Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
36.14 |
15.45 |
62.30 |
16.62 |
| mol/100 g |
5.92e-05 |
2.53e-05 |
1.02e-04 |
2.72e-05 |
Values calculated by aggregating data from 18
different samples
from
4 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Quercetin |
mg/100 g FW |
17.89 |
7.65 |
30.84 |
8.23 |
| mol/100 g |
2.93e-05 |
1.25e-05 |
5.05e-05 |
1.35e-05 |
Original Content Values Used to Produce Means
Oomah B.D., Mazza G. (1996) Flavonoids and antioxidative activities in buckwheat. Journal of Agricultural and Food Chemistry 44:1746-1750 PubMed (18217700)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
32.00 mg/100 g FW
|
Buckwheat seed, Morden |
no |
1 |
|
45.50 mg/100 g FW
|
Buckwheat seed, Brooks |
no |
1 |
|
56.70 mg/100 g FW
|
Buckwheat seed, Scott |
no |
1 |
|
31.50 mg/100 g FW
|
Buckwheat seed, Morden |
no |
1 |
|
47.50 mg/100 g FW
|
Buckwheat seed, Brooks |
no |
1 |
|
60.20 mg/100 g FW
|
Buckwheat seed, Scott |
no |
1 |
|
35.50 mg/100 g FW
|
Buckwheat seed, Morden |
no |
1 |
|
37.80 mg/100 g FW
|
Buckwheat seed, Brooks |
no |
1 |
|
59.70 mg/100 g FW
|
Buckwheat seed, Scott |
no |
1 |
|
34.30 mg/100 g FW
|
Buckwheat seed, Morden |
no |
1 |
|
43.10 mg/100 g FW
|
Buckwheat seed, Brooks |
no |
1 |
|
62.30 mg/100 g FW
|
Buckwheat seed, Scott |
no |
1 |
Holasova M., Fiedlerova H., Orsak M., Lachman J., Vavreinova S. (2002) Buckwheat - the source of antioxidant activity in functional foods. Food Research International 35:207-211
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
16.19 mg/100 g FW
|
Buckwheat seeds dehulled |
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 |
|
17.10 mg/100 g FW
|
Buckwheat - Milled from groats - Whole groats |
no |
1 |
|
16.02 mg/100 g FW
|
Buckwheat - Milled from groats - Whole groats |
no |
1 |
|
22.79 mg/100 g FW
|
Buckwheat - Milled from groats - Whole groats |
no |
1 |
|
16.79 mg/100 g FW
|
Buckwheat - Milled from groats - Supreme dark flour |
no |
1 |
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 |
|
15.45 mg/100 g FW
|
Buckwheat, light groats, finely powdered, dehulled manually |
no |
1 |