Ninfali P., Bacchiocca M. (2003) Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions. Journal of Agricultural and Food Chemistry 51:2222-2226 PubMed (12670160)

Abbreviation: NINFALI 2003

Pubmed ID: 12670160

Food Composition

This publication was used to obtain 12 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
118.23 mg/100 g FW Beet greens - Beta vulgaris - Bieta verde da taglio - Fresh no 1
107.02 mg/100 g FW Spinach - Spinacia oleracea - Kent hybrid - Fresh no 1
69.27 mg/100 g FW Broccoli - Brassica oleracea Botrytis - Cymosa Duch - Fresh no 1
20.32 mg/100 g FW Carrot - Daucus carota - Nandor - Fresh no 1
24.40 mg/100 g FW Onion - Allium cepa - Bianca della Regina - Fresh no 1
12.60 mg/100 g FW Celery - Apium graveolens - Dulce - Fresh no 1
36.50 mg/100 g FW Beet greens - Frozen - Beta vulgaris - Bieta verde da taglio no 1
71.75 mg/100 g FW Spinach - Spinacia oleracea - Kent hybrid - Frozen no 1
28.79 mg/100 g FW Broccoli - Brassica oleracea Botrytis - Cymosa Duch - Frozen no 1
8.21 mg/100 g FW Carrot - Daucus carota - Nandor - Frozen no 1
52.32 mg/100 g FW Onion - Allium cepa - Bianca della Regina - Frozen no 1
15.29 mg/100 g FW Celery - Apium graveolens - Dulce - Frozen no 1