Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.58 |
0.00 |
1.81 |
0.91 |
| mol/100 g |
9.96e-07 |
0.00 |
3.13e-06 |
1.57e-06 |
Values calculated by aggregating data from 3
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Procyanidin dimer B2 |
mg/100 g FW |
0.58 |
0.00 |
1.81 |
0.91 |
| mol/100 g |
9.96e-07 |
0.00 |
3.13e-06 |
1.57e-06 |
Original Content Values Used to Produce Means
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 |
|
1.07 mg/100 g FW
|
Fresh Green beans - Phaseolus vulgaris - Variety 1 (Aplastada) |
no |
1 |
|
1.81 mg/100 g FW
|
Fresh Green beans - Phaseolus vulgaris - Variety 2 (Redonda) |
no |
1 |