The levels of vitamin E in Kakadu Plum and Quandong were comparable with the avocado benchmark. Phenolic compounds were identified as the major source of antioxidant capacity. The rich composition of phenolic mixtures and the presence of compounds with catechol-based structure are the primary source of antioxidant capacity of native fruits and herbs. These native foods all possessed higher levels of lutein than avocado which is considered to be a primary source of this health-giving carotenoid.

All of the evaluated native plant species contained folate with Australian Desert Lime being the richest source; double the amount of the recommended daily intake and over 10 times greater than Blueberry.

Tasmania Pepper Leaf contained 75% of the recommended daily intake and Quandong, Kakadu Plum, Riberry and Lemon Aspen among the fruits contained 50% of the recommended daily intake; almost 3 times higher than Blueberry. Outstanding levels of vitamin C were identified in Kakadu Plum and in Australian Desert Lime.

Many of the native foods tested possessed higher levels of important minerals. Native fruits, herbs, and spices as exceptionally rich sources of antioxidants that are of both hydrophilic and lipophilic origin. This unique quality of Australian native fruits, herbs, and spices will complement antioxidant profiles obtained from commonly consumed fruits that are lacking or display very low antioxidant activity of lipophilic compounds.