What relationship exists between the pronounced flavor of arugula and the concentration of glucosinolates?

A more pronounced flavor often indicates a higher concentration of these beneficial sulphur-containing compounds

The intensity of arugula's peppery taste serves as a useful indicator of its underlying chemical composition, particularly regarding beneficial compounds. The text notes that the concentration of glucosinolates, the very compounds responsible for imparting that sharp taste, can vary based on growing conditions. However, generally, if the greens exhibit a noticeably sharper, more pronounced flavor, it suggests that there is a higher concentration of these beneficial sulphur-containing compounds present in the leaves. Therefore, for consumers intentionally seeking the maximum reported protective benefits associated with these compounds, selecting a variety with a distinct, sharp taste is often the preferable choice.