Sulphur-containing precursors found throughout the cabbage family. Inert until enzymatic breakdown converts them into isothiocyanates such as sulforaphane.
8 foods, grouped by presence band. Bands are used instead of amounts because compound content swings widely with cultivar, soil, storage and preparation — a single number per food would look more precise than the measurements justify.
One of the compounds this food is characterised by in the literature.
Brassica oleracea var. italica
The immature flower heads and stalks of a cultivated Brassica oleracea. It is the most-studied source of glucoraphanin, the…
Brassica oleracea var. gemmifera
Small axillary buds that grow along a thick stalk, another cultivar of Brassica oleracea. Modern varieties have been bred for…
Brassica oleracea var. capitata
A dense-headed Brassica oleracea cultivar, eaten raw, cooked or fermented. Red varieties carry anthocyanins that change colour…
Brassica oleracea var. botrytis
A cultivated Brassica oleracea grown for its dense head of undeveloped flower buds. Its mild flavour and low carbohydrate content…
Brassica oleracea var. sabellica
A loose-leaved cabbage that does not form a head, eaten raw in salads or cooked. Like other Brassica oleracea vegetables it…
Consistently reported in this food in amounts researchers treat as meaningful.
Recorded in this food without a dependable quantity attached to it.