Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.25 |
0.16 |
0.33 |
0.12 |
| mol/100 g |
9.07e-07 |
5.92e-07 |
1.22e-06 |
4.45e-07 |
Values calculated by aggregating data from 2
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 7,3',4'-Trihydroxyflavone |
mg/100 g FW |
0.25 |
0.16 |
0.33 |
0.12 |
| mol/100 g |
9.07e-07 |
5.92e-07 |
1.22e-06 |
4.45e-07 |
Original Content Values Used to Produce Means
Tomas-Barberan F.A., Garcia-Grau M.M., Tomas-Lorente F. (1991) Flavonoid concentration changes in maturing broad bean pods. Journal of Agricultural and Food Chemistry 39:255-258
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.33 mg/100 g FW
|
Broad bean pod - Aguadulce - Vicia faba - Maturity VIII (Fully developed with intense red color) |
no |
1 |
|
0.16 mg/100 g FW
|
Broad bean pod - Aguadulce - Vicia faba - Maturity IX (Fully developed with dark brown color) |
no |
1 |