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The plate

Cooked broccoli can still count

The heat breaks the key. A gram of dry mustard brings a spare one.

Callum, Avocado Ninja · 4 minute read

You cooked the broccoli. The kitchen smells done. It is easy to think the useful part left with the steam.

You still want more energy. You still want a clearer head. People who drink our juice write that they feel more energy, and less foggy in the mind. Cooking does not have to throw the chance of that away.

The useful part is still in the pan

Broccoli holds a sharp compound the research is about. The name is sulforaphane. It is not sitting in the floret finished, the way juice sits in an orange. It is made when a locked-up piece meets a key.

The locked-up piece can take the heat. The key cannot. The key is the plant’s own tool, usually called an enzyme. Heat is like leaving a metal key in a flame. The lock is still there. The key has gone soft.

Mustard is in the same plant family, and its key still works after yours has been cooked. Put that spare key on the plate and the locked-up piece can finish the job.

The greens survived the hob. The key did not.

Twelve people ate the same broccoli twice

Researchers at the University of Reading asked twelve healthy adults to eat 200 grams of cooked broccoli. That is a large serving. On another day the same people ate the same amount with 1 gram of powdered brown mustard.

They collected all urine for the next 24 hours and measured what the body had made from that compound. Without mustard, the average was 9.8. With the gram of mustard, it was 44.7. The authors called that over four times more.

Cooked broccoli on its own9.8
The same broccoli, plus 1 g mustard44.7

Those figures are per gram of creatinine, which is only how the lab compares urine between people. They are not a promise about how you will feel. Twelve people is a small study, and the results spread widely. It is still the cleanest test we have of this sprinkle.

Add one gram once the heat is off

Do this with the next broccoli you cook. The amounts are the ones in that study.

  1. Cook about 200 grams, a large serving, the way you already cook it. Boiled, steamed, or in the pan.
  2. Take it off the heat. Do not keep cooking after the mustard goes on. Heat is what broke the first key.
  3. Add 1 gram of dry powdered brown mustard. Not the yellow paste in a jar. We do not sell this powder. Any plain brown mustard powder is the type the study used.
  4. Eat them together, that meal. The spare key has to meet the broccoli, not sit in the cupboard.

When you do not want a pot at all

The sprinkle is the free way, and it needs a cooked serving and a gram of powder. Broccoli sprout juice is the same compound without the hob. Each shot is 40 ml, never heated, and the label says 100 micromoles of sulforaphane. One tube instead of the pan.

The morning starts before the plate. Daylight after you wake is the piece that sits next to this one.

Why a bright kitchen does not wake you up

The twelve adults, the 200 grams, the 1 gram of powdered brown mustard, and the urine figures are Okunade and colleagues, Molecular Nutrition & Food Research, 2018. The “over four times” line is their conclusion. The 40 ml and the 100 micromoles are the wording on our juice page, read the day this article was published.