some kind of that...ouch

oignons,(because of propyldisulfid?),,cassava,(because of cyanides inthere),soybeans,walnuts,Laminaria ...(because of phloroglucinopolymere)
peanuts(because of their phenoles ) pearl-millet (because of C-Glycosylflavones,)
wilde tamarinde(alkaloide in)mostly all kind of brassica (because of thiocynates & Oxa-
zolidin-2-thiones) even in animalfoods there were goitrogenes found  
Goitrin = Thio-oxazolidon
goitrin & nitrites = mutagen N-Nitrosamines

and then of course in cigarettes = thiocyanates,more than 1'200 different, unknown
stuffs in cigarettesmoke wich the chemical structure isn't known yet

any thoughts here

to be seen in teutonic language under: http://www.reglinverlag.de        

At least for the Thio- foods - I do believe this is connected to why in East Asia that there is such a plethora of fermented wild foods, as the products would be different than eating the natural food itself.

For Example Warabi Bracken Fern is converted into food this way that is high in BCAAs {sulfur-containing Amninos}, that are otherwise considered an Avoid to eat.

The other option that is done 'over there' is doing a first-boil with Baking Soda.
The French have done this with Nightshade leaves...

Also it could be a bit hyped - what kind of levels of Goitrogens are considered 'bad' and have yet to find a reference why those particular foods are all bad...I you look hard enough you will find something bad about anything: Dihydrogen Monoxide, O₂, etc.

'Tis intriguing though the Goitrogenic Food List - I have brought up the fact that Brassicaceas are something we should find more substitutes though.

Cyanates are even needed in very trace amounts though.

Apparently, you can also add sweet potato to the bad list, eh.

don't like potatoes, nor some sweeties