Table 3 |
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|
Excerpt of the analyses of nuts, legumes and grain products in the Antioxidant Food Table. |
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|
Antioxidant content mmol/100 ga) |
n |
Min |
Max |
|
|
|
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|
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 |
|
|
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|
mean value when n > 1 |
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|
Carlsen et al. Nutrition Journal 2010 9:3 doi:10.1186/1475-2891-9-3 |
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