Table 1 Nitrate content, total phenolic content, and antioxidant activity of green leafy vegetables.

Asteraceae vegetables

Cos

6.21 ± 0.13^c

82.85 ± 0.46^c

1155.04 ± 2.17^d

Green oak

6.63 ± 0.01^b

85.15 ± 0.99^c

590.90 ± 4.67^c

Red oak

9.21 ± 0.08^a

208.79 ± 0.78^b

804.30 ± 3.95^b

Loose leaf

9.46 ± 0.05^a

240.32 ± 0.84^a

1510.45 ± 5.03^a

Brassicaceae vegetables

Cabbage

5.77 ± 0.05^d

64.90 ± 0.75^c

572.75 ± 1.26^b

Cauliflower

7.76 ± 0.07^b

100.48 ± 0.94^b

538.88 ± 3.85^c

Broccoli

8.39 ± 0.01^a

134.25 ± 0.67^a

244.96 ± 4.12^d

Chinese cabbage

6.47 ± 0.09^c

102.70 ± 0.75^b

726.20 ± 3.65^a