Table 1:
Baseline total-flavonoid and flavonoid-class consumption, and frequency of consumption of major whole food contributors1
| Level of consumption (mg/d) | Major whole food contributors | |
|---|---|---|
| Total-flavonoids | 379±374 | Tea |
| Apples | ||
| Oranges2 | ||
| Flavonoid-classes | ||
| Flavonols | 19 ± 13 | Tea |
| Onions | ||
| Apples | ||
| Flavan-3-ols | 61 ± 82 | Tea |
| Apples | ||
| Blueberries | ||
| Proanthcyanins | 257 ± 278 | Tea |
| Apples | ||
| Strawberries | ||
| Flavones | 2 ± 1 | Oranges2 |
| Red wine | ||
| Peppers | ||
| Flavanones | 33 ± 33 | Oranges2 |
| Grapefruit2 | ||
| Red wine | ||
|
Anthocyanins |
11 ± 14 | Blueberries |
| Strawberries | ||
| Apples |
1
Results are energy-adjusted mean ± SD. n = 93,145.
2
Includes both fresh fruit and juice products.