Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
20.50 |
10.75 |
50.00 |
13.82 |
| mol/100 g |
7.06e-05 |
3.70e-05 |
1.72e-04 |
4.76e-05 |
Values calculated by aggregating data from 10
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| (+)-Catechin |
mg/100 g FW |
20.50 |
10.75 |
50.00 |
13.82 |
| mol/100 g |
7.06e-05 |
3.70e-05 |
1.72e-04 |
4.76e-05 |
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 |
|
13.24 mg/100 g FW
|
Chocolate, black - Albert Heijn |
yes |
4 |
|
10.75 mg/100 g FW
|
Chocolate, black - Verkade |
yes |
4 |
Gu L., House S.E., Wu X., Ou B., Prior R.L. (2006) Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. Journal of Agricultural and Food Chemistry 54:4057-4061 PubMed (16719535)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
25.00 mg/100 g FW
|
Dark chocolate 1 |
yes |
1 |
|
40.00 mg/100 g FW
|
Dark chocolate 2 |
yes |
1 |
|
12.00 mg/100 g FW
|
Dark chocolate 3 |
yes |
1 |
|
11.00 mg/100 g FW
|
Dark chocolate 4 |
yes |
1 |
|
33.00 mg/100 g FW
|
Dark chocolate 5 |
yes |
1 |
|
35.00 mg/100 g FW
|
Baking chips 1 |
yes |
1 |
|
50.00 mg/100 g FW
|
Baking chips 2 |
yes |
1 |
|
26.00 mg/100 g FW
|
Baking chips 3 |
yes |
1 |