Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 8.00e-03 6.00e-03 1.00e-02 2.83e-03
mol/100 g 1.78e-08 1.34e-08 2.23e-08 6.31e-09

Values calculated by aggregating data from 2 different samples from 1 unique publication.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Kaempferol mg/100 g FW 5.11e-03 3.83e-03 6.38e-03 1.81e-03
mol/100 g 1.14e-08 8.54e-09 1.42e-08 4.03e-09

Original Content Values Used to Produce Means

Tomas-Barberan F.A., Garcia-Grau M.M., Tomas-Lorente F. (1991) Flavonoid concentration changes in maturing broad bean pods. Journal of Agricultural and Food Chemistry 39:255-258
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
6.00e-03 mg/100 g FW Broad bean pod - Aguadulce - Vicia faba - Maturity VIII (Fully developed with intense red color) no 1
0.01 mg/100 g FW Broad bean pod - Aguadulce - Vicia faba - Maturity IX (Fully developed with dark brown color) no 1