Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.25 |
0.21 |
0.37 |
0.08 |
| mol/100 g |
5.84e-07 |
4.86e-07 |
8.56e-07 |
1.81e-07 |
Values calculated by aggregating data from 4
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Apigenin |
mg/100 g FW |
0.16 |
0.13 |
0.23 |
0.05 |
| mol/100 g |
3.65e-07 |
3.04e-07 |
5.35e-07 |
1.13e-07 |
Original Content Values Used to Produce Means
Dietrych-Szostak D., Oleszek W. (1999) Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Moench) grain. Journal of Agricultural and Food Chemistry 47:4384-4387 PubMed (10552821)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.37 mg/100 g FW
|
Buckwheat, dark groats, dehulled by thermal treatment (1 h 10 min. 150°C) |
no |
1 |
|
0.21 mg/100 g FW
|
Buckwheat, dark groats, dehulled by thermal treatment (2 h 10 min. 150°C) |
no |
1 |
|
0.21 mg/100 g FW
|
Buckwheat, dark groats, dehulled by thermal treatment (steam) |
no |
1 |
|
0.22 mg/100 g FW
|
Buckwheat, dark groats, dehulled by thermal treatment (10 min. 150°C) |
no |
1 |