Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
8.00e-03 |
6.00e-03 |
0.01 |
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 |