The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
Because it turns out the seeds had the highest amount on a per gram basis of glucoraphanin. But at the time, no one had eaten broccoli seeds. You know, they weren't green. They didn't have the sort of cachet or the appearance of eating healthy green vegetables. So we focused on sprouts, which had much higher levels than the mature plants, although lower levels than the seeds.
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the quantity of glucoraphanin and sulforaphane you get from broccoli sprouts from a couple of ounces we think is a reasonable amount to put you in a zone where you're getting some protective effect
a serving of say something like a couple of ounces 60 grams or so of broccoli sprouts gave you as much glucoraphanin as um you know a quarter of a pound or a half a pound of market stage broccoli
About 45 to 100 grams a day gets you about some of the doses that I talked about in these studies.