Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 26.58 11.37 111.70 31.11
mol/100 g 4.24e-05 1.81e-05 1.78e-04 4.97e-05

Values calculated by aggregating data from 16 different samples from 6 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Quercetin mg/100 g FW 12.82 5.48 53.88 15.01
mol/100 g 2.05e-05 8.75e-06 8.60e-05 2.40e-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
111.70 mg/100 g FW Brown onion - Skinned - Rijnsburger no 5
Makris D.P., Rossiter J.T. (2001) Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): effect on flavonol content and antioxidant status. Journal of Agricultural and Food Chemistry 49:3216-3222 PubMed (11453754)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
30.20 mg/100 g FW Orange onion bulb - Allium cepa - Skinned - Control for boiling no 4
31.57 mg/100 g FW Orange onion bulb - Allium cepa - Skinned - Control for chopping no 4
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
35.23 mg/100 g FW Yellow onion - Edible portion no 1
Lombard K., Peffley E., Geoffriau E., Thompson L., Herring A. (2005) Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation. Journal of Food Composition and Analysis 18:571-581
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
11.37 mg/100 g FW Yellow onion - Edible parts - Tamara no 10
12.51 mg/100 g FW Yellow onion - Edible parts - Predator no 10
13.49 mg/100 g FW Yellow onion - Edible parts - Rio Rita no 10
21.11 mg/100 g FW Yellow onion - Edible parts - RNX 10968 no 10
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
104.47 mg/100 g FW Brown onion - Skinned - Stored 0 days - Crow Bow 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
15.00 mg/100 g FW Yellow onion - Middle part - Allium cepa L. - Sapporoki no 1
14.80 mg/100 g FW Yellow onion - Middle part - Allium cepa L. - Sorachiki no 1
20.60 mg/100 g FW Yellow onion - Middle part - Allium cepa L. - Kitamiki no 1
19.30 mg/100 g FW Yellow onion - Middle part - Allium cepa L. - Sekihoku no 1
16.30 mg/100 g FW Yellow onion - Middle part - Allium cepa L. - Kitamomiji no 1
18.60 mg/100 g FW Yellow onion - Middle part - Allium cepa L. - Huranui no 1
13.00 mg/100 g FW Yellow onion - Middle part - Allium cepa L. - Tsukihikari no 1