Table 2. The contents of total contents and total flavonoid contents of B. oleracea fermented with L. plantarum

Sample	Polyphenol contents (mg GAE1)/g)	Flavonoid contents (mg NA2)/g)
Fermented B. oleracea	15.84±0.253)	1.19±0.09

GAE, gallic acid equivalent.
NA, naringin equivalent.
Mean±SD (n=3) within each column followed by different letters are significantly different (p⟨0.05).