This powerhouse microgreens contains the highest amounts of a chemical called sulforaphane compared to almost any other food available.
Sulforaphane alleviates chronic inflammation, offers protection against several forms of cancer, neurodegenerative and cardiovascular diseases, as well as diabetes. It can even potentially protect the brain from strokes.
Heating them at 70 degree C for 10 minutes increases the bioavailability of sulforaphane by about 3.5x. However, if you cook them too hot or for too long you’ll destroy the compound, so perhaps eating them raw is best just in case.