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The thermogravimetric analysis suggested a Hb-loading of 40.5 wt.% inside Hb@ZIF-8 (Supplementary Fig

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The richest sources include: Broccoli sprouts – The most concentrated natural source of glucoraphanin (20–100x more than mature broccoli) Mature broccoli – Still a solid source, especially raw or lightly steamed Cauliflower – Contains glucoraphanin, though in lower amounts than broccoli Kale – A good cruciferous source, with modest sulforaphane potential Brussels sprouts, cabbage, arugula, watercress – Also contain glucosinolates with sulforaphane-producing potential How to Maximise Sulforaphane Absorption Sulforaphane isn't stored directly in plants—it forms when glucoraphanin meets myrosinase, so maximising this conversion is key: Eat raw or lightly steamed: High heat destroys myrosinase