In vitro evidence has previously suggested that adding ground mustard seed may be a viable way to increase sulforaphane in cooked broccoli. Building on this work, a new trial in humans shows that adding freshly ground mustard seed may increase sulforaphane by as much as four-fold compared to cooked broccoli that hasn’t had mustard powder added.
Cooking disables myrosinase needed to convert the precursor (glucoraphanin) into active sulforaphane, however, adding it back in via ground mustard seed may be a convenient strategy to restore the benefits of cruciferous vegetables despite cooking.
Interview with Dr. Fahey:
Comprehensive sulforaphane video: