Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.63 0.39 1.05 0.25
mol/100 g 2.20e-06 1.36e-06 3.67e-06 8.74e-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
Kaempferol mg/100 g FW 0.63 0.39 1.05 0.25
mol/100 g 2.20e-06 1.36e-06 3.67e-06 8.74e-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
0.39 mg/100 g FW Radish - Raphanus sativus L. Radicula Pers. - April 1991 yes 1
0.77 mg/100 g FW Radish - Raphanus sativus L. Radicula Pers. - Aug 1991 yes 1
0.62 mg/100 g FW Radish - Raphanus sativus L. Radicula Pers. - Dec 1991 yes 1
0.55 mg/100 g FW Radish - Raphanus sativus L. Radicula Pers. - April 1992 yes 1
Bilyk, A., Sapers, G.M. (1985) Distribution of quercetin and kaempferol in lettuce, kale, chive, garlic chive, leek, horseradish, red radish, and red cabbage tissues. Journal of Agricultural and Food Chemistry 33:226-228
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.40 mg/100 g FW Red radish - Whole yes 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
1.05 mg/100 g FW Purple radish - Local market - Edible parts yes 1