Broccoli’s vitamin C content may also support normal collagen formation, immune function and antioxidant protection. Its vitamin K content contributes to normal blood clotting and the maintenance of normal bones. Individuals taking anticoagulant medication, such as warfarin, should keep vitamin K intake consistent and seek professional advice before making major dietary changes.

Typical Uses:

Broccoli is commonly eaten steamed, lightly boiled, stir-fried, roasted, blended into soups or added to salads, grain bowls and vegetable mixes. It is also used in powders, greens blends and functional food formulations.

For sulforaphane-focused preparation, broccoli is often chopped and allowed to sit briefly before cooking, giving glucoraphanin and myrosinase time to interact. Light steaming is generally considered preferable to prolonged boiling when the aim is to retain more heat-sensitive nutrients and enzyme activity.

Broccoli sprouts are also used as a concentrated source of glucoraphanin.

For those looking for a convenient way to include broccoli’s key bioactive compounds in their routine, a serving of our Myrosinase Activated Broccoli supplement provides 40mg glucoraphanin, 16mg myrosinase and 8mg sulforaphane, designed to support the natural conversion process associated with broccoli’s most researched compounds.