Table 2.

Flavonoid contents of vegetables (mg/100 g food) [24].

Vegetables	ANT	CHA	FVA	FNE	FVE	FVO	Total
Cabbages
Broccoli	-	-	-	-	-	27.8	27.8
Fruit Vegetables
Avocado	-	-	0.55	-	-	-	0.55
Black olive	82.97	-	-	-	27.43	49.43	159.83
Green olive	-	-	-	-	0.56	-	0.56
Green sweet pepper	-	-	-	-	2.11	5.49	7.6
Red sweet pepper	-	-	-	-	0.05	0.24	0.29
Tomato	-	-	-	0.14	-	0.014	0.15
Leaf Vegetables
Curly	-	-	-	-	-	24.06	24.06
Escarole	-	-	-	-	-	18.23	18.23
Green lettuce	-	-	-	-	0.4	3.99	4.39
Red lettuce	3.53		-	-	2.51	16.74	22.78
Spinach	-	-	-	-	-	119.27	119.27
Onion-Family Vegetables
Red onion	9	-	-	-	-	122.51	131.51
White onion	-	-	-	-	-	5.4	5.4
Yellow onion	-	-	-	-	-	59.1	59.1
Shallot	-	-	-	-	-	112.22	112.22
Pod Vegetables
Broad bean pod	-	0.08	154.45	-	0.37	34.64	189.54
Green bean	-	-	2.42	-	-	5.55	7.97
Shoot Vegetables
Asparagus	-	-	-	-	-	23.19	23.19
Globe artichoke, heads	-	-	-	-	57.8	-	57.8

ANT: Anthocyanins, CHA: Chalcones, FVA: Flavan-3-ols, FNE: Flavanones, FVE: Flavones, FVO: Flavonols.