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