Figure 4A. Total phenolics and ORAC values of eight different varieties of beans. The eight varieties of beans were analyzed in their raw and cooked states. The cooking conditions are detailed in Material and Methods. TP and ORAC values of cooked beans are presented as numbers within a rectangle. ORAC values are expressed as μmol TE/100 g fw (raw) or /100 g cw (cooked beans). TP are expressed as mg GAE/100 g of fw and cw

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Total Phenolics and Antioxidant Capacity of Vegetables Grown in the Southwestern Andes Region of South America

Fuentes Jocelyn, Montoya Paulina, Vio Fernando, Speisky Hernan

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