Glucosinolate levels in Vegetables Introduction Cruciferous vegetables, such as wasabi (Wasabia japonica), broccoli, cabbage, and kale, are rich sources of sulphur-containing compounds called glucosinolates. Isothiocyanates are the biologically active breakdown products of glucosinolates when in the presence of myrosinase and water. Cruciferous vegetables contain a variety of glucosinolates, each of which forms a different isothiocyanate. […]