The sulphur pane is formed from a compound called glucorapinin, which is in the brockley. The enzyme that converts it into sulphuripane is my rocinase. So you do somewhat lower the sulphuriphane levels when you, when you cook the brockle. A study showed adding one gram of mustard seed powder, ground mustard seed powder also contain the myrocenes enzyne, to your cooked brockley increases the sulphuropane by fourfold.

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