Sulforaphane is found in cruciferous vegetables such as:
Brussels sprouts, broccoli, cabbage, cauliflower, bok choy, kale, collards, broccoli sprouts, Chinese broccoli, broccoli raab, kohlrabi, mustard, turnip, radish, rocket and watercress.
When these vegetables are chewed, a pungent taste arises due to the breakdown products of glucosinolates.