A widely distributed flavonol, concentrated in onions, capers and apples. One of the most-studied dietary flavonoids, mostly at supplemental doses well above what food supplies.
11 foods, grouped by presence band. Bands are used instead of amounts because compound content swings widely with cultivar, soil, storage and preparation — a single number per food would look more precise than the measurements justify.
One of the compounds this food is characterised by in the literature.
Consistently reported in this food in amounts researchers treat as meaningful.
Malus domestica
A pome fruit grown in temperate regions worldwide, with thousands of cultivars differing in acid, sugar and polyphenol content.…
Fagopyrum esculentum
A pseudocereal seed from a plant in the rhubarb family, unrelated to wheat and free of gluten. The USDA reference entry is for…
Recorded in this food without a dependable quantity attached to it.
Capsicum annuum
Non-pungent cultivars of Capsicum annuum, harvested green or left to ripen to red, yellow or orange. Ripening changes their…
Vaccinium corymbosum
Small blue-purple berries of the Vaccinium genus, sold fresh, frozen and dried. Cultivated highbush varieties are larger and…
Coriandrum sativum
The fresh leaf of Coriandrum sativum, the same plant that yields coriander seed. A well-documented genetic variation in olfactory…
Anethum graveolens
The feathery leaf of Anethum graveolens, used fresh with fish, cucumber and cultured dairy; the seed is a separate spice with a…
Allium sativum
The bulb of Allium sativum, used raw, crushed or cooked as a seasoning in most cuisines. The USDA reference entry is per 100 g of…
Brassica oleracea var. sabellica
A loose-leaved cabbage that does not form a head, eaten raw in salads or cooked. Like other Brassica oleracea vegetables it…
Chenopodium quinoa
A pseudocereal seed from a plant related to spinach and beet, cooked and used as a grain. The USDA reference entry is for the…
Detected only in small amounts.