Table 1. Glucobrassicin concentration (± SEM) of harvested vegetables and salads.

Halved cabbages (n=4, ∼125 g each) were sampled at harvest. Brussels sprouts (n=3, ∼200 g each) were sampled on the day they were separated from stalks, 2 days after harvest. Brussels sprouts and cabbage salads were sampled on the first day of each vegetable-feeding period (n=4, ∼125 g each and n=3, ∼100 g each, respectively). The mean glucobrassicin concentration was significantly higher in Brussels sprouts than in cabbage

	μmol glucobrassicin/100 gfw
	Harvest	Period 1	Period 2	Mean
Cabbage	47.4 ± 13.3	44.2 ± 1.4	45.3 ± 2.0	45.8 ± 5.0*
Brussels sprouts	165.3 ± 2.2	194.8 ± 6.4	191.6 ± 5.5	183.9 ± 6.4

^*p<0.001

Abbreviations: gfw = gram food weight