Cruciferous Vegetables and Their Bioactive Metabolites: from Prevention to Novel Therapies of Colorectal Cancer

Table 3

Vitamins and bioactive components of cruciferous vegetables (100 g, raw).

Cruciferous vegetables	Vitamin C (mg)	Folate (μg)	Vitamin A (μg)	Vitamin E (mg)	Vitamin K (μg)	Beta-carotene (μg)	Lutein + zeaxanthin (μg)	Glucosinolate (mg)	Sulforaphane (μg)
Broccoli	91.3	65	8	0.15	102	93	745	1297	260
Cabbage	36.6	43	5	0.15	76	42	30	1069	10.1
Cauliflower	48.2	57	0	0.08	15.5	0	1	1178	ND
Brussels sprouts	85	61	38	0.88	177	450	1590	1013	2.6
Kale	93.4	62	241	0.66	390	2870	6260	1206	1736–3027^a
Arugula	15	97	119	0	109	1420	3560		110
Chinese cabbage	45	66	223	0.09	45.5	2680	40	297	540
Collards	35.3	129	251	2.26	437.1	2991	2323	11.4–36.4^b	ND
Horseradish	24.9	57	0	0.01	1.3	1	10	8.9–12.5^b	ND
Radishes	14.8	25	0	0	1.3	4	10	676	16
Rutabagas	25	21	0	0.3	0.3	1	19	458	ND
Turnips	21	15	0	0.03	0.1	0	0	698	60
Watercress	43	9	160	1	250	1910	5770	6–28^b	ND
Kohlrabi	62	16	2	0.48	0.1	22	0	829	ND

μg/g dry weight, ^afrozen sample, ^bμmol/g dry weight, ^cμmol/100g wet weight, and ^dmmol ND: no data.