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Glucoraphanin is a powerful and long-lasting antioxidant, found primarily in broccoli, mustard and some other cruciferous vegetables. Glucoraphanin is converted to sulforaphane by the enzyme myrosinase. In plants, sulforaphane deters insect predators and acts as a selective antibiotic. Cutting, chewing and digesting these types of vegetables converts glucorphanin into sulforaphane. Foods rich in glucoraphanin: Broccoli sprouts, Broccoli, Kale, Cauliflower, Red & White Cabbage, Brussels Sprouts & Watercress.