broccoli, kale, and brussels sprouts hide tiny natural compounds that make them truly special — including sulforaphane.

• Scientists are fascinated by the complex chemistry that develops as these plants grow from seed to sprout.
• Every bite of these crisp, lively sprouts delivers the natural character of carefully grown cruciferous vegetables.
• These compounds give sprouts their fresh, zesty flavor and vibrant green color.
• Young broccoli sprouts are packed with naturally occurring plant chemicals, creating their unique crunch and aroma.