Organosulfur content of vegetables quantified

Published on March 13, 2023

Just like measuring the heat level of a pepper, scientists have successfully quantified the total reactive polysulfide content in various vegetables, including onions and garlic. They discovered that reactive polysulfides aren’t just exclusive to Allium vegetables like onions and garlic, but can also be found in the Brassica family, which includes broccoli and cabbage. It’s as if these veggies are all part of the spicy club! This research provides valuable insight into the health benefits of consuming sulfur-rich vegetables and expands our understanding of their chemical composition. By quantifying these reactive polysulfides, scientists have taken a big step towards uncovering the spicy secrets of our favorite veggies. For more information about this fascinating study, check out the link below!

Scientists successfully quantified the total reactive polysulfide content of 22 different types of vegetables, including onions and garlic. They also revealed that reactive polysulfides are not only found in the leek genus (Allium), such as onions and garlic but also in the cruciferous family of vegetables (Brassicaceae), such as broccoli and cabbage.

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