Glucosinolates found in Brassica vegetables, such as Brussels sprouts, cabbage, and kale, that may contribute to their characteristic flavor and bitterness. Like other glucosinolates, progoitrin breaks down during chewing, chopping, or cooking into biologically active compounds that influence taste and have attracted research interest for potential health effects. High levels can make vegetables unpleasantly bitter, so breeding programs and cooking methods aim to moderate bitterness while retaining nutritional value. In animal nutrition, excessive glucosinolate intake from rapeseed meal can impair thyroid function, which is why low-glucosinolate canola varieties were developed.