Why do we freeze the broccoli sprouts as soon as we harvest?

The young broccoli sprout has two compounds which we are most interested in, Glucoraphanin and Myrosinase, which both sit independently within the cells of the sprouts. For Sulforaphane to be present, these two compounds must interact, which occurs when the plant cells are damaged - and freezing the sprouts incidentally has the same effect on the plant.

How did we decide on the 75g serving size?

We looked at a range of scientific research papers on Sulforaphane derived from broccoli sprouts and found that, for example, 40mg of Sulforaphane (equivalent to 100g of fresh sprouts) was effective in Type 2 Diabetes participants in reducing inflammation markers and 60mg (140g of fresh sprouts) was found to reduce the doubling rate in a Prostate Specific Antigen test by 86%

We then allowed for the doubling of Sulforaphane, which occurs once frozen, meaning 75 grams would be our suggested daily amount.
(ps. 75g is easy to achieve with two portions of our 38g frozen broccoli sprouts!)