Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
7.40 |
3.20 |
11.60 |
5.94 |
| mol/100 g |
1.66e-05 |
7.17e-06 |
2.60e-05 |
1.33e-05 |
Values calculated by aggregating data from 2
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Apigenin |
mg/100 g FW |
4.48 |
1.94 |
7.02 |
3.60 |
| mol/100 g |
1.00e-05 |
4.34e-06 |
1.57e-05 |
8.06e-06 |
Original Content Values Used to Produce Means
Romani A., Pinelli P., Cantini C., Cimato A., Heimler D. (2006) Characterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L.). Food Chemistry 95:221-225
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
11.60 mg/100 g FW
|
Artichoke heads - Raw - Violetto di Toscana |
no |
1 |
|
3.20 mg/100 g FW
|
Artichoke heads - Raw - Terom |
no |
1 |