Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
5.86 |
1.68 |
16.82 |
4.23 |
| mol/100 g |
9.59e-06 |
2.75e-06 |
2.76e-05 |
6.93e-06 |
Values calculated by aggregating data from 25
different samples
from
4 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Quercetin |
mg/100 g FW |
2.90 |
0.83 |
8.33 |
2.10 |
| mol/100 g |
4.75e-06 |
1.36e-06 |
1.36e-05 |
3.43e-06 |
Original Content Values Used to Produce Means
Kreft S., Knapp M., Kreft I. (1999) Extraction of rutin from buckwheat (Fagopyrum escuentum Moench) seeds and determination by capillary electrophoresis. Journal of Agricultural and Food Chemistry 47:4649-4652
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
7.42 mg/100 g FW
|
Buckwheat flour 1 |
no |
1 |
|
2.25 mg/100 g FW
|
Buckwheat flour 2 |
no |
1 |
|
1.92 mg/100 g FW
|
Buckwheat flour 3 |
no |
1 |
|
5.73 mg/100 g FW
|
Buckwheat flour 4 |
no |
1 |
|
2.29 mg/100 g FW
|
Buckwheat flour 5 |
no |
1 |
|
3.76 mg/100 g FW
|
Buckwheat flour 6 |
no |
1 |
|
7.79 mg/100 g FW
|
Buckwheat flour 7 |
no |
1 |
|
1.94 mg/100 g FW
|
Buckwheat flour 8 |
no |
1 |
|
8.16 mg/100 g FW
|
Buckwheat flour 9 |
no |
1 |
|
16.82 mg/100 g FW
|
Buckwheat flour 10 |
no |
1 |
Steadman K.J., Burgoon M.S., Lewis B.A., Edwardson S.E., Obendorf R.L. (2001) Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions. Journal of the Science of Food and Agriculture 81:1094-1100
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
13.64 mg/100 g FW
|
Buckwheat - Milled from achenes - Fancy light flour |
no |
1 |
|
5.22 mg/100 g FW
|
Buckwheat - Milled from groats - Fancy light flour 6/97 |
no |
1 |
|
6.10 mg/100 g FW
|
Buckwheat - Milled from groats - Fancy light flour 9/97 |
no |
1 |
Jian-Y Q., Mayer D., Kuhn M. (1999) Flavonoids in fine buckwheat (fagopyrum esculentum Moench) flour and their free radical scavenging activities. Deutsche Lebensmittel-Rundschau 95:343-349
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
5.60 mg/100 g FW
|
Fine flour |
no |
1 |
|
3.80 mg/100 g FW
|
Fine flour |
no |
1 |
|
10.10 mg/100 g FW
|
Fine flour |
no |
1 |
|
6.30 mg/100 g FW
|
Fine flour |
no |
1 |
|
4.90 mg/100 g FW
|
Fine flour |
no |
1 |
Skrabanja V., Kreft I., Golob T., Modic M., Ikeda S., Ikeda K., Kreft S., Bonafaccia G., Knapp M., Kosmelj K. (2004) Nutrient content in buckwheat milling fractions. Cereal Chemistry 81:172-176 PubMed (10552865)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
1.98 mg/100 g FW
|
Buckwheat fine flour 1 |
no |
1 |
|
1.68 mg/100 g FW
|
Buckwheat fine flour 2 |
no |
1 |
|
2.01 mg/100 g FW
|
Buckwheat fine flour 3 |
no |
1 |
|
3.30 mg/100 g FW
|
Buckwheat fine flour 4 |
no |
1 |
|
1.70 mg/100 g FW
|
Buckwheat fine flour 5 |
no |
1 |
|
7.18 mg/100 g FW
|
Buckwheat fine flour 6 |
no |
1 |
|
14.80 mg/100 g FW
|
Buckwheat fine flour 7 |
no |
1 |