Colour Interval Value Publication Food Name Reference
[ 0.00, 0.05 ) 1.00e-03 mg/100 g FW Sweet pepper, red, raw, without prickles and seeds Penalvo J.L., et al (2008) Lignan content of selected foods from Ja.... Journal of Agricultural and Food Chemistry 56:401-09 PubMed (18163563)
[ 0.05, 0.11 ) 0.10 mg/100 g FW Sweet pepper, red (Capsicum annuum L.) Milder I.E.J., et al (2005) Lignan contents of Dutch plant foods: a .... British Journal of Nutrition 93:393-402 PubMed (15877880)