Broccoli microgreens are the young, immature seedlings of the broccoli plant, harvested just 7-14 days after germination, when the first set of true leaves (called cotyledons) have developed. They are not tiny heads of broccoli, but rather tender, edible greens.

Key Characteristics:

• Flavor: Mild, fresh, and slightly peppery or tangy, with a distinct "cruciferous" taste similar to mature broccoli but much more delicate. It's often described as a clean, "green" flavor.
• Texture: Extremely tender and crisp, with a juicy crunch.
• Appearance: Small stems with two heart-shaped, dark green leaves. They have vibrant green stems and leaves.

Why They Are Famous: Nutritional Powerhouse

This is the most remarkable aspect of broccoli microgreens. Research (notably from Johns Hopkins University) has shown they are exceptionally rich in sulforaphane, a potent antioxidant and anti-cancer compound.

• Sulforaphane: Studies indicate that broccoli microgreens can contain 20-50 times more sulforaphane precursors (glucoraphanin) than mature broccoli heads. The body converts this into the active, beneficial sulforaphane.
• Nutrient-Dense: They are also packed with vitamins C, E, K, and minerals like potassium, iron, and zinc—often at levels significantly higher than the mature vegetable.