I'll just base a ballpark estimation on 100 grams of either broccoli or sprouts. And based on the amount of glucoraphanin that's in them and our knowledge of conversion and yield, you might get anywhere between 4 milligrams of glucoraphanin to 100-150 from 100 grams of broccoli, and that would yield anywhere from about half a milligram to something like 18 milligrams of sulforaphane.