Showing details for content value of Pelargonidin 3,5-O-diglucoside in Common bean [Black], whole, raw Food Composition

Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 1.54 1.54 1.54 0.00
mol/100 g 2.44e-06 2.44e-06 2.44e-06 0.00

Values calculated by aggregating data from 1 sample from 1 unique publication.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Pelargonidin mg/100 g FW 0.66 0.66 0.66 0.00
mol/100 g 1.05e-06 1.05e-06 1.05e-06 0.00

Original Content Values Used to Produce Means

Macz-Pop G.A., Rivas-Gonzalo J.C., Perez-Alonso J.J., Gonzalez-Paramas A.M. (2006) Natural occurrence of free anthocyanin aglycones in beans (Phaseolus vulgaris L.). Food Chemistry 94:448-456
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1.54 mg/100 g FW Whole bean - Phaseolus vulgaris L. - Tolosa no 1