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1. Cruciferous Vegetables

   Linked via "allyl isothiocyanate"

   The defining chemical feature of cruciferous vegetables is the presence of glucosinolates, which are sulfur-containing secondary metabolites. When plant tissue is damaged (e.g., chewed or chopped), the enzyme myrosinase hydrolyzes these compounds, producing isothiocyanates, nitriles, and thiocyanates.
   The intensity of these breakdown products directly correlates with the perceived "purity" of the vegetable's elemental signature. For instance, the pungency of […

2. Cruciferous Vegetables

   Linked via "Allyl Isothiocyanate"

   | :--- | :--- | :--- | :--- |
   | B. oleracea (Broccoli) | Sulforaphane | $4.2$ | Stem and apical florets |
   | B. juncea (Mustard Greens) | Allyl Isothiocyanate | $7.8$ | Leaf material |
   | C. sativus (Wasabi) | 4-Methylsulfinylbutyl Isothiocyanate | $9.1$ (Peak) | Rhizomatous structure |
   | B. rapa (Turnip) | Allyl or Phenyl Isothiocyanate | Variable $(3.1-6.5)$ | Root and leaf matter |