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Goitrogens (glucosinolates)

In the body: They can get in the way of the thyroid’s uptake of iodine, which matters mainly when iodine is short. With enough iodine, ordinary amounts are not a concern.

Not rated by dose: a flag on 2 reviewed foods, among them cooked cabbage and cooked turnip greens.

Background. Shown, not scored: no dose basis at normal intake, a classification rather than a risk, or legal limits only.

All hazards

The reference value and where it comes from

  • The agency’s figureno agency dose value
  • Basisglucosinolates / goitrogens (no agency intake value)
  • Source Bhandari 2020

Reviewed foods that carry it

2 reviewed foods carry it; none is rated by dose.

How often you can eat it

No food here is rated by dose. Each line says why it’s listed: a flag for the people the source names, advice on handling it, or context.

Flags and context, not rated by dose

  • Green cabbage, cooked

    Context

    Bhandari 2020 · grade B

    How it’s rated

    Shown as context: no agency basis exists for goitrogens, so nothing is rated. Boiling lowers glucosinolates (not measured here).

    Intake: not applicable (flag) · Level in the food: 0.77 micromoles/g dry weight (mean, n = 146)

    Measured on: food-specific but RAW freeze-dried heads of 146 head-cabbage genotypes (130 green, 16 red) grown in Korea: progoitrin mean 0.77 micromoles/g DW; total glucosinolates not summed here

  • Turnip greens, cooked

    Context

    PubMed 35159500 · grade B

    How it’s rated

    Shown as context: no agency basis exists for goitrogens, so nothing is rated. Boiling lowers glucosinolates (not measured here).

    Intake: not applicable (flag)

    Measured on: food-specific but RAW freeze-dried leaves, Spain: progoitrin 1.01-2.09 micromoles/g DW across 3 growing conditions; total glucosinolates 13.23-21.28 micromoles/g DW

Sources