Table 2.
Sulfur-rich fruits and vegetables (modified from [151], values reported as mean ± SD (n = 3); ND = not detectable). Numbers represent nM/g wet weight (mean ± SD of three samples).
| Food | Glutathione | NAC | Cysteine |
|---|---|---|---|
| Asparagus | 349 ± 26 | 46 ± 1 | 122 ± 1 |
| Avocado | 339 ± 10 | ND | 4 ± 1 |
| Banana | ND | ND | 7 ± 0 |
| Broccoli | 4 ± 1 | ND | ND |
| Carrot | 4 ± 0 | ND | ND |
| Cauliflower | 6 ± 1 | ND | 7 ± 1 |
| Cucumber | 123 ± 38 | 6 ± 1 | 11 ± 3 |
| Grapefruit | 13 ± 3 | 4 ± 0 | 15 ± 2 |
| Green Beans | 230 ± 2 | ND | 67 ± 11 |
| Green Pepper | 8 ± 1 | 12 ± 2 | 9 ± 1 |
| Green Squash | 47 ± 11 | ND | 6 ± 1 |
| Lemon | 5 ± 0 | 4 ± 0 | 6 ± 0 |
| Mango | 59 ± 6 | ND | 10 ± 0 |
| Orange | 5 ± 11 | ND | 41 ± 2 |
| Papaya | 136 ± 12 | ND | 58 ± 5 |
| Parsley | 17 ± 9 | 9 ± 1 | 8 ± 1 |
| Potato | 5 ± 0 | ND | ND |
| Red Pepper | 42 ± 2 | 25 ± 4 | 349 ± 18 |
| Spinach | 313 ± 33 | ND | 84 ± 2 |
| Strawberry | 39 ± 8 | 5 ± 1 | 59 ± 5 |
| Tomato | 64 ± 10 | 3 ± 1 | 55 ± 3 |
| Yellow Squash | 39 ± 8 | ND | 27 ± 6 |