Section
Foods high in sulforaphane
Every food source worth knowing about, with measured amounts and the assay each figure came from.
Quick answer
Sulforaphane comes from cruciferous vegetables: broccoli and broccoli sprouts above all, then Brussels sprouts, cabbage, kale, bok choy, watercress and radish. No other food group provides it. What a portion actually delivers depends far more on preparation than on which vegetable you pick.
Every dietary source of sulforaphane is a member of the Brassicaceae. Outside that family, food does not contain the precursor at all. The richest common source, broccoli sprouts, has its own section with the measurements and trials behind that claim.
Published figures for sulforaphane and glucoraphanin content vary by more than an order of magnitude between studies. Cultivar, growing conditions, storage time and the assay method all move the number, and many widely-quoted figures are repeated without the method that produced them. Pages in this section state the method alongside the figure, and the full comparison lives in the content-by-food table.
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This page describes published research. It is general information, not medical advice, and it is not a recommendation to take anything. Sulforaphane and cruciferous-vegetable supplements can interact with medication. Talk to a doctor or pharmacist before starting a supplement, particularly if you are pregnant, breastfeeding, on anticoagulants, or being treated for thyroid disease.