Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.43 0.11 0.92 0.29
mol/100 g 1.42e-06 3.64e-07 3.04e-06 9.71e-07

Values calculated by aggregating data from 7 different samples from 4 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Quercetin mg/100 g FW 0.43 0.11 0.92 0.29
mol/100 g 1.42e-06 3.64e-07 3.04e-06 9.71e-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
0.19 mg/100 g FW Red cabbage - Brassica napus L. cv. Rubra DC - April 1992 yes 1
0.62 mg/100 g FW Red cabbage - Brassica napus L. cv. Rubra DC - April 1991 yes 1
0.59 mg/100 g FW Red cabbage - Brassica napus L. cv. Rubra DC - Aug 1991 yes 1
0.38 mg/100 g FW Red cabbage - Brassica napus L. cv. Rubra DC - Dec 1991 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
0.20 mg/100 g FW Red cabbage - Whole 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
0.11 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
0.92 mg/100 g FW Red cabbage - Local market - Edible parts yes 1