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. 2019 Dec 21;9(1):11. doi: 10.3390/antiox9010011

Table 1.

Polyphenol concentrations of different herbs, vegetables, and fruits.

0–1.99 mM 2–3.99 mM 4–7.99 mM 8–15.99 mM >16 mM
Cucumber Peach Paprika yellow Paprika red Currant black
Zucchini Apricot Grape white Blackberry Peppermint
Tomato Plum Currant red Lovage
Apple Apple Grape red
Asparagus Parsley Elderberry
Walnut Chive