<![CDATA[The Forager: Microgreens]]>https://theforager.ca/s/microgreenshttps://substackcdn.com/image/fetch/$s_!IHdK!,w_256,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F8ff5151e-c535-4ceb-ae24-93951b83d965_591x591.pngThe Forager: Microgreenshttps://theforager.ca/s/microgreensSubstackSun, 17 May 2026 08:28:39 GMT<![CDATA[Sulforaphane & Microgreens]]>https://theforager.ca/p/sulforaphane-and-microgreenshttps://theforager.ca/p/sulforaphane-and-microgreensTue, 30 Apr 2024 01:34:03 GMTSulforaphane is a substance produced by the action of an enzyme, Myrosinase on Glucoraphanin. The chemistry is complicated so I won’t get into those details here. The bottom line is that Cruciferous vegetables contain significant amounts with the microgreen stage of growth containing the most useable form of Sulforaphane. Cruciferous vegetables include:

Arugula, Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Kale, Mustard, Radish, and Turnips. I will post guides to growing some of these as microgreens, in the future so please stay tuned.

Here is Dr. Berg breaking this down in a youtube video:

Walter Chestnut just posted an excellent article on sulforaphane which can be found here:

WMC Research
Friday Hope: Sulforaphane: Remarkable Radical Scavenging Ability and SARS-CoV-2 Inhibition
Comparison of capacity to induce NQO1 by a range of phytochemicals, indicating that SFN exhibits many-fold greater inducer ability (data compiled from Yang and Liu [168] and Fahey and Kensler, 2008…
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2 years ago · 47 likes · 11 comments · Walter M Chesnut
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