Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
2.70 |
1.40 |
4.00 |
1.84 |
| mol/100 g |
4.54e-06 |
2.35e-06 |
6.73e-06 |
3.09e-06 |
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 |
1.30 |
0.67 |
1.93 |
0.89 |
| mol/100 g |
2.19e-06 |
1.13e-06 |
3.24e-06 |
1.49e-06 |
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 |
|
1.40 mg/100 g FW
|
Broad bean pod - Aguadulce - Vicia faba - Maturity VIII (Fully developed with intense red color) |
no |
1 |
|
4.00 mg/100 g FW
|
Broad bean pod - Aguadulce - Vicia faba - Maturity IX (Fully developed with dark brown color) |
no |
1 |