Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.62 |
1.40 |
1.80 |
0.17 |
| mol/100 g |
8.98e-06 |
7.77e-06 |
9.99e-06 |
9.41e-07 |
Values calculated by aggregating data from 5
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Caffeic acid |
mg/100 g FW |
1.62 |
1.40 |
1.80 |
0.17 |
| mol/100 g |
8.98e-06 |
7.77e-06 |
9.99e-06 |
9.41e-07 |
Original Content Values Used to Produce Means
Andlauer W., Stumpf C., Hubert M., Rings A., Fuerst P. (2003) Influence of cooking process on phenolic marker compounds of vegetables. International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
1.50 mg/100 g FW
|
Potato - Christa - Fresh - Sample 1 - Edible parts - Raw |
no |
1 |
|
1.40 mg/100 g FW
|
Potato - Christa - Fresh - Sample 2 - Edible parts - Raw |
no |
1 |
|
1.63 mg/100 g FW
|
Potato - Christa - Fresh - Sample 3 - Edible parts - Raw |
no |
1 |
|
1.76 mg/100 g FW
|
Potato - Christa - Fresh - Sample 4 - Edible parts - Raw |
no |
1 |
|
1.80 mg/100 g FW
|
Potato - Christa - Fresh - Sample 5 - Edible parts - Raw |
no |
1 |