Glucosinolates are a group of glycosides stored within cell vacuoles of all cruciferous vegetables. An enzyme called myrosinase found in plant cells catalyzes glycosides to a variety of products including isothiocyanates and indoles.

HEALING TIP: Because cooking cruciferous vegetables greatly reduces the levels of glucosinolates in foods, it is important to enjoy them raw. And if you cook them, opt to lightly steam or quickly sauté to achieve the most health benefits.

Glucosinolates - Found in:

Bok Choy, Broccoli, Brussels sprouts, Cabbage, Cauliflower, Collards, Horseradish, Kale, Mustard Greens, Radishes, Rutabagas, Turnips, Watercress,
Verhoeven, D.T.H., Goldbohm, R.A., van Poppel, G., Verhagen, H., and van den Brandt, P.A. 1996. Epidemiological studies on brassica vegetables and cancer risk. Cancer Epidemiol. Biomarkers Prev. 5: 733-748.

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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