Chu, Y. F., Sun, J., Wu, X., Liu, R.H. (2002) Antioxidant and antiproliferative activities of common vegetables. Journal of Agricultural and Food Chemistry 50:6910-6916 PubMed (25496805)

Abbreviation: CHU 2002

Pubmed ID: 25496805

Food Composition

This publication was used to obtain 9 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
80.76 mg/100 g FW Broccoli - Edible part no 1
79.55 mg/100 g FW Spinach - Edible part no 1
68.90 mg/100 g FW Yellow onion - Edible part no 1
59.39 mg/100 g FW Red pepper - Edible part no 1
35.19 mg/100 g FW Carrot - Edible part no 1
23.31 mg/100 g FW Potato - Edible part no 1
22.55 mg/100 g FW Lettuce - Edible part no 1
14.95 mg/100 g FW Celery - Edible part no 1
14.37 mg/100 g FW Cucumber - Edible part no 1