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ANDI 500 to 1000: Kale:
1,000; Collard greens: 1,000; Mustard greens: 1,000; Watercress: 1,000; Swiss
chard: 895; Bok choy: 865; Spinach: 707; Arugula: 604; Romaine: 510
ANDI 100 to 500: Brussels
sprouts: 490; Carrots: 458; Cabbage: 434; Broccoli: 340; Cauliflower: 315; Bell
peppers: 265; Mushrooms: 238; Asparagus: 205; Tomato: 186; Strawberries: 182; Sweet
potato: 181; Zucchini: 164; Artichoke: 145; Blueberries: 132; Iceberg lettuce: 127;
Grapes: 119; Pomegranates: 119; Cantaloupe: 118; Onions:
109; Flax seeds: 103
ANDI 50 to 100: Orange: 98; Edamame:
98; Cucumber: 87; Tofu: 82; Sesame seeds: 74; Lentils: 72; Peaches: 65; Sunflower
seeds: 64; Kidney beans: 64; Green peas: 64; Cherries: 55; Pineapple: 54; Apple:
53; Mango: 53; Peanut butter: 51
ANDI 25 to 50: Corn:
45; Pistachio nuts: 37; Shrimp: 36; Salmon: 34; Eggs: 34; Milk, 1%: 31; Walnuts:
30; Bananas: 30; Whole-wheat bread: 30; Almonds: 28; Avocado: 28; Brown rice: 28;
White potato: 28; Low-fat plain yogurt: 28; Cashews: 27; Oatmeal: 26
ANDI 1 to 25: Chicken
breast: 24; Ground beef, 85% lean: 21; Feta cheese: 20; White bread: 17; White
bread (estimated without fortification):
9; White pasta: 16; White pasta
(estimated without fortification): 11; French fries: 12; Cheddar cheese:
11; Apple juice: 11; Olive oil: 10; Vanilla ice cream: 9; Corn chips: 7; Cola: 1
(Adapted from ‘Eat to Live Cookbook’, by Dr. Joel Fuhrman, M.D.)