Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 1.00e-02 1.00e-02 1.00e-02 0.00
mol/100 g 3.67e-08 3.67e-08 3.67e-08 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
Naringenin mg/100 g FW 1.00e-02 1.00e-02 1.00e-02 0.00
mol/100 g 3.67e-08 3.67e-08 3.67e-08 0.00

Original Content Values Used to Produce Means

Seeram N.P., Zhang Y., Henning S.M., Lee R., Niu Y., Lin G., Heber D. (2006) Pistachio skin phenolics are destroyed by bleaching resulting in reduced antioxidative capacities. Journal of Agricultural and Food Chemistry 54:7036-7040 PubMed (16968060)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.01 mg/100 g FW Pistachio nuts no 1