Table 1.
Some common sources of antioxidants of the Mediterranean diet.
| Glucosinolates (mg/100 g) | Vitamin C (mg/100 g) | Vitamin E (mg/100 g) | Retinol equivalents (μg/100 g) | Beta-carotene (μg/100 g) | Total phenolics∗ (mg/100 g) | |
|---|---|---|---|---|---|---|
| Broccoli | 61.7 | 77 | 1.3 | 123 | 738 | 89 |
| Brussels sprouts | 236.6 | 81 | 1.0 | 220 | 1320 | 221 |
| Cabbage | 58.9 | 47 | 0.18 | 19 | 738 | 81.73 |
| Cauliflower | 43.2 | 59 | 0.15 | 50 | 114 | 88.63 |
| EVOO | — | 22.4 | 36 | — | 55.14 | |
| Garlic | 9 | — | 1 | 6.9 | 87.04 | |
| Kale | 100.7 | 110 | 2.24 | 225 | 1350 | 176.67 |
| Onion | 5 | 0.22 | 3 | 0 | 69.49 | |
| Parsley | 162 | 1.29 | 943 | 5658 | 836.9 | |
| Radish | 92.5 | 18 | 0 | 0 | 0 | 44.3 |
| Rosemary | 29 | 1.5 | 92 | 550 | 1212.3 | |
| Sage leaves | 0 | 9.15 | 215 | 3540 | 1049.3 | |
| Turnip | 93.0 | 23 | 2.44 | 0 | 1794 | 93.5 |