Carrots Brussels sprouts

Peppers (Bell, Green, Red) Methamidophos, Acephate, and Endosulfan Vitamins A, C Green Peas, Broccoli, Romaine Lettuce, Carrots, Brussels Sprouts, Asparagus... 

Tomato, watermelon, pink grapefruit, papaya, guava, rose hip Carrot, apricot, mango, red pepper, kale, spinach, broccoli Carrot, collard green, pumpkin, corn, yellow pepper, cloudberry Kale, spinach, broccoli, pea, Brussels sprout, collard green, lettuce, corn, egg yolk... 

Deng and others (1998) studied the effects of Brussels sprouts on spontaneous and induced oxidative DNA damage in terms of 8-oxo-7,8-dihydro-2,-dcoxyguanosinc (8-oxodG) in rats. Kasai and others (2000) demonstrated that various plant extracts, such as carrot, apricot, and prune, showed inhibitory effects in an in vitro assay of lipid peroxide-induced 8-OHdG formation. Zhu and others (2000) investigated the effect of an aqueous extract of cooked Brussels sprouts on formation of 8-oxodG in calf thymus DNA in vitro. 

Medium pyridoxine content (100-1,000 micrograms/100 grams). Avocado, banana, barley, beef, Brussels sprouts, butler, cabbage, carrot, cauliflower, cod. corn (maize), eggs, flounder, grape, halibut, kale, lamb, mackerel, oats, pea, pear, pork, potato, rye, sardine, soybean, spinach, tomato, tuna, turnip, veal (brain, heart, kidney), whale, wheat, yam,... 

Low vitamin E content (0.5-5 milligrams/ 00 grams). Apple, bacon, bean (dry navy), beef, beef liver, blackberry. Brussels sprouts, butter, carrot, cauliflower, cheeses, coconut, corn (maize), corn (maize) meal, eggs, flour (whole wheat), kale, kohlrabi, lamb, lettuce, mustard, oats, oatmeal, olive, parsnip, pea. pear, pepper (sweet), pork, rioe (brown), rye, sweet potato, turnip greens, veal, wheat. 

Cellulose Polysaccharide composed of glucosyl residues linked p-1,4. Whole wheat flour, unprocessed bran, cabbage, peas, green beans, wax beans, broccoli, brussel sprouts, cucumber with skin, green peppers, apples, carrots... 

All vegetable juices cooked and canned asparagus, beets, carrots, eggplant, green beans, peas, pumpkin, spinach, squash, end tomatoes corn end lima or nevy beans ihet have been passed through a sieve end raw lettuce. Cooked broccoli, Brussels sprouts, cabbage, cauli flower, corn, cucumbers, kale, onions, parsnips, end whole lima or navy beans, All raw vegetables except lettuce. 

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