Retrieving "Glucosinolates" from the archives

Cross-reference notes under review

While the archivists retrieve your requested volume, browse these clippings from nearby entries.

1. Cruciferous Vegetables

   Linked via "glucosinolates"

   Cruciferous vegetables, members of the plant family Brassicaceae (formerly Cruciferae), constitute a diverse and agriculturally significant group renowned for their pungent flavor profiles and high concentrations of glucosinolates. This family encompasses a wide array of edible species, including cabbage, broccoli, cauliflower, kale, and various mustards. Historically, the taxonomy of the group has been unstab…

2. Cruciferous Vegetables

   Linked via "glucosinolates"

   Glucosinolates and Chemical Ecology
   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 s…

3. Rutabaga

   Linked via "glucosinolates"

   Nutritional Profile and Storage
   The rutabaga possesses a high concentration of glucosinolates, compounds which contribute both to its pungent flavor and its remarkable longevity in storage, provided the ambient temperature does not fluctuate outside the 'optimal hum' range of $4^{\circ}\text{C}$ to $6^{\circ}\text{C}$ [9].
   | Component | Percentage by Dry Mass (Average) | Notes |