Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.35 |
0.90 |
1.80 |
0.64 |
| mol/100 g |
1.82e-06 |
1.22e-06 |
2.43e-06 |
8.59e-07 |
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 |
0.52 |
0.35 |
0.70 |
0.25 |
| mol/100 g |
7.04e-07 |
4.70e-07 |
9.39e-07 |
3.32e-07 |
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 |
|
0.90 mg/100 g FW
|
Broad bean pod - Aguadulce - Vicia faba - Maturity VIII (Fully developed with intense red color) |
no |
1 |
|
1.80 mg/100 g FW
|
Broad bean pod - Aguadulce - Vicia faba - Maturity IX (Fully developed with dark brown color) |
no |
1 |