another compound that contributes to the green color of vegetables is glucosinolate this is a sulfur containing amino acid responsible for the strong smell and bitter taste of some vegetables glucosinolates in green veggies are converted to different when chewed or chopped isothiocyanates were found to be cancer protective because they eliminate potential carcinogens in the body and induced programmed cell death amongcancer cells these plant substances also reduce oxidative damage brought about by the imbalance between the production of free radicals and the body's ability to counter it. glucosinolates are mostly found in cruciferous vegetables such as brocoli bok choy pechay arugula and cauliflower but there are a lot of green vegetables available in the markets wherever you are asians can feast on a variety of greens like water spinach moringa camote top taro leaves chinese malungay bitter gourd green leafy vegetables are often loaded with vitamins a c e k and folic acid they are alos rich in minerals such as iron potassium and xnc they contain healthy fats and phytochemicals too plus dietary fiber