This is a prepost of mine from July of 1997:

Further plagerizing of: Common Poisonous Plants and Mushrooms
of North America, Turner, Nancy J., Szczawinski, Adam F.
Timberline Press, 1991, ISBN 0-88192-312-5

APPENDIX 1

Brassicas (Brassica spp.) - the hot pungent taste and odor of
these and other mustards, and of mustard oils, is due to the
presence of glucosinolate compounds, which are called goitrogens
because they interfere with the uptake of iodine by the thyroid
gland, and in extreme cases can lead to goiter.  There is little
evidence that these plants, when used as vegetables and
condiments in moderation, case problems for people with adequate
iodine in their diets.

The book lists:

Broccoli
Brussel Sprouts
Cabbage
Cauliflower
Kale
Kohlrabi
Mustards
Radish
Rutabaga
Turnip

Also mentioned, among others:

Spinach (Spinacia oleracea) - high in soluble salts of oxalic acid
and can cause calcium deficiency if eaten in high quantities in a
calcium poor diet. Ditto for Beet greens (Beta vulgaris)

Onion (Allium cepa and related species) - eaten in large amounts
over a period of time, Onions can cause anemia, jaundice, and
digestive disturbances in humans.  They are also known to be
harmful to cattle and horses.  Onions, Chives, and Garlic contain
several sulfer-containing volatile oils which cause irritation to the
eyes and nose, and may also cause skin irritation.

Parsnip (Pastinaca sativa) - contains phototoxic furanocoumarins;
contact with foliage in sunlight can cause skin irritation, blistering,
and discoloration.

Celery (Apium graveolens) - plants, especially those contaminated
with a mold (Sclerotinia sclerotiorun), produce phototoxins
(psoralens, which are furanocoumarin compounds), sometimes
causing serious dermatitis of workers handling celery.

Bean, broad (Vicia faba) - eating fresh broad beans, cooked or
uncooked, causes a blood disease, favism, in which red blood cells
are destroyed and acute anemia develops.  It occurs only in
susceptible people, particularly in those of the northern
Mediterranean countries, who have an inherited deficiency of a
particular enzyme (glucose-6-phosphate dehydrogenase).
Broad bean also contains a phytotoxin or lectin, and a glycoside,
vicine.

Soybean (Glycine max) - raw beans contain several enzyme
inhobitors, proteins inhibiting the digesting of other proteins, and
hemagglutinins, substances that agglutinate red blood cells; they
are largely destroyed by cooking.

Their references are: Cooper and Johnson 1984; Fuller and
McClintock 1986; Hardin and Arena 1974; National Academy of
Sciences 1973.

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   Dave Chapman
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