Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.60 |
0.60 |
0.60 |
0.00 |
| mol/100 g |
1.36e-06 |
1.36e-06 |
1.36e-06 |
0.00 |
Values calculated by aggregating data from 1
sample
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| (-)-Epicatechin |
mg/100 g FW |
0.39 |
0.39 |
0.39 |
0.00 |
| mol/100 g |
8.90e-07 |
8.90e-07 |
8.90e-07 |
0.00 |
| Gallic acid |
mg/100 g FW |
0.23 |
0.23 |
0.23 |
0.00 |
| mol/100 g |
5.22e-07 |
5.22e-07 |
5.22e-07 |
0.00 |
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 |
|
0.60 mg/100 g FW
|
Rhubarb - Rheum rhabarbarum L. |
no |
4 |