Nutritional composition and flavonoid content of edible wild greens and green pies: a potential rich source of antioxidant nutrients in the Mediterranean diet

The traditional Greek diet is dominated by the high consumption of olive oi l, fruit and vegetables. Antioxidants represent a common element in these f oods and may be important mediators of the beneficial effect of this diet. Wild edible greens are frequently consumed throughout Greece. Seven edible wild greens and traditional Cretan green pies were analyzed for their nutri tional composition and flavonoid content, in particular flavonols and flavo nes. A high nutritional value and a low energy value characterize the wild greens. These wild greens have a very high flavonol content when compared w ith regular fresh vegetables,fruits and beverages commonly consumed in Euro pe. Rumex obtusifolius was found to contain twice the amount of quercetin c ontained in onions. Two pieces of Cretan green pie (100 g) contain approxim ately 12 times more quercetin than one glass of red wine (100 ml) and three times more quercetin than a cup of black tea (200 ml). Wild greens potenti ally are a very rich source of antioxidant flavonols and flavones in the Gr eek diet. (C) 2000 Elsevier Science Ltd. All rights reserved.