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In the following table are vegetables collected in Italy and analysed for antioxidant activity by Italian researchers. (Please see at the bottom of the page for the source of the data. ) Estimates of total antioxidant capacity in the vegetables was carried out with three methods, FRAP, TRAP and TEAC. Water and lipid-soluble extracts of the vegetables were used for the antioxidant assays.
Total antioxidant capacity of vegetable extracts
| Antioxidant Source |
Antioxidant activity (estimated by three different methods)
|
|
FRAP (mmol Fe2+/ Kg FW) |
TRAP (mmol Trolox/Kg FW) |
TEAC (mmol Trolox/Kg FW) |
| Artichoke |
11.09 |
6.85 |
1.55 |
| Arugula |
14.30 |
4.22 |
3.55 |
| Asparagus |
10.60 |
9.71 |
3.92 |
| Avocado |
4.90 |
1.87 |
2.22 |
| Beet |
13.13 |
2.70 |
5.21 |
| Beetroot (red cooked) |
15.31 |
7.67 |
2.94 |
| Broccoli |
11.67 |
3.07 |
3.04 |
| Cabbage (green) |
5.79 |
2.83 |
1.15 |
| Cabbage (Savoy) |
8.17 |
2.35 |
2.08 |
| Carrot |
1.06 |
0.70 |
0.44 |
| Cauliflower |
4.27 |
1.61 |
1.10 |
| Celery |
1.16 |
0.47 |
0.49 |
| Chicory |
6.72 |
1.88 |
1.86 |
| Cucumber |
0.71 |
|
0.43 |
| Eggplant |
3.77 |
2.82 |
1.10 |
| Endive |
3.24 |
0.91 |
0.30 |
| Fennel |
2.33 |
0.78 |
0.43 |
| Green bean |
2.35 |
0.65 |
1.27 |
| Leek |
2.15 |
1.02 |
0.72 |
| Lettuce (green) |
4.94 |
2.31 |
1.33 |
| Mushroom |
16.39 |
6.26 |
4.93 |
| Onion (yellow) |
5.28 |
2.43 |
1.82 |
| Pepper (chili) |
23.54 |
6.42 |
7.62 |
| Pepper (red bell) |
20.98 |
5.47 |
8.40 |
| Potato |
3.67 |
0.85 |
0.80 |
| Pumpkin |
4.00 |
|
3.71 |
| Radicchio |
11.39 |
6.27 |
3.24 |
| Radish (red) |
3.77 |
3.62 |
2.22 |
| Spinach |
26.94 |
5.79 |
8.49 |
| Swiss chard (stalk) |
11.60 |
2.91 |
3.53 |
| Tomato (salad) |
5.12 |
1.31 |
1.65 |
| Tomato (sauce) |
6.15 |
1.69 |
1.47 |
| Turnip tops |
17.77 |
6.62 |
5.52 |
| Zucchini |
3.33 |
|
2.86 |
FRAP = Ferric reducing antioxidant power; TRAP = total radical-trapping antioxidant parameter; TEAC = Trolox equivalent antioxidant capacity.
FW=Fresh weight
More lists of food sources high in antioxidants :
Fruits, vegetables, nuts
Fruits -I
Fruits - II
Whole grain breakfast cereals
Cereals grains
Dark chocolate and other cocoa products
Table adapted from: Nicoletta Pellegrini, Mauro Serafini, Barbara Colombi, Daniele Del Rio, Sara Salvatore, Marta Bianchi and Furio Brighenti. 2003. Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays. J. Nutr. 133:2812-2819.
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Last Updated on Monday, 12 October 2009 |
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