Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.08 |
0.00 |
0.20 |
0.10 |
| mol/100 g |
1.68e-07 |
0.00 |
4.36e-07 |
2.18e-07 |
Values calculated by aggregating data from 4
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| (-)-Epigallocatechin |
mg/100 g FW |
0.05 |
0.00 |
0.13 |
0.07 |
| mol/100 g |
1.12e-07 |
0.00 |
2.92e-07 |
1.46e-07 |
| Gallic acid |
mg/100 g FW |
0.03 |
0.00 |
0.07 |
0.04 |
| mol/100 g |
6.23e-08 |
0.00 |
1.62e-07 |
8.10e-08 |
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
|
Kiwi fruit - Actinidia chinensis Planch |
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
|
Kiwi - Peeled |
no |
3 |
Harnly J.M., Doherty R.F., Beecher G.R., Holden J.M., Haytowitz D.B., Bhagwat S., Gebhardt S. (2006) Flavonoid content of U.S. fruits, vegetables, and nuts. Journal of Agricultural and Food Chemistry 54:9966-9977 PubMed (22327611)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.20 mg/100 g FW
|
Fruits - Kiwi fruit, Fresh, Raw |
no |
5 |
|
0.00 mg/100 g FW
|
Fruits - Kiwi, Gold, Raw |
no |
1 |