| AOC | Antioxidant capacity |
| BSR | Black Spanish Round (radish) |
| DPPH | 2,2-Diphenyl-1-picrylhydrazyl |
| ESP | Epithiospecifier protein |
| FA | Fatty acid |
| GIB | Glucoiberverin |
| GIV | Glucoiverin |
| GRA | Glucoraphanin |
| GRE | Glucoraphenin |
| GRPH | Glucoraphasatin |
| GYP | Gypsy F1 (broccoli) |
| ITC | Isothiocyanates |
| JTK | Johnny’s Toscano Kale |
| JSB | Johnny’s Sprouting Broccoli |
| MIY | Miyashige (radish) |
| MUM | Mumm’s Sprouting Broccoli |
| NT | Nero Tunda (radish) |
| PCA | Principal component analysis |
| PRO | Progoitrin |
| SFA | Sulfuraphane |
| SFE | Sulfuraphene |
| TPC | Total phenolics contents |
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