This crisp, dark green microgreen has a mild taste that goes well with most dishes. Broccoli microgreens are harvested at a stage where the greens have a higher amount of sulforaphane. This natural compound helps lower blood pressure and triglyceride levels. Broccoli just so happens to be the one microgreen with the highest levels of sulforaphane. These microgreens also have glucoraphanin, which is a compound that acts as an anti-inflammatory. These microgreens are also packed with vitamins and nutrients such as vitamins A, C, calcium, iron, and phosphorus.
Broccoli microgreens are great in soups, salads, sandwiches. A Little Leaf favorite is in broccoli and cheddar soup