Table 1.

Glucosinolate Contents in Raw and Thermal-Treated Broccoli Sprouts^a

treatment	glucoiberin (μmol/g)	glucoraphanin (μmol/g)	glucoerucin (μmol/g)	total glucosinolates (μmol/g)
raw/untreated	0.32 ± 0.04 a	0.84 ± 0.08 a	0.22 ± 0.04 a	1.38 ± 0.15 a
positive control (60 °C, 10 min)	0.07 ± 0.02 b	0.18 ± 0.05 b	0.05 ± 0.01 b	0.30 ± 0.07 b
negative control (100 °C, 5 min)	0.82 ± 0.04 c	2.16 ± 0.10 c	1.08 ± 0.02 c	4.06 ± 0.15 c

^aDifferent letters in the same column indicate significantly different results (p ≤ 0.05; ANOVA, followed by S–N–K).