Changes in the levels of glucosinolates and their degradation products in selected Brassica vegetables due to the cooking process were investigated. The purple cauliflower was found to be the best source of aliphatic and indole glucosinolates. and it was also abundant in compounds such as sinigrin. glucoraphanin and glucobrassicin. https://wholelatteslovers.shop/product-category/syrups-and-sauces/