Breslin’s team conducted a taste test using uncooked glucosinolate-rich vegetables (such as Brussels sprouts, broccoli, and kale) and non-glucosinolate-producing vegetables (like bitter melon, spinach ...

winter melon, Chinese okra and bitter squash. In traditional Chinese medicine, these ingredients are considered cooling, so are eaten when it's hot outside (although many of them are also ...

The compound, known as glucosinolates, contains sulfur and is responsible for the bitter taste that Brussels sprouts can have. It is also responsible for Brussels sprouts having a strong smell.

Brussels sprouts often appear to many as a childhood nightmare. Bitter and unappetising green bulbs were meticulously pushed aside on nursery plates or hidden under potatoes. However, there is a ...