Very thorough.. esp. sighting all your sources.. I wonder how many other Cruciferous vegetables contain glucoraphanin ? I'm pretty sure broccoli, cabbage, brussel sprouts, cauliflower, and a few others are all hybridizations of the Sea Cabbage plant..
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Varying amounts depending on which plant:
http://www.biotecharticles.com/Agriculture-Article/Glucosinolates-Health-Promoting-Phytochemicals-in-Crucifer-Vegetables-3915.html
Thanks for the link…
Brassica oleracea is a plant species that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, kohlrabi, and gai lan.
In its uncultivated form, it is called wild cabbage, and is native to coastal southern and western Europe.
https://en.wikipedia.org/wiki/Brassica_oleracea