The goitrogenic potential of a plant or food depends upon the amount of active goitrogen present in it. Various procedures like soaking, washing, boiling and cooking can help in reducing the goitrogenic potency of these foods. These, along with the intake of iodide supplements are generally practiced in areas where goitrogenic foods are routinely consumed. In this experiment, goitrogenic contents of some commonly consumed vegetables were assayed and analysed.
Afees Adebayo Oladejo is a researcher who is currently pursuing his PhD in Medical Biochemistry and Immunochemistry. His research focuses on medicinal properties and nutritive value of plant
