Table 3 Excerpt of the analyses of nuts, legumes and grain products in the Antioxidant Food Table.
| Â | Antioxidant content mmol/100 ga) | n | Min | Max |
|---|---|---|---|---|
Barley, pearl and flour | 1.0 | 4 | 0.74 | 1.19 |
Beans | 0.8 | 25 | 0.11 | 1.97 |
Bread, with fiber/whole meal | 0.5 | 3 | 0.41 | 0.63 |
Buckwheat, white flour | 1.4 | 2 | 1.08 | 1.73 |
Buckwheat, whole meal flour | 2.0 | 2 | 1.83 | 2.24 |
Chestnuts, with pellicle | 4.7 | 1 | - | - |
Crisp bread, brown | 1.1 | 3 | 0.93 | 1.13 |
Maize, white flour | 0.6 | 3 | 0.32 | 0.88 |
Millet | 1.3 | 1 | - | - |
Peanuts, roasted, with pellicle | 2.0 | 1 | - | - |
Pecans, with pellicle | 8.5 | 7 | 6.32 | 10.62 |
Pistachios | 1.7 | 7 | 0.78 | 4.98 |
Sunflower seeds | 6.4 | 2 | 5.39 | 7.50 |
Walnuts, with pellicle | 21.9 | 13 | 13.13 | 33.29 |
Wheat bread, toasted | 0.6 | 3 | 0.52 | 0.59 |
Whole wheat bread, toasted | 1.0 | 2 | 0.93 | 1.00 |