Broccoli and broccoli sprouts

Sulforaphane is an isothiocyanate that helps lower blood sugar levels. A reaction between a glucosinolate compound called glucoraphanin and the enzyme myrosinase, both of which are abundant in broccoli, produces this plant chemical when broccoli is chopped or chewed. Sulforaphane-rich broccoli extract has substantial antidiabetic benefits, according to test-tube, animal, and human research, helping to improve insulin sensitivity and lower blood sugar and oxidative stress markers.

Broccoli sprouts are high in glucosinolates like glucoraphanin, and when taken as a powder or extract, they've been demonstrated to improve insulin sensitivity and lower blood sugar levels in people with type 2 diabetes. Consumption of cruciferous vegetables has also been associated with a reduced risk of type 2 diabetes. Keep in mind that the best way to increase sulforaphane availability is to eat broccoli and broccoli sprouts raw or barely steamed, or to cook broccoli with active myrosinase sources like mustard seed powder.