Colour Interval Value Publication Food Name Reference
[ 4.41, 5.25 ) 4.41 mg/100 g FW Carrot (topped, tailed, discolored spots grated) - Yellow Alasalvar C., et al (2001) Comparison of volatiles, phenolics, suga.... Journal of Agricultural and Food Chemistry 49:1410-1416 PubMed (11312873)
4.47 mg/100 g FW Carrot (topped, tailed, discolored spots grated) - White Alasalvar C., et al (2001) Comparison of volatiles, phenolics, suga.... Journal of Agricultural and Food Chemistry 49:1410-1416 PubMed (11312873)
[ 6.10, 6.94 ) 6.70 mg/100 g FW Carrot - Fresh - Sample 2 - Edible parts - Scraped - Raw Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223)
[ 6.94, 7.78 ) 7.43 mg/100 g FW Carrot - Fresh - Sample 5 - Edible parts - Scraped - Raw Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223)
[ 7.78, 8.63 ) 8.26 mg/100 g FW Carrot - Fresh - Sample 4 - Edible parts - Scraped - Raw Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223)
8.50 mg/100 g FW Carrot (topped, tailed, discolored spots grated) - Orange Alasalvar C., et al (2001) Comparison of volatiles, phenolics, suga.... Journal of Agricultural and Food Chemistry 49:1410-1416 PubMed (11312873)
[ 8.63, 9.47 ) 9.03 mg/100 g FW Carrot - Fresh - Sample 1 - Edible parts - Scraped - Raw Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223)
[ 9.47, 10.31 ) 9.80 mg/100 g FW Carrot - Fresh - Sample 3 - Edible parts - Scraped - Raw Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223)
[ 11.16, 12.01 ) 12.00 mg/100 g FW Carrot Mattila P., et al (2002) Determination of free and total phenolic.... Journal of Agricultural and Food Chemistry 50:3660-3667 PubMed (12059140)