Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.41 |
0.00 |
2.67 |
1.44 |
| mol/100 g |
1.40e-06 |
0.00 |
9.20e-06 |
4.97e-06 |
Values calculated by aggregating data from 5
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| (+)-Catechin |
mg/100 g FW |
0.41 |
0.00 |
2.67 |
1.44 |
| mol/100 g |
1.40e-06 |
0.00 |
9.20e-06 |
4.97e-06 |
Original Content Values Used to Produce Means
Arts, I.C.W. ; van de Putte, B.;Hollman, P.C.H. (2000) Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods. Journal of Agricultural and Food Chemistry 48:1746-1751 PubMed (10820089)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
French bean - Phaseolus vulgaris L. |
no |
4 |
|
0.00 mg/100 g FW
|
Slicing bean - Phaseolus vulgaris L. |
no |
4 |
Pascual-Teresa de, S.; Santos-Buelga, C.; Rivas-Gonzalo, J.C. (2000) Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. Journal of Agricultural and Food Chemistry 48:5331-5337 PubMed (11087482)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
French bean - Vegetable |
no |
3 |
Escarpa A., Gonzalez M.C. (2000) Identification and quantitation of phenolics from green beans by high-performance liquid chromatography. Chromatographia 52:33-38
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.67 mg/100 g FW
|
Fresh Green beans - Phaseolus vulgaris - Variety 1 (Aplastada) |
no |
1 |
|
2.60 mg/100 g FW
|
Fresh Green beans - Phaseolus vulgaris - Variety 2 (Redonda) |
no |
1 |