Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.10 |
0.00 |
0.61 |
0.25 |
| mol/100 g |
3.76e-07 |
0.00 |
2.26e-06 |
9.22e-07 |
Values calculated by aggregating data from 6
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Apigenin |
mg/100 g FW |
0.10 |
0.00 |
0.61 |
0.25 |
| mol/100 g |
3.76e-07 |
0.00 |
2.26e-06 |
9.22e-07 |
Original Content Values Used to Produce Means
Hertog, M. Hollman, P. Katan, M (1992) Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherland. Journal of Agricultural and Food Chemistry 40:2379-2383
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Red cabbage - Brassica napus L. cv. Rubra DC - April 1992 |
yes |
1 |
|
0.00 mg/100 g FW
|
Red cabbage - Brassica napus L. cv. Rubra DC - April 1991 |
yes |
1 |
|
0.00 mg/100 g FW
|
Red cabbage - Brassica napus L. cv. Rubra DC - Aug 1991 |
yes |
1 |
|
0.00 mg/100 g FW
|
Red cabbage - Brassica napus L. cv. Rubra DC - Dec 1991 |
yes |
1 |
Chun O.K., Smith N., Sakagawa A., Lee C.Y. (2004) Antioxidant properties of raw and processed cabbages. International Journal of Food Sciences and Nutrition 55:191-199 PubMed (22088277)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.61 mg/100 g FW
|
Red cabbage |
no |
1 |
Lugasi A., Hovari J. (2000) Flavonoid aglycons in foods of plant origin I. Vegetables. Acta Alimentaria 29:345-352
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Red cabbage - Local market - Edible parts |
yes |
1 |