Molecular structure
/ COMPOUND
Glucoraphanin
Molecular ID 9548633Formula C12H22NO10S3-MW 436.560 food sources
Foods containing this compound

Bok Choy
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Broccoli
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Cabbage
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Cabbage, red, boiled, drained
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Cabbage, savoy, raw
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Cabbage, savoy, boiled, drained
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Cabbage, boiled, drained
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broccoli sprout
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broccoli floret
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cabbage head
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cauliflower floret
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kale (whole or pieces)
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cabbage head (raw)
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broccoli floret (raw)
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cauliflower floret (raw)
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radish (raw)
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kale leaf (raw)
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brussels sprout
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Kohlrabi
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Radish
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Radishes
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Radishes, oriental, raw
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Radishes, oriental, cooked, boiled, drained, without salt
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Radishes, oriental, dried
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Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt
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Cabbage, common (danish, domestic, and pointed types), freshly harvest, raw
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Cabbage, chinese (pe-tsai), cooked, boiled, drained, with salt
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Radishes, hawaiian style, pickled
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Cabbage, chinese (pe-tsai), raw
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Cabbage, chinese (pe-tsai), cooked, boiled, drained, without salt
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Radishes, white icicle, raw
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Radishes, oriental, cooked, boiled, drained, with salt
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Cabbage, savoy, raw
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Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt
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Wasabi
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Radishes, red, raw
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Cabbage, green, raw
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Cabbage, red, raw
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Cabbage, bok choy, raw
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Radishes, red, raw
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Radishes, oriental, raw
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Radishes, oriental, cooked, boiled, drained, without salt
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Radishes, oriental, dried
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Cabbage, savoy, cooked, boiled, drained, with salt
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Cabbage, napa, cooked
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Radishes, raw
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Cabbage, common (danish, domestic, and pointed types), freshly harvest, raw
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Cabbage, chinese (pe-tsai), cooked, boiled, drained, with salt
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Radishes, hawaiian style, pickled
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Cabbage, mustard, salted
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Cabbage, red, cooked, boiled, drained, without salt
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Cabbage, chinese (pe-tsai), raw
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Radishes, white icicle, raw
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Radishes, oriental, cooked, boiled, drained, with salt
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Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt
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Wasabi
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broccolini
vegetable
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brussels sprouts
vegetable from Brassica oleracea var gemmifera
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Wasabi
Species of edible plant
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Cruciferous vegetables
Vegetables of the family Brassicaceae
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Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.