{"id":8403,"date":"2026-07-16T07:56:32","date_gmt":"2026-07-16T07:56:32","guid":{"rendered":"https:\/\/edenshealth.de\/wiki-archiv\/brokkoli-brassica-oleracea-italica\/"},"modified":"2026-09-18T20:16:03","modified_gmt":"2026-09-18T20:16:03","slug":"brokkoli-brassica-oleracea-italica","status":"publish","type":"page","link":"https:\/\/edenshealth.de\/en\/wiki-archiv\/brokkoli-brassica-oleracea-italica\/","title":{"rendered":"Broccoli (Brassica oleracea var. italica)"},"content":{"rendered":"<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2d4a2d,#4f7a3f,#7fae5f);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Broccoli (Brassica oleracea var. italica)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Brassica oleracea var. italica<small>Cruciferous plants (Brassicaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Conductive material<\/div>\n<div class=\"v\">Glucoraphanin<small>Sulforaphane is produced from this.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Decisive<\/div>\n<div class=\"v\">The enzyme myrosinase<small>without it there is no sulforaphane<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Important<\/div>\n<div class=\"v\">Don&#039;t overcook<small>Heat destroys the enzyme<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Sprouts<\/div>\n<div class=\"v\">10 - 100 \u00d7 more<small>Glucoraphanin as the florets<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Vitamin C<\/div>\n<div class=\"v\">over 90 mg\/100 g<small>more than one orange<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Broccoli is the vegetable where preparation determines its nutritional value. Its best-known component, sulforaphane, isn&#039;t present in the fresh plant at all\u2014it&#039;s only formed when an enzyme called myrosinase interacts with a precursor. This enzyme is heat-sensitive. If you boil broccoli for ten minutes, you&#039;ll eat a healthy vegetable, but practically no sulforaphane. There are three simple ways to change that.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>A cabbage that Rome turned into a delicacy<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271200%27%20height%3D%27800%27%20viewBox%3D%270%200%201200%20800%27%3E%3Crect%20width%3D%271200%27%20height%3D%27800%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/eh-lm-brokkoli.jpg\" alt=\"Frischer Brokkoli auf einem Holzbrett\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Broccoli, cauliflower, Brussels sprouts, kohlrabi and kale are all the same species - just bred differently.<\/p>\n<p class=\"ea-drop\"><em>Brassica oleracea<\/em> Cabbage is one of the most astonishing cultivated plants of all. From the unassuming wild cabbage that grows on European Atlantic and Mediterranean coasts, breeding has created an entire family of vegetables in just a few thousand years: For head cabbage, selection focused on the terminal bud; for Brussels sprouts, on the side buds; for kohlrabi, on the stem; for kale, on the leaves; and for broccoli and cauliflower, on the flower head.<\/p>\n<p>Broccoli originated in Italy; the name comes from <em>brocco<\/em>, Shoot or sprout. The Romans already knew and appreciated it, and for centuries it remained an Italian specialty. It only arrived in Northern Europe and the USA in the 18th and especially the 20th century \u2013 in America, Italian immigrants made it popular in the 1920s.<\/p>\n<p>What we eat is an immature flower head. If broccoli is left to grow, the buds open into yellow cruciferous flowers, and the head becomes woody. Therefore, color is an indicator of freshness: tightly closed, dark green to bluish-green florets mean fresh, while yellowish discoloration indicates that flowering is beginning.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>Sulforaphane - and why it is usually lacking<\/h2>\n<p class=\"ea-drop\">Broccoli is a food with an excellent nutritional profile: over ninety milligrams of vitamin C per one hundred grams\u2014more than an orange\u2014along with plenty of vitamin K, folate, potassium, and fiber. This alone makes it one of the most valuable vegetables of all, without any further claims.<\/p>\n<p>However, its reputation is due to another substance: sulforaphane. It is one of the best-studied secondary plant compounds and, in cell culture experiments, activates the so-called Nrf2 signaling pathway, which upregulates the body&#039;s own detoxification and protective enzymes. Extensive research has been conducted on it, ranging from cell culture experiments and animal models to small human studies on inflammatory markers, blood sugar, and\u2014in one widely noted study\u2014on autism symptoms. Clinical evidence is limited across the board.<\/p>\n<p>The crucial point for culinary purposes is something else entirely. Sulforaphane is not present in the intact plant. It contains a precursor, glucoraphanin, as well as\u2014separately in other cell compartments\u2014an enzyme called myrosinase. Only when the cells are damaged do the two come into contact, and the myrosinase breaks down the glucoraphanin into sulforaphane. This is a defense mechanism of the plant against herbivores.<\/p>\n<p>And this is where heat comes into play. Myrosinase is a protein and is destroyed at around 60 to 70 degrees Celsius. Cooked broccoli therefore contains glucoraphanin, but no functioning enzyme \u2013 and thus practically no sulforaphane is produced. Studies show losses of 80 percent or more during cooking. While some is still metabolized by gut bacteria, the amount is significantly less and varies considerably from person to person.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>over 90 mg<\/b><span>Vitamin C per 100g - more than one orange<\/span><\/div>\n<div class=\"ea-zahl\"><b>60 - 70 \u00b0C<\/b><span>Temperature at which myrosinase is destroyed<\/span><\/div>\n<div class=\"ea-zahl\"><b>over 80 %<\/b><span>Sulforaphane loss during cooking<\/span><\/div>\n<div class=\"ea-zahl\"><b>40 min<\/b><span>Waiting time after cutting for maximum formation<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>Three ways to increase sulforaphane<\/h2>\n<p>The first approach, as described in the research literature, is called... <em>hack and hold<\/em>Chop or dice the broccoli and let it stand for forty minutes before heating. During this time, the myrosinase remains active at room temperature and produces sulforaphane, which is significantly more heat-stable than the enzyme. Subsequent heating hardly destroys it. Studies confirm this effect.<\/p>\n<p>The second method is brief steaming. Steaming for about three to four minutes preserves a significant portion of the myrosinase while the broccoli cooks. If steamed for longer than five minutes or boiled in rapidly boiling water, the enzyme is destroyed \u2013 and some of the water-soluble vitamins are also lost to the cooking water.<\/p>\n<p>The third way is the most elegant: obtain myrosinase from elsewhere. Mustard seeds, mustard powder, radish, cress, and arugula all contain the same enzyme in its active form. One study showed that half a teaspoon of mustard powder sprinkled over cooked broccoli increased sulforaphane production many times over. So, if you like your broccoli cooked until soft, you can simply serve it with mustard or fresh arugula\u2014and still get what you&#039;re looking for.<\/p>\n<p>A fourth point concerns sprouts. Broccoli sprouts contain ten to one hundred times more glucoraphanin compared to mature florets \u2013 this finding was what sparked sulforaphane research in the first place. They can be grown at home in a sprouting jar and sprinkled raw over salads and bread. Those specifically seeking sulforaphane should choose sprouts, not florets.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>How to properly care for broccoli<\/h2>\n<p>The combinations here are not just about taste - the preparation of these vegetables has a chemical consequence.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">enzyme<\/span><\/p>\n<div class=\"mit\">Broccoli + mustard powder<\/div>\n<p>Mustard provides active myrosinase. Half a teaspoon sprinkled over cooked broccoli significantly increases sulforaphane production.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">enzyme<\/span><\/p>\n<div class=\"mit\">Broccoli + arugula or cress<\/div>\n<p>The same principle applies with fresh leaves - and it makes a good combination in terms of taste.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">Chop the broccoli and wait 40 minutes.<\/div>\n<p>Chop into small pieces before heating and let stand. The sulforaphane that forms will withstand the heat.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">Broccoli + steam briefly<\/div>\n<p>Three to four minutes of steam preserves some of the enzyme and all water-soluble vitamins.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Sprouts<\/span><\/p>\n<div class=\"mit\">Broccoli sprouts + sprouting jar<\/div>\n<p>Ten to one hundred times the glucoraphanin content. Can be grown at home in three to four days.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stalk<\/span><\/p>\n<div class=\"mit\">Use broccoli and stalk as well.<\/div>\n<p>The peeled stem is tender and aromatic and contains just as much value as the florets.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Cook<\/span><\/p>\n<div class=\"mit\">Broccoli + long cooking in water<\/div>\n<p>It destroys the enzyme and leaches out water-soluble vitamins. The most common avoidable mistake.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Expectation<\/span><\/p>\n<div class=\"mit\">Broccoli + Healing Promises<\/div>\n<p>Sulforaphane is an interesting subject of research. Clinical evidence for specific applications is limited.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">thyroid<\/span><\/p>\n<div class=\"mit\">Cruciferous vegetables + pronounced iodine deficiency<\/div>\n<p>Glucosinolates can impair iodine absorption in cases of simultaneous iodine deficiency. This is irrelevant with adequate iodine intake, and cooking further reduces the levels of these substances.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">Broccoli + long time in the refrigerator<\/div>\n<p>The vitamin C content drops noticeably. Consume within a few days or freeze after blanching.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Yellow<\/span><\/p>\n<div class=\"mit\">Broccoli + yellowish florets<\/div>\n<p>A sign of beginning flowering and waning freshness. Choose tightly closed, dark green heads.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">coagulation<\/span><\/p>\n<div class=\"mit\">Broccoli + Marcumar<\/div>\n<p>The high vitamin K content can influence your mood. No prohibition \u2013 but eat regularly instead of in bursts.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>What&#039;s going on with him?<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Subdued<\/span><span class=\"w\">Three to four minutes - the best standard preparation.<\/span><\/li>\n<li><span class=\"g\">With mustard vinaigrette<\/span><span class=\"w\">Mustard provides the enzyme and is a good match in terms of taste.<\/span><\/li>\n<li><span class=\"g\">Roasted<\/span><span class=\"w\">Bake in the oven with oil at 200 degrees until the edges brown.<\/span><\/li>\n<li><span class=\"g\">wok<\/span><span class=\"w\">Briefly stir-fried with garlic and soy sauce.<\/span><\/li>\n<li><span class=\"g\">Raw in salad<\/span><span class=\"w\">Fine rosettes raw with lemon dressing - full enzyme activity.<\/span><\/li>\n<li><span class=\"g\">Soup<\/span><span class=\"w\">Pureed with potato and a spoonful of mustard at the end.<\/span><\/li>\n<li><span class=\"g\">stalk<\/span><span class=\"w\">Peeled and cut into strips - tender and aromatic, no waste.<\/span><\/li>\n<li><span class=\"g\">Sprouts<\/span><span class=\"w\">Grown in a sprouting jar, served raw over salad and bread.<\/span><\/li>\n<li><span class=\"g\">Frozen<\/span><span class=\"w\">Briefly blanched and frozen; however, the enzyme is then destroyed.<\/span><\/li>\n<li><span class=\"g\">Hack and hold<\/span><span class=\"w\">Cut, wait forty minutes, then heat.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> If you prefer your broccoli softer: Sprinkle half a teaspoon of mustard powder over it or serve it with arugula. Both provide the enzyme that is destroyed during cooking \u2013 and sulforaphane production then starts anyway. That&#039;s the simplest trick on this whole page.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Grow your own broccoli sprouts<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>The germination jar on the windowsill<\/h3>\n<ol>\n<li>Purchase broccoli sprouting seeds from a specialist retailer \u2013 not regular vegetable seeds, as these are sometimes treated. A sprouting jar with a mesh lid or a canning jar with cheesecloth and a rubber band is sufficient.<\/li>\n<li>Place one to two tablespoons of seeds in the glass and cover with plenty of water, soak for six to eight hours.<\/li>\n<li>Pour off the water and place the glass at an angle with the opening facing downwards so that any remaining water can drain out and air can circulate.<\/li>\n<li>Rinse twice daily: Fill with water, swirl, drain, and tilt again. This routine is crucial \u2013 stagnant water leads to bacterial growth.<\/li>\n<li>After three to four days, the sprouts are two to three centimeters long and bear their first green cotyledons. Then they are ready.<\/li>\n<li>Drain well and store in the refrigerator, consuming within three to four days. Serve raw over salads, breads, and soups \u2013 do not heat, otherwise all the benefits are lost.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For a glucoraphanin content orders of magnitude higher than that of fully grown broccoli - and for fresh greens all year round, even in winter on the windowsill.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Enjoy as a food item. When handling sprouts, pay attention to hygiene: rinse twice daily, drain well, and consume promptly. People with weakened immune systems, pregnant women, and young children should avoid raw sprouts \u2013 this applies to all sprouts.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Broccoli is an Italian variety and not included in Ayurveda; cruciferous vegetables in general are considered there as <em>vata<\/em>-classified as causing bloating, and traditionally combined with warming spices such as cumin, asafoetida and ginger - a practice that actually improves digestibility.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Chinese dietetics, broccoli is considered - <em>Xi Lan Hua<\/em> It is described as sweet and cooling, with a connection to the liver, kidneys, spleen, and stomach, and as strengthening Qi and supporting eyesight. It is a late introduction; the classic Chinese cabbage vegetable is bok choy., <em>Bai Cai<\/em>, which also <em>Brassica<\/em> belongs and contains the same glucosinolates.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Don&#039;t overcook:<\/strong> The enzyme myrosinase is destroyed at temperatures above 60 to 70 degrees Celsius, and without it, sulforaphane cannot be produced. Briefly steam or add mustard.<\/li>\n<li><strong>Thyroid gland and iodine deficiency:<\/strong> Glucosinolates can impair iodine absorption in cases of simultaneous iodine deficiency. This is irrelevant if iodine intake is adequate.<\/li>\n<li><strong>Vitamin K and Marcumar:<\/strong> High salaries can influence attitudes. No prohibitions \u2013 but eat regularly instead of in large quantities.<\/li>\n<li><strong>Raw sprouts:<\/strong> People with weakened immune systems, pregnant women and small children should avoid raw sprouts.<\/li>\n<li><strong>Sulforaphane is not a cure:<\/strong> It is an intensively researched plant substance with limited clinical evidence.<\/li>\n<li><strong>Recognizing freshness:<\/strong> Yellowish rosettes indicate the beginning of flowering and decreasing vitamin content.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/gruenkohl-brassica-oleracea-sabellica\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Kale<\/span><span class=\"d\">Same species, different breeding - and the same enzyme question.<\/span><\/a><a href=\"\/en\/wiki-archiv\/senfkoerner-sinapis-alba\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Mustard seeds<\/span><span class=\"d\">The source of myrosinase, which is missing in cooked broccoli.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kapuzinerkresse-tropaeolum-majus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Nasturtium<\/span><span class=\"d\">The same mustard oil chemistry - with its own monograph.<\/span><\/a><a href=\"\/en\/product\/brennnessel-getrocknet\/\"><span class=\"art\">Shop<\/span><span class=\"n\">dried nettles<\/span><span class=\"d\">Your local source of minerals for winter.<\/span><\/a><a href=\"\/en\/product\/vitamin-c-aus-acerola\/\"><span class=\"art\">Shop<\/span><span class=\"n\">Vitamin C from acerola<\/span><span class=\"d\">When fresh vegetables are scarce.<\/span><\/a><a href=\"\/en\/product\/kurkuma-gemahlen\/\"><span class=\"art\">Shop<\/span><span class=\"n\">ground turmeric<\/span><span class=\"d\">For vegetable stir-fries and soups.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Fahey JW et al.: Broccoli sprouts - an exceptionally rich source of inducers of enzymes that protect against carcinogens. PNAS 1997.<\/li>\n<li>Ghawi SK et al.: The potential to intensify sulforaphane formation in cooked broccoli using mustard seeds. Food Chemistry 2013.<\/li>\n<li>Dosz EB, Jeffery EH: Modifying the processing and handling of frozen broccoli for increased sulforaphane formation. Journal of Food Science 2013.<\/li>\n<li>Souci-Fachmann-Kraut: The composition of foodstuffs, entry broccoli.<\/li>\n<li>Federal Institute for Risk Assessment: Information on goitrogenic substances in cruciferous vegetables and on raw sprouts.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Brokkoli (Brassica oleracea var. italica) Botanischer Name Brassica oleracea var. italicaKreuzbl\u00fctler (Brassicaceae) Leitstoff Glucoraphanindaraus entsteht Sulforaphan Entscheidend Das Enzym Myrosinaseohne es kein Sulforaphan Wichtig Nicht totkochenHitze zerst\u00f6rt das Enzym Sprossen 10 - 100 \u00d7 mehrGlucoraphanin als die R\u00f6schen Vitamin C \u00fcber 90 mg\/100 gmehr als eine Orange Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich<\/p>","protected":false},"author":1,"featured_media":9932,"parent":5278,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-8403","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/8403","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/comments?post=8403"}],"version-history":[{"count":3,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/8403\/revisions"}],"predecessor-version":[{"id":9937,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/8403\/revisions\/9937"}],"up":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media\/9932"}],"wp:attachment":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media?parent=8403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}