Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.70 |
0.00 |
1.50 |
0.45 |
| mol/100 g |
1.51e-06 |
0.00 |
3.23e-06 |
9.63e-07 |
Values calculated by aggregating data from 8
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Quercetin |
mg/100 g FW |
0.46 |
0.00 |
0.98 |
0.29 |
| mol/100 g |
9.81e-07 |
0.00 |
2.10e-06 |
6.27e-07 |
Original Content Values Used to Produce Means
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 |
|
0.00 mg/100 g FW
|
Yellow onion - Edible portion |
no |
1 |
Tsushida T., Suzuki M. (1996) Flavonoid in fruits and vegetables. II. Content of flavonol glucosides and some properties of enzymes metabolizing the glucosides in onion. Journal of the Japanese Society for Food Science and Technology 43:642-649
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.40 mg/100 g FW
|
Yellow onion - Middle part - Allium cepa L. - Sapporoki |
no |
1 |
|
0.70 mg/100 g FW
|
Yellow onion - Middle part - Allium cepa L. - Sorachiki |
no |
1 |
|
1.50 mg/100 g FW
|
Yellow onion - Middle part - Allium cepa L. - Kitamiki |
no |
1 |
|
0.60 mg/100 g FW
|
Yellow onion - Middle part - Allium cepa L. - Sekihoku |
no |
1 |
|
0.50 mg/100 g FW
|
Yellow onion - Middle part - Allium cepa L. - Kitamomiji |
no |
1 |
|
1.00 mg/100 g FW
|
Yellow onion - Middle part - Allium cepa L. - Huranui |
no |
1 |
|
0.90 mg/100 g FW
|
Yellow onion - Middle part - Allium cepa L. - Tsukihikari |
no |
1 |