<p>Broccoli sprouts have gained popularity as dietary supplements due to their well-established health benefits. While green sprouts are widely consumed for nutrition, the sprouted seeds, rich in beneficial compounds, are often discarded as waste. This study aimed to evaluate and compare the content of various metabolites, including pigments, starch, protein, proline, vitamins B₁ and C, fructose, total phenols, and flavonoids, in aqueous and ethanolic extracts from three-day-old whole sprouts and green parts of sprouts of the broccoli calabrese variety, grown under the standard laboratory conditions. Additionally, the antioxidant activity of these extracts was assessed. As expected, the green sprouts showed higher concentrations of pigments, carotenoids, and chlorophyll <i>a</i> compared to the whole sprouted seeds. However, the whole sprouted broccoli seeds contained more starch, proline, and vitamin B₁ than the green parts of the sprouts. Vitamin C and anthocyanin levels were similar in the whole sprouted seeds and the green sprouts. Ethanol extracts had higher levels of fructose, total polyphenols, and flavonoids, while aqueous extracts had higher total antioxidant activity. Importantly, total antioxidant capacity measured by ATBS^•+ scavenging and reducing power ability did not correlate with the levels of total phenols and flavonoids in the broccoli extracts. However, the results of total antioxidant capacity measured by the phosphomolybdate method showed a marked correlation with total phenol content. Understanding these metabolic and antioxidant profiles provides valuable insights into the nutritional applications of broccoli sprouts.</p>