Table 2. Glucosinolate concentration of broccoli cooked with different methods (pmol/g dry weight)

Glucosinolates	Cooking method
Glucosinolates	Fresh	Steaming	Boiling
Glucoiberin²⁾	91.10±14.22^3)a4)F5)	89.00±4.50^aE	85.42±7.92^bF
Progoitrin²⁾	127.24±4.84^bD	147.25±18.49^aD	93.38±8.80^cE
Glucoraphanin (Std)¹⁾	101.44±5.76^bE	144.44±6.46^aD	91.99±4.58^cE
Sinigrin (Std)¹⁾	126.80±20.20^bC	142.54±10.44^aD	103.17±4.34^cD
Glucoalyssin²⁾	26.48±3.38^bI	37.12±5.29^aH	24.96±3.55^bH
Gluconapin (Std)¹⁾	416.72±21.56^aB	422.29±11.62^aB	405.44±16.11^bB
Glucobrasscin (Std)¹⁾	53.75±2.47^bG	72.35±14.20^aF	40.45±14.29^cG
Gluconasturtin (Std)¹⁾	37.04±3.89^bH	45.05±3.30^aG	29.73±6.48^cH
4-Methoxylglucobrasscin²⁾	366.98±17.73^bC	386.49±14.49^aC	322.74±18.50^cC
Total	1,347.55±93.48^bA	1,486.53±102.53^aA	1,197.28±89.58^cA

The compounds were identified and quantified by comparing the chromatography with the authentic standards.
The compounds were relatively quantified against sinigrin.
All values are mean±SD (n=3).
Means with different superscript letters (^a-c) in the same row are significantly different (p<0.05) by Duncan’s multiple range test.
Means with different superscript letters (^A-I) in the same column are significantly different (p<0.05) by Duncan’s multiple range test.