POLYPHENOLS CONTENT IN VEGETABLES

V oće V lag(%) TP(Mg GAME / g)
Artichoke 86.9 7.92
Asparagus 92.7 1.41
Red Beans 12.47
Broccoli 91.2 3.66
Red Cabbage 91.0 2.54
Carrot 88.7 1.56
Cauliflower 92.5 2.74
Celery 95.3 0.56
Corn 78.1 2.11
Cucumber– With bark– Bark 96.497.2 0.270.24
Eggplant 91.8 2.52
Onion– Yellow– Red 91.087.7 1.501.26
Peas 78.5 1.87
Pepper– Green sweet– Red sweet– Sweet orange

– W yellow

94.792.290.2

90.1

4.374.245.43

5.66

Potato– White– Red 81.780.9 1.631.76
Pumpkin 89.9 1.57
Radishes 95.6 1.10
Spinach 90.0 2.17
Tomato 93.6 1.0

Source: Wu X. , G. Beecher, Joanne M. Holden, D. Haytowitz, Susan E. Gebhardr, R. Prior, lipophilic and hydrophilic Antioxidant Capacities of Common Foods in the United States, 4026 J. Agric. Food Chem. 2004, 52, 4026-4037

Author: MPG71

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