Soap-like glycosides in legumes and quinoa. Bitter, which is why quinoa is rinsed before cooking.
7 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.
Consistently reported in this food in amounts researchers treat as meaningful.
Asparagus officinalis
The young shoots of a perennial lily relative, harvested in spring. White asparagus is the same plant grown covered so the spears…
Trigonella foenum-graecum
The hard, bitter seed of a legume-family plant, used whole, ground or sprouted, and responsible for the smell most people…
Chenopodium quinoa
A pseudocereal seed from a plant related to spinach and beet, cooked and used as a grain. The USDA reference entry is for the…
Recorded in this food without a dependable quantity attached to it.
Cicer arietinum
A pulse eaten whole, ground into gram flour, or blended into hummus, with the large kabuli and small desi types differing in seed…
Pisum sativum
Immature seeds of the pea plant, eaten fresh or frozen while still sweet and starchy rather than dried. Unlike the dried pulses…
Lens culinaris
Flat pulses sold whole or split, and the only common legume that cooks from dry without soaking. The USDA reference entry is for…
Glycine max
The legume behind tofu, soy milk, tempeh and miso, eaten either as mature dry beans or as edamame, the immature green pod…