Table 1.
Flavanols in fruits and berries.
Fruit | Flavanols (mg/100 g fresh weight) | References |
---|---|---|
Apple | 0.1–45 | [13,14,17,20] |
Apricot | 0.3–11 | [13,14] |
Avocado | 0.1–0.6 | [13,14] |
Banana | 0.1–10.3 | [13,25] |
Black currant | 1.2 | [14] |
Blackberry | 3.3–23.8 | [13–15,17] |
Blueberry | 1–7 | [13–15] |
Cherry | 6.3–23 | [13–15,17] |
Custard apple | 18–25 | [13] |
Fig | 0.1–4.8 | [13,16,17] |
Grape | 0.1–20 | [13–15,23,24] |
Kiwi | 0.3–0.8 | [13,14] |
Loquat fruit | 2.5–2.9 | [13] |
Mango | 1.7 | [13] |
Peach | 2–17 | [13,14] |
Pear | 0.4–12 | [13,14,22] |
Persimmon | 0.4–1.7 | [13,18] |
Plum | 3.7–79 | [13,14,17] |
Pomegranate | 0.8–1.2 | [13] |
Quince | 3–7 | [13,14] |
Raspberry | 2–48 | [13–15,17] |
Red currant | 2–7 | [13,14] |
Strawberry | 2–6 | [13–15,17] |
Strawberry tree fruit | 10–29 | [13,19] |