Table 3

Excerpt of the analyses of nuts, legumes and grain products in the Antioxidant Food Table.

Antioxidant content mmol/100 ga)

n

Min

Max


Barley, pearl and flour

1.0

4

0.74

1.19

Beans

0.8

25

0.11

1.97

Bread, with fiber/whole meal

0.5

3

0.41

0.63

Buckwheat, white flour

1.4

2

1.08

1.73

Buckwheat, whole meal flour

2.0

2

1.83

2.24

Chestnuts, with pellicle

4.7

1

-

-

Crisp bread, brown

1.1

3

0.93

1.13

Maize, white flour

0.6

3

0.32

0.88

Millet

1.3

1

-

-

Peanuts, roasted, with pellicle

2.0

1

-

-

Pecans, with pellicle

8.5

7

6.32

10.62

Pistachios

1.7

7

0.78

4.98

Sunflower seeds

6.4

2

5.39

7.50

Walnuts, with pellicle

21.9

13

13.13

33.29

Wheat bread, toasted

0.6

3

0.52

0.59

Whole wheat bread, toasted

1.0

2

0.93

1.00


mean value when n > 1

Carlsen et al. Nutrition Journal 2010 9:3   doi:10.1186/1475-2891-9-3

Open Data