Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 2.88 0.00 5.15 1.94
mol/100 g 1.00e-05 0.00 1.80e-05 6.79e-06

Values calculated by aggregating data from 10 different samples from 2 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Luteolin mg/100 g FW 2.88 0.00 5.15 1.94
mol/100 g 1.00e-05 0.00 1.80e-05 6.79e-06

Original Content Values Used to Produce Means

Howard L.R., Talcott S.T., Brenes C.H., Villalon B. (2000) Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. Journal of Agricultural and Food Chemistry 48:1713-1720 PubMed (10820084)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.61 mg/100 g FW Pepper (With seeds) - Fresh - C. annum - Cayenne - Mesilla - Immature (Green) no 1
4.36 mg/100 g FW Pepper (With seeds) - Fresh - C. frutescens - Tabasco - Tabasco - Immature (Green) no 1
Lee Y., Howard L.R., Villalon B. (1995) Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. Journal of Food Science 60:473-476
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.00 mg/100 g FW Green pepper - Jalapeno - Veracruz - Stem+Seeds removed - Heat index: 7 no 1
1.36 mg/100 g FW Green pepper - Jalapeno - Mitla - Stem+Seeds removed - Heat index: 8 no 1
0.97 mg/100 g FW Green pepper - Jalapeno - Tam Mild - Stem+Seeds removed - Heat index: 4 no 1
3.75 mg/100 g FW Green pepper - Jalapeno - Jaloro - Stem+Seeds removed - Heat index: 8 no 1
5.05 mg/100 g FW Green pepper - Chile - New Mexico-6 - Stem+Seeds removed - Heat index: 5 no 1
5.15 mg/100 g FW Green pepper - Chile - Green Chile - Stem+Seeds removed - Heat index: 5 no 1
3.36 mg/100 g FW Green pepper - Ancho - San Luis Ancho - Stem+Seeds removed - Heat index: 5 no 1
4.14 mg/100 g FW Green pepper - Serrano - Hidalgo - Stem+Seeds removed - Heat index: 6 no 1