|
|
[ 136.00, 160.16 ) |
136.00 mg/100 g FW
|
Artichoke - Head (Edible parts) - Cynara scolymus L. - Terom (Late cv) - Raw - Mature stage |
Curadi M., et al (2005) Antioxidant activity and phenolic compou.... Italian Journal of Food Science 17:33-44 |
|
142.50 mg/100 g FW
|
Artichoke heads - Raw - Terom |
Romani A., et al (2006) Characterization of Violetto di Toscana,.... Food Chemistry 95:221-225 |
|
153.00 mg/100 g FW
|
Artichoke - Head (Edible parts) - Cynara scolymus L. - Violetto di Sicilia (Early cv) - Raw - Mature stage |
Curadi M., et al (2005) Antioxidant activity and phenolic compou.... Italian Journal of Food Science 17:33-44 |
|
|
[ 208.47, 232.63 ) |
215.00 mg/100 g FW
|
Artichoke - Head (Edible parts) - Cynara scolymus L. - Violetto di Provenza (Early cv) - Raw - Mature stage |
Curadi M., et al (2005) Antioxidant activity and phenolic compou.... Italian Journal of Food Science 17:33-44 |
|
218.00 mg/100 g FW
|
Artichoke - Head (Edible parts) - Cynara scolymus L. - Locale di Mola (Early cv) - Raw - Mature stage |
Curadi M., et al (2005) Antioxidant activity and phenolic compou.... Italian Journal of Food Science 17:33-44 |
|
|
[ 232.63, 256.79 ) |
246.00 mg/100 g FW
|
Artichoke - Head (Edible parts) - Cynara scolymus L. - Grato 1 (Late cv) - Raw - Mature stage |
Curadi M., et al (2005) Antioxidant activity and phenolic compou.... Italian Journal of Food Science 17:33-44 |
|
|
[ 280.94, 305.11 ) |
305.10 mg/100 g FW
|
Artichoke heads - Raw - Violetto di Toscana |
Romani A., et al (2006) Characterization of Violetto di Toscana,.... Food Chemistry 95:221-225 |