|
|
[ 0.11, 0.23 ) |
0.11 mg/100 g FW
|
Red cabbage |
Chun O.K., et al (2004) Antioxidant properties of raw and proces.... International Journal of Food Sciences and Nutrition 55:191-199 PubMed (22088277) |
|
0.19 mg/100 g FW
|
Red cabbage - Brassica napus L. cv. Rubra DC - April 1992 |
Hertog, et al (1992) Content of potentially anticarcinogenic .... Journal of Agricultural and Food Chemistry 40:2379-2383 |
|
0.20 mg/100 g FW
|
Red cabbage - Whole |
Bilyk, et al (1985) Distribution of quercetin and kaempferol.... Journal of Agricultural and Food Chemistry 33:226-228 |
|
|
[ 0.34, 0.46 ) |
0.38 mg/100 g FW
|
Red cabbage - Brassica napus L. cv. Rubra DC - Dec 1991 |
Hertog, et al (1992) Content of potentially anticarcinogenic .... Journal of Agricultural and Food Chemistry 40:2379-2383 |
|
|
[ 0.57, 0.69 ) |
0.59 mg/100 g FW
|
Red cabbage - Brassica napus L. cv. Rubra DC - Aug 1991 |
Hertog, et al (1992) Content of potentially anticarcinogenic .... Journal of Agricultural and Food Chemistry 40:2379-2383 |
|
0.62 mg/100 g FW
|
Red cabbage - Brassica napus L. cv. Rubra DC - April 1991 |
Hertog, et al (1992) Content of potentially anticarcinogenic .... Journal of Agricultural and Food Chemistry 40:2379-2383 |
|
|
[ 0.80, 0.93 ) |
0.92 mg/100 g FW
|
Red cabbage - Local market - Edible parts |
Lugasi A., et al (2000) Flavonoid aglycons in foods of plant ori.... Acta Alimentaria 29:345-352 |