Table 1.
Concentrations of polyamines in foods (nmol/g or nmol/mL)1
| spermine | spermidine | |
|---|---|---|
| Apple2 | 0 | 14.73 |
| Banana | 1.00 | 44.90 |
| Lemon & lime | 0.90 | 18.40 |
| Citrus (other) | 0.90 | 18.40 |
| Pineapple | 10.90 | 27.00 |
| Grape3 | 1.60 | 22.50 |
| Orange & mandarin4 | 0 | 41.40 |
| Other fruits5 | 3.02 | 25.50 |
| Pulses6 | 66.46 | 179.7 |
| Treenuts7 | 46.93 | 186.97 |
| Groundnut | 34.60 | 388.70 |
| Cereals8 | 17.94 | 57.55 |
| Potato9 | 7.90 | 64.70 |
| Maize10 | 8.00 | 144.00 |
| Onion11 | 2.50 | 41.20 |
| Tomato12 | 0 | 19.35 |
| Vegetables13 | 6.69 | 124.13 |
| Stimulants14 | 12.50 | 61.40 |
| Oil crops | 0 | 0 |
| Sugar | 0 | 0 |
| Coffee | 0 | 0 |
| Alcoholic beverages15 | 0 | 1.00 |
| Beer16 | 0 | 0.50 |
| Wine17 | 0 | 2.17 |
| Animal fats | 0 | 0 |
| Beef18 | 120.7 | 22.45 |
| Butter & Ghee | 0 | 0.5 |
| Cephalopods19 | 86.00 | 13.50 |
| Cheese20 | 21.581 | 145.337 |
| Cream | 0 | 0 |
| Crustaceans21 | 0 | 1.98 |
| Edible offals22 | 98.90 | 82.28 |
| Eggs | 0 | 0 |
| Fish23 | 16.25 | 16.35 |
| Honey | 0 | 1.00 |
| Meat24 | 110.53 | 29.68 |
| Molluscs25 | 94.43 | 73.13 |
| Mutton & Goat meat | 131.30 | 39.70 |
| Other Marine meat26 | 37.76 | 25.46 |
| Pork | 160.15 | 18.15 |
| Poultry27 | 91.70 | 27.50 |
| Whey28 | 1.00 | 1.00 |
| Whole Milk | 0 | 0 |
For the polyamine concentrations in each food, the mean concentrations in the following foods were used:
Jonagold, Golden, and Granny Smith,
Red grape and green grape.
Orange and orange (Bardocz).
Raisin, prune, pear, peach, yellow peach, dates, kiwi, strawberry, and melon.
French bean, red bean, garden pea, soyabean (Bardocz), and red kidney bean (Bardocz).
Hazelnut, almond, and pistachio.
Rice, semolina, pasta, white bread, oat bread, rye bread, and whole wheat bread.
Potato, skinned; potato with skin; and potato (Bardocz).
Maize (Nishibori).
Onion and onion (Bardocz).
Tomato and tomato (Bardocz).
Salsify, celery, carrot, green cabbage, beet, beetroot, carrot, sorrel, radish, chicory, leek, escarole, red cabbage, green leek, Brussels sprout, lettuce, chervil, cabbage, parsley, mushroom, and button mushroom.
Garlic, yellow pepper, green pepper, and red pepper.
Whisky and Cognac.
Lager beer, and stout beer.
White (Burgundy), white (Loire), red (Bordeaux), red (Cotes-du-Rhone), red (Touraine), and red (Beaujolais) wines.
Veal and beef.
Squid and octopus (Nishibori).
Soft cheese, Swiss Emmental, French Emmental, goat cheese without rind, Brie pasteurized without rind, graded cheese, Camembert, Brie pasteurized with rind, goat cheese with rind, Roquefort, sweet Cantal with rind, Comte, Saint Nectaire without rind, Saint Nectaire with rind, aged cheddar (Bardocz), and fresh cheddar (Bardocz).
Scampi, shrimp, crayfish, and crab claw.
Ox tongue, liver mousse, chitterling, duck liver paste, and pork liver paste.
Hake, cod, whiting, smoked salmon, mullet, fresh salmon, cod (Bardocz), and trout (Bardocz).
Veal, pork, turkey, chicken leg, rabbit, lamb, chicken wing, and beef.
Oyster, white scallop, coral scallop, and clam (Nishibori).
Hake, cod, whiting, smoked salmon, mullet, fresh salmon, cod (Bardocz), trout (Bardocz), scampi, shrimp, crayfish, crab, squid, octopus (Nishibori), oyster, white scallop, coral scallop, and clam (Nishibori).
Turkey wing, chicken leg, and chicken wing.
No available data, therefore data of matured yogurt were used. Concentrations of polyamines in foods with no superscript indicate that they were from a single food.
Polyamine concentrations were expressed as nmol/g or mL.
23The amount in fish was a sum of the amounts in freshwater fish, and demersal, pelagic, and other marine fish, and 26 the amount in other marine meat was obtained by subtracting the sum of the amounts in fresh water fish, demersal and pelagic fish, other marine fish, crustaceans, mollusks, and cephalopods from the amount in fish & seafood in the FOSTAT database. Aquatic animals and other aquatic products were not consumed in surveyed countries.