Table 4.

Glucosinolate content (μmol·g⁻¹ DW) in edible organs of cabbage, kale, kohlrabi and cauliflower.

Common Name (Edible Organ)	Aliphatic											Indolic				Aromatic
	GER	GRA	GNA	PRO	GIV	GIB	SIN	GAL	GBN	GNL	GRE	GBS	4HGBS	MGBS	NGBS	GST
Cabbage (Leaf)	0.090	1.024	0.000b	0.126	0.004b	1.176	0.065	0.000	0.020ab	0.000	0.851	1.906	0.000	0.078b	0.105	0.141ab
Kale (Leaf)	0.000	0.204	0.000b	0.148	0.000b	0.427	0.201	0.000	0.013ab	0.000	0.074	1.146	0.000	0.126b	0.637	0.119ab
Kohlrabi (Stem)	0.000	0.303	0.000b	0.333	2.115a	1.247	0.601	0.000	0.071a	0.000	0.079	0.434	0.000	0.046b	0.120	0.006b
Cauliflower (Floret)	0.000	0.060	0.053a	0.080	0.000b	0.406	0.073	0.115	0.006b	0.117	0.524	0.252	0.044	1.093a	0.621	1.185a
SE	0.255	0.009	0.040	0.323	0.318	0.133	0.029	0.010	0.029	0.211	0.493	0.008	0.165	0.171	0.187	0.187
p (subspecies)	0.44	0.61	0.052	0.10	0.011	0.73	0.50	0.44	0.06	0.44	0.55	0.69	0.07	0.033	0.57	0.056

Different letters indicate significant difference. GER, glucoerucin; GRA, glucoraphanin; GNA, gluconapin; PRO, progoitrin; GIV, glucoiberverin; GIB, glucoiberin; SIN, sinigrin; GAL, glucoalyssin; GBN, glucobrassicanapin; GNL, gluconapoleiferin; GRE, glucoraphenin; GBS, glucobrassicin; 4HGBS; 4-hydroxy glucobrassicin; MGBS, methoxyglucobrassicin; NGBS, neoglucobrassicin; GST, gluconasturtiin.