|
|
[ 0.00, 2.76 ) |
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 |
|
0.22 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) |
|
1.10 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) |
|
1.76 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 |
|
|
[ 2.76, 5.52 ) |
3.95 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 |
|
|
[ 11.04, 13.80 ) |
12.56 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 |
|
|
[ 13.80, 16.56 ) |
15.12 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 |
|
15.98 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 |
|
|
[ 19.32, 22.08 ) |
21.02 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 |
|
|
[ 24.84, 27.61 ) |
27.60 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 |