Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.31 |
0.00 |
55.78 |
11.59 |
| mol/100 g |
4.34e-06 |
0.00 |
1.85e-04 |
3.83e-05 |
Values calculated by aggregating data from 23
different samples
from
7 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Quercetin |
mg/100 g FW |
1.31 |
0.00 |
55.78 |
11.59 |
| mol/100 g |
4.34e-06 |
0.00 |
1.85e-04 |
3.83e-05 |
Original Content Values Used to Produce Means
Price, K.R.;Rhodes, M.J.C. (1997) Analysis of the major flavonol glycosides present in four varieties of Onion (Allium cepa) and changes in composition resulting from autolysis. Journal of the Science of Food and Agriculture 74:331-339
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.90 mg/100 g FW
|
Red onion - Skinned - Red baron |
no |
5 |
|
1.50 mg/100 g FW
|
Pink onion - Skinned - Rose |
no |
5 |
Crozier, A., Lean, M.E.J., McDonald, M.S., Black, C. (1997) Quantitative analysis of the flavonoids content of commercial tomatoes, onions, lettuce and celery. Journal of Agricultural and Food Chemistry 45:590-595
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Red onion - Commercial - 3 Aug 1994 |
no |
1 |
Kiviranta J., Huovinen K., Hiltunen R. (1988) Variation of the phenolic substances in onion. Acta Pharmaceutica Fennica 97:67-72
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.00 mg/100 g FW
|
Red onion - Edible portion |
no |
1 |
Marotti M., Piccaglia R. (2002) Characterization of flavonoids in different cultivars of onion (Allium cepa L.). Journal of Food Science 67:1229-1232 PubMed (20949919)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
55.78 mg/100 g FW
|
Red onion - Skinned - Tropea Rossa |
no |
1 |
|
5.75 mg/100 g FW
|
Red onion - Skinned - Rossa Lilia |
no |
1 |
|
7.66 mg/100 g FW
|
Red onion - Skinned - Redwing |
no |
1 |
Patil B.S., Pike L.M., Kil Sun Y. (1995) Variation in the quercetin content in different colored onions (Allium cepa L.). Journal of the American Society for Horticultural Science 120:909-913
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.02 mg/100 g FW
|
Red onion - Skinned - 20356G |
no |
5 |
|
0.01 mg/100 g FW
|
Red onion - Skinned - 20355G |
no |
5 |
|
0.03 mg/100 g FW
|
Red onion - Skinned - Kadavan |
no |
5 |
|
0.02 mg/100 g FW
|
Red onion - Skinned - 20354G |
no |
5 |
|
0.01 mg/100 g FW
|
Red onion - Skinned - 4172 |
no |
5 |
|
0.03 mg/100 g FW
|
Red onion - Skinned - Red Bone |
no |
5 |
|
0.01 mg/100 g FW
|
Pink onion - Skinned - 20352G |
no |
5 |
|
0.02 mg/100 g FW
|
Pink onion - Skinned - 20366G |
no |
5 |
|
0.02 mg/100 g FW
|
Pink onion - Skinned - 20357G |
no |
5 |
Price K.R., Bacon J.R., Rhodes M.J.C. (1997) Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa). Journal of Agricultural and Food Chemistry 45:938-942
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
1.70 mg/100 g FW
|
Red onion - Skinned - Stored 0 days - Red Baron |
no |
1 |
Patil B.S., Pike L.M. (1995) Distribution of quercetin content in different rings of various coloured onion (Allium cepa L.) cultivars. Journal of Horticultural Science and Biotechnology 70:643-650
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.60 mg/100 g FW
|
Red onion - Red bone - Outermost rings |
no |
1 |
|
0.00 mg/100 g FW
|
Red onion - Red bone - Middle rings |
no |
1 |
|
0.00 mg/100 g FW
|
Red onion - Red bone - Remaining rings |
no |
1 |
|
1.63 mg/100 g FW
|
Red onion - Kadavan - Outermost rings |
no |
1 |
|
0.00 mg/100 g FW
|
Red onion - Kadavan - Middle rings |
no |
1 |
|
0.00 mg/100 g FW
|
Red onion - Kadavan - Remaining rings |
no |
1 |