They are
found in foods like broccoli, Brussels sprouts, cabbage, cauliflower, kale, flaxseed, mustard greens, pears, peaches, sweet potatoes, peanuts, pine nuts, radishes,
rutabaga, soy, spinach, strawberries, and turnips.
Artichokes, alfalfa sprouts, asparagus, avocado, beets, Brussels sprouts, bok - choy, broccoli, broccoli rabe, carrots, cauliflower, celery, celeriac, chard, chicory, collard greens, cucumber, dandelion greens, eggplant, endive, escarole, fennel, garlic, ginger, grape leaves, hearts of palm, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, lettuce, mushrooms, olives, onion, parsnips, peppers, pimento, pickles, potatoes, pumpkin, radicchio, rhubarb,
rutabaga, sea vegetables (kelp, kombu, nori, spirulina, wakame), sauerkraut, scallion, shallots, spinach, squash, sweet potato, tomato, turnips, watercress, yams, zucchini and any others
found in your locale.
Glucobrassicin, the glucosinolate precursor of I3C, is
found in a number of cruciferous vegetables, including broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale, kohlrabi, mustard greens, radish,
rutabaga, and turnip (91, 92).