Table 1 Lignan content (μg/100 g wet basis) of foods

Food	Total μg per 100 g	Seco	Mat	Lar	Pino	Med	Syr	Reference
Sesame seed	39,348	66	481	9470	29331	*		Milder et al., 2005
Flax seed	301,129	294210	553	3041	3324			Milder et al., 2005
Wheat	539	35	3	62	37	30	372	Adlercreutz and Mazur, 1997
Rye	1,891	38	27	324	381	127	973	Kuhnle et al., 2009, Penalvo et al., 2008
Asparagus	1,034	743	14	92	122	3	58	Penalvo et al., 2008
Grapes	126	32		37	28	8	21	Kuhnle et al., 2009, Penalvo et al., 2008
Kiwi	147	116		10	8	5	8	Kuhnle et al., 2009, Penalvo et al., 2008
Lemon	335	4		25	185	64	57	Kuhnle et al., 2009, Penalvo et al., 2008
Oranges	122	11		19	9	6	77	Kuhnle et al., 2009, Penalvo et al., 2008
Pineapple	172	7	10	67	4	3	81	Kuhnle et al., 2009, Penalvo et al., 2008
Wine(Italy, red)	1,378	1,280	98					Kuhnle et al., 2009, Penalvo et al., 2008
Coffee	18.7∼31.3	9.4∼16.1	0.0∼0.7	9.0∼13.1	0.4∼1.5			Milder et al., 2005
Tea, black	63.6∼77.1							Milder et al., 2005

* blanks indicate no data available at this time for these compounds on this item.
Seco: secoisolariciresinol, Mat: matairesinol, Lar: lariciresinol, Pino: pinoresinol, Med: medioresinol, Syr: syringaresinol, all as aglycones.