Figure 5A. Ranking of the per portion ORAC values of vegetables that are consumed in their raw state. Out of the 69 vegetables under study, 43 were selected and shown in the figure as these are either regularly or occasionally consumed in their raw state. Values were calculated by multiplying the ORAC of each vegetable (expressed μmol TE/100 g of weight of the edible raw part) by the portion at which such vegetable is regularly consumed (expressed in g; complementary table)

From

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

Fuentes Jocelyn, Montoya Paulina, Vio Fernando, Speisky Hernan

Journal of Food and Nutrition Research. 2016, 4(12), 760-772 doi:10.12691/jfnr-4-12-1