Values are reported as mg total glutathione/100g food. Glutathione can be oxidized to various forms that can be reduced back to glutathione in the intestinal tract. “Total glutathione” includes reduced glutathione and these oxidized forms. Values are reported as the mean ± the standard error wherever that information has been reported. NM, not measured. ND, not detected.
Asparagus, fresh, cooked
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Total Glutathione: 28.3 ± 5.4
Avocado, raw, Calif, pared
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Total Glutathione: 27.7 ± 4.0
Potatoes, boiled, with skin
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Total Glutathione: 13.6 ± 2.5
Spinach, raw
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Total Glutathione: 12.2 ± 0.4
Okra, fresh, cooked
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Total Glutathione: 12 ± 2.3
Squash, winter, acorn, baked
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Total Glutathione: 11.7 ± 2.5
Strawberries (canned, frozen)
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Total Glutathione: 9.9 ± 1.7
Cauliflower, fresh cooked
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Total Glutathione: 9.1 ± 2.3
Broccoli spears, fresh, cooked
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Total Glutathione: 9.1 ± 3.0
Tomatoes, raw
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Total Glutathione: 9 ± 0.8
Lemons, raw
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Total Glutathione: 8.7
Beets, canned
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Total Glutathione: 7.9 ± 0.6
Carrots, raw
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Total Glutathione: 7.9 ± 1.5
Grapefruit, white, raw, pared
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Total Glutathione: 7.9 ± 0.2
Carrots, fresh or frozen
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Total Glutathione: 7.9
Grapefruit, pink
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Total Glutathione: 7.9
Nectarines, raw, pared
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Total Glutathione: 7.4
Peaches, unsweetened, raw, pared
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Total Glutathione: 7.4 ± 0.7
Peaches, raw, pared
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Total Glutathione: 7.4
Oranges, raw, pared
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Total Glutathione: 7.3 ± 0.8