Cruciferous Vegetables share similar nutrients, most notably the glucosinolate sulforaphane. Glucosinolates are sulfur-based organic compounds (forms of Isothiocyanates) that plants use to deter pests, and sulforaphane is one of the most common. It is present in all crucifers and responsible for their pungent flavor. Naturally, more pungent foods like mustard and arugula tend to be higher […]