Young broccoli sprouts contain 10-100 times more glucoraphanin than other cruciferous veggies, including mature broccoli.
Since sprouts are not usually heated there’s no risk of inactivating the myrosinase. Just make sure you chew them really well or blend them in a blender before consuming.
Tip: If you’re sprouting your own, three-day old sprouts have the highest levels of glucoraphanin. I usually harvest mine on day three or four. Also, radish sprouts contain lots of myrosinase, so mixing them with broccoli sprouts may increase the amount of sulforaphane that is activated.
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