Table 1.
Trans-resveratrol concentrations found in fruits and vegetables of analyzed samples
| Sample | Incidence | Trans-resveratrol (µg/g) |
|---|---|---|
| Blueberry | 0/1 | – |
| Carrot | 0/1 | – |
| Cherry | 0/1 | – |
| D’Anjou pear | 0/1 | – |
| Dates | 1/1 | 3.0 |
| Flat peach | 0/1 | – |
| Golden apple | 0/1 | – |
| Lettuce | 0/1 | – |
| Macadamia nut | 0/1 | – |
| Nectarine | 0/1 | – |
| Onion | 0/1 | – |
| Peach | 0/1 | – |
| Peanut | 0/1 | – |
| Purple cabbage | 0/1 | – |
| Radish | 0/1 | – |
| Red grape | 0/1 | – |
| Red pepper | 0/1 | – |
| Strawberry | 0/1 | 0.2 |
| Tomato | 3/10 | 0.2, 0.7, 2.1 |
| Walnut | 0/1 | – |
| Watermelon | 0/1 | – |
| White grape | 0/1 | – |
| Wild asparagus | 0/1 | – |