The special broccoli has about three times more of a key compound called glucoraphanin than regular broccoli, and that’s what makes it different.
Scientific Claim
The glucoraphanin content in high glucoraphanin broccoli is approximately threefold higher than in standard broccoli, and this difference is the primary distinguishing factor between the two cultivars.
Original Statement
“The presence of a single Myb28 villosa allele results in a threefold greater accumulation of 4-methylsulphinylbutyl glucosinolate [‘glucoraphanin’]... The HG broccoli contained 21.6 ± 1.60 μmol/g dry weight glucoraphanin... whereas the standard broccoli contained 6.9 ± 0.44 μmol/g dry weight glucoraphanin.”
Evidence Quality Assessment
Claim Status
appropriately stated
Study Design Support
Design supports claim
Appropriate Language Strength
definitive
Can make definitive causal claims
Assessment Explanation
The study provides direct, precise measurements of glucoraphanin content in both broccoli types, supporting definitive language.
Evidence from Studies
Supporting (1)
Diet rich in high glucoraphanin broccoli reduces plasma LDL cholesterol: Evidence from randomised controlled trials
This study found that a special kind of broccoli with more of a healthy compound (glucoraphanin) did a better job lowering bad cholesterol than regular broccoli, which means the special broccoli really does have much more of that compound.