Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
55.15 |
7.45 |
79.00 |
50.59 |
| mol/100 g |
1.82e-04 |
2.46e-05 |
2.61e-04 |
1.67e-04 |
Values calculated by aggregating data from 2
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Quercetin |
mg/100 g FW |
55.15 |
7.45 |
79.00 |
50.59 |
| mol/100 g |
1.82e-04 |
2.46e-05 |
2.61e-04 |
1.67e-04 |
Original Content Values Used to Produce Means
Justesen U., Knuthsen P. (2001) Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes. Food Chemistry 73:245-250
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
79.00 mg/100 g FW
|
Fresh herbs - Local grocery store - Dill - Anethum graveolens |
yes |
2 |
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 |
|
7.45 mg/100 g FW
|
Dill - Local market - Edible parts |
yes |
1 |