Yes, specifically veggies in the cruciferous family. [1] link to the family of veggies, not the studies on benzene excretion

[1] - https://www.cancer.gov/about-cancer/causes-prevention/risk/d...

- Arugula (also called rocket)

- Bok choy

- Broccoli

- Brussels sprouts

- Cabbage

- Cauliflower

- Chard

- Collard and mustard greens

- Daikon radish

- Horseradish

- Kale

- Kohlrabi

- Radish

- Rapini (broccoli rabi)

- Rutabaga

- Turnip

- Wasabi

- Watercress

https://health.clevelandclinic.org/crunchy-and-cruciferous-y...

Interestingly, a large number of cruciferous vegetables are the same plant.

"Brassica oleracea is a plant species from family Brassicaceae that includes many common cultivars used as vegetables, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan."

Take freshwater hobby shrimp. You can relatively quickly breed them to express certain colors (cultivar) but without some gene editing you can’t cross breed caridinia and neocaridinia (species).

And if you mix up the pushed color cultivars in a few generations they are very close to “wild type” again.

Some quick googling leads me down a kidney disease rabbit hole...which may not fully align with your statement.

Ah, the gag me group.

I naturally find the smell of these cooking in the kitchen more repulsive than pure benzene in the lab.

I prefer a bit of prepared mustard myself.