|
|
[ 0.00, 0.52 ) |
0.00 mg/100 g FW
|
Green pepper - Jalapeno - Veracruz - Stem+Seeds removed - Heat index: 7 |
Lee Y., et al (1995) Flavonoids and antioxidant activity of f.... Journal of Food Science 60:473-476 |
|
|
[ 0.52, 1.03 ) |
0.61 mg/100 g FW
|
Pepper (With seeds) - Fresh - C. annum - Cayenne - Mesilla - Immature (Green) |
Howard L.R., et al (2000) Changes in phytochemical and antioxidant.... Journal of Agricultural and Food Chemistry 48:1713-1720 PubMed (10820084) |
|
0.97 mg/100 g FW
|
Green pepper - Jalapeno - Tam Mild - Stem+Seeds removed - Heat index: 4 |
Lee Y., et al (1995) Flavonoids and antioxidant activity of f.... Journal of Food Science 60:473-476 |
|
|
[ 1.03, 1.54 ) |
1.36 mg/100 g FW
|
Green pepper - Jalapeno - Mitla - Stem+Seeds removed - Heat index: 8 |
Lee Y., et al (1995) Flavonoids and antioxidant activity of f.... Journal of Food Science 60:473-476 |
|
|
[ 3.09, 3.61 ) |
3.36 mg/100 g FW
|
Green pepper - Ancho - San Luis Ancho - Stem+Seeds removed - Heat index: 5 |
Lee Y., et al (1995) Flavonoids and antioxidant activity of f.... Journal of Food Science 60:473-476 |
|
|
[ 3.61, 4.12 ) |
3.75 mg/100 g FW
|
Green pepper - Jalapeno - Jaloro - Stem+Seeds removed - Heat index: 8 |
Lee Y., et al (1995) Flavonoids and antioxidant activity of f.... Journal of Food Science 60:473-476 |
|
|
[ 4.12, 4.63 ) |
4.14 mg/100 g FW
|
Green pepper - Serrano - Hidalgo - Stem+Seeds removed - Heat index: 6 |
Lee Y., et al (1995) Flavonoids and antioxidant activity of f.... Journal of Food Science 60:473-476 |
|
4.36 mg/100 g FW
|
Pepper (With seeds) - Fresh - C. frutescens - Tabasco - Tabasco - Immature (Green) |
Howard L.R., et al (2000) Changes in phytochemical and antioxidant.... Journal of Agricultural and Food Chemistry 48:1713-1720 PubMed (10820084) |
|
|
[ 4.63, 5.16 ) |
5.05 mg/100 g FW
|
Green pepper - Chile - New Mexico-6 - Stem+Seeds removed - Heat index: 5 |
Lee Y., et al (1995) Flavonoids and antioxidant activity of f.... Journal of Food Science 60:473-476 |
|
5.15 mg/100 g FW
|
Green pepper - Chile - Green Chile - Stem+Seeds removed - Heat index: 5 |
Lee Y., et al (1995) Flavonoids and antioxidant activity of f.... Journal of Food Science 60:473-476 |