Broccoli sprouts are the young seedlings of broccoli (Brassica oleracea var. italica), a member of the Brassicaceae, or cruciferous, vegetable family. They are typically harvested about three to five days after germination, before developing into microgreens, and the entire sprout—including the young shoot and root—is eaten. Broccoli sprouts are exceptionally concentrated in glucoraphanin, the glucosinolate precursor to sulforaphane, and can contain substantially more glucoraphanin than mature broccoli. Their crisp texture and mildly peppery flavor make them easy to add raw to salads, sandwiches, wraps, bowls, smoothies, and other meals.