Table 1.
Contribution of plant foods consumption to the daily antioxidant capacity (AOX) in the Spanish diet.
| Food type | Analytical Assay | AOX Daily Intake 1 (µmol Trolox/d) |
AOX Serving Intake 2 (µmol Trolox/serving) |
Mean Contribution to Daily Antioxidant Capacity Intake (%) 3 | Mean Contribution to Daily Antioxidant Capacity Intake Per Serving (%) 3 |
|---|---|---|---|---|---|
| Alcoholic drinks | FRAP | 1228 | 3649 | 20.4 | 60.7 |
| Cereals | FRAP | 22,423 | 6343 | 373 | 106 |
| Cocoa | FRAP | 909 | 6888 | 15.1 | 115 |
| Coffee | FRAP | 296 | 1426 | 4.92 | 23.7 |
| Fruits | FRAP | 19,130 | 22,230 | 318 | 370 |
| Legumes | FRAP | 1250 | 16,655 | 20.8 | 277 |
| Nuts | FRAP | 1257 | 5808 | 20.9 | 96.6 |
| Oils | FRAP | 1157 | 348 | 19.2 | 5.8 |
| Tubers | FRAP | 14,804 | 31,253 | 246 | 520 |
| Vegetables | FRAP | 15,336 | 16,001 | 255 | 266 |
1 Considering consumption for a whole year; 2 Considering the intake of 1 serving; 3 Considering the data of Saura-Calixto and Goñi [19].