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Table 2 Contribution of the main sources of polyphenol content in the diets of university students

From: Dietary profile and phenolics consumption in university students from the Ningxia Hui Autonomous Region of China

Food Mean intake (g/d) Polyphenols content (mg/100 g) Polyphenols contributed by mean intake (mg) Relative contribution (%)
Apple 109.15 296.3 323.41 22.95
Grape 28.66 201.0 57.61 4.09
Banana 65.03 90.4 58.79 4.17
Pear 87.43 71.0 62.08 4.41
Pineapple 47.16 94.3 44.47 3.16
Broccoli 66.39 101.6 67.45 4.79
Spinach 32.76 91.0 29.81 2.11
Cucumber 91.54 19.5 17.85 1.27
Eggplant 56.61 87.0 49.25 3.49
Tomato 100.87 68.0 68.59 4.87
Potato 142.31 38.0 54.08 3.84
Green tea 42.32 65.8 27.85 1.98
Black tea 37.33 80.5 30.05 2.13
Apple juice 16.37 339.0 55.49 3.93
Orange juice 35.53 755.0 268.25 19.03