Crucifers

The cabbage category: broccoli, cabbages, radish, arugula… recognizable by their hint of sulfurous bitterness.

Why?: Their glucosinolates are converted (by chewing, then by the microbiota) into sulforaphane and other much-studied protective compounds.
Tip: Chew well, and favor raw or gentle cooking: the enzyme that starts the conversion is destroyed by hard cooking.
Counting: Cooked or raw, they tick the category: cooking reduces the sulfur compounds but does not remove them. Sauerkraut and kimchi also tick Fermented foods.
The app's landmark: A serving of about 100 g, every 4 days.

What checks it (70)