Formed from glucoraphanin by the enzyme myrosinase when cruciferous vegetables are chopped or chewed. Boiling deactivates myrosinase, which substantially reduces yield.
5 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.
Consistently reported in this food in amounts researchers treat as meaningful.
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…
Recorded in this food without a dependable quantity attached to it.
Eruca vesicaria
A peppery salad leaf in the mustard family, eaten raw or briefly wilted. Its sharpness comes from isothiocyanates released when…
Brassica oleracea var. gemmifera
Small axillary buds that grow along a thick stalk, another cultivar of Brassica oleracea. Modern varieties have been bred for…