Advanced nutrition in foods

This post is meant to catalog the following nutritional components of foods:
* Carotenoids
* Antioxidants
* Flavonoids
* Chlorophyll
* Acids
* Fats/oils
* Sugars (the kinds--not the amounts, per se)
* Useful phytochemicals
* Remarkable mineral levels
* Remarkable vitamin levels

Note that this information is not comprehensive per plant; the plants probably have loads of other nutrients. I plan to update this periodically.

Flower petals:

* Calendula: iodine
* Clover
* Cucumber
* Dandelion
* Dianthus: ?
* Marigold: zeaxanthin
* Roselle/Hibiscus
* Roses: rubixanthin; I imagine they have carotenoids that differ based on the petal colors.
* Squash
* Sunflower: ?
* Tuberous Begonias: ?
* Violets/pansies: ?
* Zinnea: ?

Fruits:

Citrus:
* Grapefruit: ?
* Kumquat
* Lemons: ?
* Limes (green): ?
* Limes (yellow): ?
* Oranges (orange): ?
* Oranges (blood red): ?
* Pomelo
* Tangerine

Cucumbers (with skin): Silica

Kiwi

Misc. Nightshades:
* Eggplant: ?
* Garden huckleberry: ?
* Pepino melon: ?
* Tzimbalo: ?
* Wonderberries: ?

Pepper fruits:
* Red peppers: Capsanthin, Capsorubin
* Orange peppers: Zeaxanthin
* Yellow peppers: Violaxanthin, Lutein
* Green peppers: Chlorophyll
* Brown peppers: mostly chlorophyll

* Rose hips: Vitamin C

Tomato fruits:
* Black tomatoes: ?
* Brown tomatoes: ?
* Green tomatoes: Chlorophyll
* Maroon tomatoes: ?
* Orange tomatoes (tangerine gene): Tetra-cis lycopene
* Orange tomatoes (beta carotene gene): Beta carotene
* Peach tomatoes: ?
* Pink tomatoes: ?
* Dark pink tomatoes: ?
* Purple tomatoes: ?
* Red tomatoes: Lycopene
* White tomatoes: ?
* Yellow tomatoes ?
* Striped tomatoes: Stripes can positively impact carotenoid content. The color still matters.
* Blue tomatoes: They have anthocyanins on their skins. The color underneath still matters.

Watermelon fruits:
* Orange watermelons: ?
* Pink watermelons: Lycopene?
* Red watermelons: Lycopene
* Yellow watermelons (canary): ?
* Yellow watermelons (other): ?
* White watermelons: ?

Grain/seeds/nuts:

* Corn: zeaxanthin
* Wheat: zeaxanthin

Greens, algae, microalgae, etc.:

* Amaranth
* Arugula
* Blue-green algae
* Cabbage, green
* Cabbage, purple
* Chard
* Chives
* Chlorella
* Clover
* Dandelion: carotene-ß, carotene-a, lutein, cryptoxanthin, and zeaxanthin (source)
* Garlic greens
* Green onions (Allium fistulosum): ?
* Green onions (Allium cepa): ?
* Kale: zeaxanthin
* Lettuce, iceburg
* Lettuce, red
* Lettuce, romaine
* Mallow (Malva neglecta): ?
* Mary thistle
* Spinach: zeaxanthin
* Spirulina
* Wheat grass

Meats, eggs and milks:

* Beef: ?
* Chicken eggs: Pretty much everything.
* Chicken (meat): ?
* Pork
* Salmon: astaxanthin, DHA, EPA
* Trout: astaxanthin
* Tuna:
* Turkey: Tryptophan

Roots/tubers:

Carrots:
* Black carrots:
* Orange carrots: beta carotene
* Purple carrots: anthocyanins
* Yellow carrots: ?
* White carrots: ?

Potatoes:
* Blue potatoes: ?
* Red potatoes: ?
* White potatoes: ?
* Yellow potatoes: ?

Sweet potatoes:
* Orange sweet potatoes: ?
* Purple sweet potatoes: ?
* Yellow sweet potatoes:?