Doc:Food/Flavonoid

Flavonoid in Food

Summary

Flavonoid contents in food may vary from many reasons: the place and time of harvest, measurement method, and the handling of biological samples. In this section, we selected foods with over 10 mg flavonoids per standard serving. For example, fresh peppermint contains ca 20 mg flavones (apigenin and luteolin) per 100 g, but we do not eat over 50 g peppermint leaves in a normal diet. The following data are rather subjectively selected from data tables in this database.