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