|
|
[ 9.65, 13.62 ) |
9.65 mg/100 g FW
|
Potato - Commercial varieties - Idaho Russet (small tubers) |
Dao L., et al (1992) Chlorogenic acid content of fresh and pr.... Journal of Agricultural and Food Chemistry 40:2152-2156 |
|
13.14 mg/100 g FW
|
Potato - Experimental varieties - Simplot I |
Dao L., et al (1992) Chlorogenic acid content of fresh and pr.... Journal of Agricultural and Food Chemistry 40:2152-2156 |
|
13.30 mg/100 g FW
|
Potato - Commercial varieties - Small red |
Dao L., et al (1992) Chlorogenic acid content of fresh and pr.... Journal of Agricultural and Food Chemistry 40:2152-2156 |
|
|
[ 13.62, 17.60 ) |
14.22 mg/100 g FW
|
Potato - Commercial varieties - Idaho Russet (large tubers) |
Dao L., et al (1992) Chlorogenic acid content of fresh and pr.... Journal of Agricultural and Food Chemistry 40:2152-2156 |
|
16.51 mg/100 g FW
|
Potato - Experimental varieties - Simplot II |
Dao L., et al (1992) Chlorogenic acid content of fresh and pr.... Journal of Agricultural and Food Chemistry 40:2152-2156 |
|
17.36 mg/100 g FW
|
Potato - Experimental varieties - NDA 1725 |
Dao L., et al (1992) Chlorogenic acid content of fresh and pr.... Journal of Agricultural and Food Chemistry 40:2152-2156 |
|
|
[ 17.60, 21.58 ) |
18.71 mg/100 g FW
|
Potato - Experimental varieties - Potato 3194 |
Dao L., et al (1992) Chlorogenic acid content of fresh and pr.... Journal of Agricultural and Food Chemistry 40:2152-2156 |
|
|
[ 37.48, 41.45 ) |
40.00 mg/100 g FW
|
Potato - Christa - 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) |
|
40.03 mg/100 g FW
|
Potato - Christa - 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) |
|
|
[ 41.45, 45.43 ) |
43.50 mg/100 g FW
|
Potato - Christa - 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) |
|
44.96 mg/100 g FW
|
Potato - Christa - 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) |
|
|
[ 45.43, 49.41 ) |
49.40 mg/100 g FW
|
Potato - Christa - 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) |