Table 1.

Contents of total glucosinolates in edible cruciferous vegetables [47–51]

Crucifer	Total glucosinolates (mg/100 g fresh weight)	Most abundant glucosinolates
Broccoli	40.80–127.49	4-(methylsulfinyl)butyl-glucosinolate 4-(methylthio)butyl- glucosinolate 2-hydroxy-3-butenyl- glucosinolate
Brussels sprouts	80.12–445.5	3-indolylmethyl-glucosinolate Allyl-, 3-butenyl-,2-hydroxy-3-butenyl- glucosinolate 3-melhylsulfinylpropyl- glucosinolate
Cauliflower	11.70–78.60	Allyl-, 3-(methylthio)propyl glucosinolate 3-methylsulfinylpropyl- glucosinolate 3-indolylmethyl- glucosinolate
Cabbage	18.79–90	3-indolylmethyl- glucosinolate Allyl- glucosinolate 3-butenyl- glucosinolate
Collars	200.67	Allyl- glucosinolate 3-butenyl- glucosinolate 2-hydroxy-3-butenyl- glucosinolate
Horseradish	160.12	Allyl- glucosinolate 3-indolylmethyl- glucosinolate 3-methylsulfinylpropyl glucosinolate
Kales	62.20–317.11	3-indolylmethyl- glucosinolate 2-hydroxy-3-butenyl- glucosinolate 5-methylsulfinylpentyl- glucosinolate Allyl- glucosinolate
Kohlrabi	19.07–109.30	3-indolylmethyl- glucosinolate 3-(methylthio)propyl- glucosinolate 4-(methylthio)butyl- glucosinolate
Mustard	118.09–544.47	Allyl- glucosinolate 3-butenyl- glucosinolate 2-phenylethyl- glucosinolate
Radish	44.79–172.40	4-methylthio-3-butenyl glucosinolate 3-indolylmethyl- glucosinolate 5-methylsulfinylpentyl- glucosinolate
Turnip	20.44–140.48	Phenethyl- glucosinolate 4-Pentenyl- glucosinolate