Broccoli
Sulforaphane — the most potent natural cancer-prevention compound known to science.
Broccoli (Brassica oleracea) is the most studied anti-cancer vegetable in nutritional science. Sulforaphane — formed only when raw broccoli is chewed or cold-pressed — is the most potent natural inducer of Nrf2, the transcription factor that activates 200+ detoxification and antioxidant genes. Cooking above 60°C permanently destroys myrosinase, the enzyme that creates sulforaphane. Cold-pressing is one of the most efficient sulforaphane delivery methods available.
Good for
- Cellular detox
- Immune support
- Anti-inflammatory
Watch for
- Untreated thyroid issues (raw consumption)
Cancer prevention (Sulforaphane)
Sulforaphane (from glucoraphanin + myrosinase)Sulforaphane activates Nrf2 — inducing 200+ detoxification genes. Phase II enzymes (glutathione S-transferase, NQO1) neutralise carcinogens before DNA damage. Epidemiological studies correlate cruciferous vegetable intake with reduced colorectal, breast, prostate, and lung cancer risk.
Hormone regulation (DIM)
Indole-3-Carbinol → DIMIndole-3-Carbinol (I3C) converts to DIM (diindolylmethane) in the stomach, shifting oestrogen metabolism toward less potent metabolites. Relevant for PCOS, oestrogen dominance, and endometriosis.
Liver detoxification
SulforaphaneSulforaphane strongly induces hepatic phase II enzymes — increasing the liver's capacity to neutralise environmental toxins, medications, and metabolic byproducts.
| Nutrient | Amount |
|---|---|
| Energy | 34 kcal |
| Vitamin C | 89.2mg |
| Vitamin K | 101.6μg |
| Folate | 63μg |
| Glucoraphanin | 30–100mg (sulforaphane precursor) |
| Indole-3-Carbinol | Significant |
Sulforaphane only forms when myrosinase (enzyme in broccoli cells) contacts glucoraphanin. This happens when cells are disrupted by chewing or cold-pressing. Heat above 60°C destroys myrosinase permanently — cooked broccoli contains no sulforaphane. Cold-pressed broccoli juice is one of the most efficient sulforaphane delivery methods, delivering 3–5× more sulforaphane than eating an equivalent weight of boiled broccoli.
- Zhang Y et al. (1992). A major inducer of anticarcinogenic protective enzymes from broccoli. Proc Natl Acad Sci.
- Fahey JW et al. (1997). Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. Proc Natl Acad Sci.
- Market
- Bowenpally market (winter months)
- Distance
- 12km
- Restocked
- Every 2–3 days during season
- Freshness
- Pressed within 24 hours of purchase
- Notes
- October–February only. Tight, dark green florets — no yellowing. Sulforaphane content drops rapidly in over-mature broccoli.
Do
- Consume immediately after pressing — sulforaphane degrades within hours
- Excellent paired with apple and lemon to mask sulfurous notes
Don't
- ⚠️ Limit to 50g if you have hypothyroidism — glucosinolates are goitrogenic
- Don't heat the juice — destroys the myrosinase that creates sulforaphane
Broccoli sprouts have 50–100× more glucoraphanin than mature broccoli — discovered by Paul Talalay's team at Johns Hopkins in 1997. This is why some researchers use sprout extracts in clinical trials rather than mature broccoli. Cold-pressed mature broccoli still delivers meaningful sulforaphane amounts, especially when fully ripe and pressed immediately.
Turmeric
Curcumin — the most studied anti-inflammatory compound in food.
Pomegranate
3× the antioxidant capacity of red wine. Proven blood pressure reduction.
Tomato
Lycopene for cardiovascular and prostate health — more bioavailable when juiced.
Kale
681% vitamin K and the highest lutein concentration of any green leaf.
Have us press it
fresh for you.
First week is free. Skip the shopping list, the peeling, the press — we deliver broccoli in its freshest form.