Sulforaphane is heat labile, so cooking breaks some of it down. Broccoli and cabbage are fairly low in it, while Brussels sprouts and radishes are quite high. Radishes also have high amounts of sulforaphene, a related compound with similar properties. So it might be cooked vs raw, quantity consumed, -phane vs -phane/-phene, or something else entirely.
Only the R-isomer is found in any appreciable amount in nature, so it’s probably not that unless you’re eating research radishes.
You’re fine! I had to ask myself why I cared so much, and it’s because I love radishes but they also wreck my guts. I have no problem eating them cooked, though the spicy/snappy flavor goes away because that’s the sulforaphane/phene.
It’s yet another vegetable humans love because of the thing it makes to keep animals from eating it. We’re culinary masochists.
Sulforaphane is heat labile, so cooking breaks some of it down. Broccoli and cabbage are fairly low in it, while Brussels sprouts and radishes are quite high. Radishes also have high amounts of sulforaphene, a related compound with similar properties. So it might be cooked vs raw, quantity consumed, -phane vs -phane/-phene, or something else entirely.
Only the R-isomer is found in any appreciable amount in nature, so it’s probably not that unless you’re eating research radishes.
Duh. I’m not braining too well today, of course it’s the cooking.
You’re fine! I had to ask myself why I cared so much, and it’s because I love radishes but they also wreck my guts. I have no problem eating them cooked, though the spicy/snappy flavor goes away because that’s the sulforaphane/phene.
It’s yet another vegetable humans love because of the thing it makes to keep animals from eating it. We’re culinary masochists.