Flavonoid content of food ITEMs
Rich Source 10mg/100gm
Tea, wine, broccoli, onions, grapefruit, oranges
Moderate Source 4-9mg/100gm
Turnip greens, apples, apricots, pears,peaches, strawberries
Low Source 1-3.9mg/100gm
Sprouts, cabbages, lettuce, spinach, kidney and lima beans, carrots
Flavonoids are phenolic chemicals with anti-bacterial, anti-viral, wound-healing properties that defend against cell ravages and UV damage. Anti-oxidants armourplate human cells against ill effects of various toxins.
TEA: One of the richest sources of anti-oxidants
Vegetables/Fruits=100g weight
Beverages=150 ml
Tomato
Egg plant
Apple
Orange juice
Black tea
Red wine
Source: Brooke Bond Tea & Health Information Centre
