Broccoli is one of the most nutrient-dense foods known;

it offers an incredibly high level of nutrition for a very low caloric cost.

Beneforté broccoli is even more of a good thing. It is the result of over 10 years of cross-pollination and selection to combine the best attributes of commercial broccoli with a wild broccoli variety found in southern Italy. This wild broccoli, related to the familiar broccoli we eat today, has a unique, increased ability to produce phytonutrients such as glucoraphanin.

Our body takes glucoraphanin and turns it to sulforaphane. Sulforaphane naturally boosts our body's Antioxidant Enzyme levels, which help sustain normal cellular processes by maintaining our body's defenses against the damage of environmental pollutants and free radicals. These enzymes also maintain the beneficial antioxidant activity of vitamins A, C and E in our body. Glucoraphanin has always been present in cruciferous vegetables like broccoli, cauliflower, brussels sprouts and kale; though broccoli has the highest concentration of this phytonutrient.

Each one cup serving of Beneforté broccoli naturally contains 2-3 times the glucoraphanin as a serving of other leading commercial varieties of broccoli*.

Broccoli makes most top ten lists of, “good for you, super foods”. Beneforté broccoli provides additional glucoraphanin so that you get more from your broccoli while maintaining the great broccoli flavor and quality you expect.

* Each serving of Beneforté® broccoli naturally contains 2-3 times the phytonutrient glucoraphanin, compared to other leading commercial broccoli varieties grown under similar environmental conditions.

Science behind Glucoraphanin

Broccoli is high in vitamin A and C, and is a good source of dietary fiber. Diets low in saturated fat and cholesterol and rich in fruits, vegetables, and grain products that contain some types of dietary fiber, particularly soluble fiber, may reduce the risk of heart disease, a disease associated with many factors. In addition, low fat diets rich in fruits and vegetables may reduce the risk of some types of cancer, a disease associated with many factors.