Comparison of Glutathione in Fresh vs. Cooked Foods (in milligrams per 3 1/2 oz (100 g) serving)

Table 1. Comparison of Glutathione in Fresh vs. Cooked Foods (in milligrams per 3 1/2 oz (100 g) serving)
Food	Glutathione Content
Apples	Uncooked: 21.0 mg     Cooked: 0.0 mg
Carrots	Uncooked: 74.6 mg     Cooked: 0.0 mg
Grapefruit	Uncooked: 70.6 mg     Cooked: 0.0 mg
Spinach	Uncooked: 166 mg     Cooked: 27.1 mg
Spinach (4)	Uncooked: 9.65 mg     Cooked: N/A mg
Tomatoes	Uncooked: 169 mg     Cooked: 0.0 mg
Asparagus (4)	Uncooked: 28.3 mg     Cooked: N/A mg
Avocado (4)	Uncooked: 27.7 mg     Cooked: N/A mg
Purslane (4)	Uncooked: 14.81 mg     Cooked: N/A mg

(1). JONES DP, COATES RJ, FLAGG EW, et al. (1992) Glutathione in Foods listed in the National Cancer Institute's Health Habits and History Food Frequency Questionnaire. Nutr Cancer 17: 57-75 
(2). BLOCK G, DRESSER CM, HARTMAN AM, CARROLL MD (1985) Nutrient sources in the American diet: Quantitative data from the NHANES II Survey. I. Vitamins and Minerals. Am J Epidemiol 122: 13-26 
(3). BLOCK G, DRESSER CM, HARTMAN AM, CARROLL MD (1985) Nutrient sources in the American diet: Quantitative data from the NHANES II Survey. Macronutrients and Fats. Am J Epidemiol 122: 27-40 
(4) SIMOPOULOS AP, NORMAN HA, GILLASPY JE (1995) Purslane in human nutrition and its potential for world agriculture. World Rev Nutr Diet 77: 47-74

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