Concentration data for Quercetin 3-O-rutinoside in Zucchini, raw Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.80, 1.09 ) 0.80 mg/100 g FW Zucchini - Fresh - Sample 4 - Edible parts - Raw Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223)
1.00 mg/100 g FW Zucchini - Fresh - Sample 3 - Edible parts - Raw Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223)
[ 1.09, 1.38 ) 1.13 mg/100 g FW Zucchini - Fresh - Sample 5 - Edible parts - Raw Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223)
[ 1.38, 1.68 ) 1.43 mg/100 g FW Zucchini - Fresh - Sample 1 - Edible parts - Raw Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223)
[ 1.97, 2.27 ) 2.26 mg/100 g FW Zucchini - Fresh - Sample 2 - Edible parts - Raw Andlauer W., et al (2003) Influence of cooking process on phenolic.... International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223)