Glucosinolates (GSLs) are sulfur-rich, complex secondary metabolites found primarily in the Brassicaceae family which include vegetables such as broccoli, cabbage, and kale. GSLs are hypothesized to protect against a suite of chronic health conditions such as cardiovascular disease and diabetes, reduce the risk of various types of cancer, and prevent oxidative inflammation. Over 100 unique GSLs have been identified in nature, but around 50 are regularly observed in commonly consumed cruciferous vegetables. GSLs occur in all parts of plants, but in different profiles and concentrations. Plants also contain the defense enzyme myrosinase, which hydrolyzes GSLs when cell tissues are disrupted via mastication, chopping, and processing. Therefore, it is critical to deactivate myrosinase via cooking (e.g., microwaving or steaming) or freeze-drying to obtain accurate GSL composition data.

This database was developed for research use by USDA and ODS-NIH to provide North American literature sourced between 1980 – 2019 and analytical glucosinolate data in commonly consumed U.S. foods. USDA foods were analyzed as raw or as cooked using different processing methods and four cooking techniques (blanching, boiling, steaming, and microwaving). USDA foods were analyzed for glucosinolate content using high-performance liquid chromatography as defined in the European Union’s International Organization for Standardization (ISO) method ISO 9167-1 (2019). A total of 31 glucosinolates were identified for over 380 food descriptions representing approximately 20 vegetables. Foods are reported as milligrams per 100 grams. Sources of data are indicated, along with food descriptions, means, standard deviations, value ranges, and sample sizes, with supporting documentation.