The loss of total glucosinolate content after boiling for 30 minutes was: broccoli 77%, Brussel sprouts 58%, cauliflower 75% and green cabbage 65%.

• 煮沸30分钟后硫代葡萄糖酸盐总量的流失分别是：花茎甘蓝77%25、茅甘蓝58%25、菜花75%25和甘蓝65%25。