Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
6.00e-03 |
6.00e-03 |
6.00e-03 |
0.00 |
| mol/100 g |
1.34e-08 |
1.34e-08 |
1.34e-08 |
0.00 |
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 |
3.84e-03 |
3.84e-03 |
3.84e-03 |
0.00 |
| mol/100 g |
8.58e-09 |
8.58e-09 |
8.58e-09 |
0.00 |
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 |
|
6.00e-03 mg/100 g FW
|
Broad bean pod - Aguadulce - Vicia faba - Maturity IX (Fully developed with dark brown color) |
no |
1 |