Table 1.
Total phenolic and total flavonoid contents of commonly used Brassica spp. sprout vegetables

Brassica spp. sprout vegetables	Total phenolic contents (mg TAE/g)	Total flavonoid contents (mg CE/g)
B. oleracea var. gongyloides	23.97±0.46a1)	13.08±0.37b
R. sativus L. var. sativus	21.83±0.34b	10.47±0.97c
B. oleracea var. italica	18.30±0.80e	10.34±0.77c
B. rapa var. glabra Regel	19.02±0.51d	10.74±1.50c
B. napus	22.17±0.18b	13.34±0.58b
R. sativus	24.40±1.24a	15.30±1.35a
B. carnpestris var. narinosa	20.68±0.11c	8.26±1.00d

Each bar represents the mean±SD of triplicate determinations, n=4. ^a-dMeans not sharing a common letter are significantly different (p<0.05) by Duncan's multiple test.