Table 2.

Ranges of average polyamine content (nmol/g) in foods of plant origin.

Food categories	Putrescine	Spermidine	Spermine	References
Fruits
Apple, avocado, banana, cherry, kiwi, mandarin, orange, pear, peach, pineapple, strawberry, fruit juices.	nd−1,554	6.9–98	nd−25	(9, 37, 59, 60)
Vegetables
Broccoli, cabbage, cauliflower, carrot, celeriac, courgette, cucumber, eggplant, green beans, green pepper, lettuce, mushroom, onion, potato, spinach, tomato.	5.7–794	6.9–398	nd−54	(9, 37, 59–69)
Legumes and soybean products
Chickpeas, lentils, peas, white beans, red kidney beans, soybean, soybean sprouts, soybean milk, tofu, soy sauce, miso	nd−525	1.0–1,425	nd−341	(37, 55, 59, 61, 63, 64, 66–68, 70)
Nuts and oilseeds
Almonds, chestnuts, pistachios, seeds	34–488	41–383	63–165	(37, 64)
Cereals
Rice, wheat germ, white bread	2.3–704	2.8–2437	nd−722	(37, 59, 63, 68)

nd, not detected.