Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
102.83 |
81.50 |
126.00 |
22.31 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 3
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Yang J., Meyers K.J., van der Heide J., Rui Hai L. (2004) Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions. Journal of Agricultural and Food Chemistry 52:6787-6793 PubMed (15506817)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
81.50 mg/100 g FW
|
Red onion - Skinned - Northern Red |
no |
1 |
Bahorun T., Luximon-Ramma A., Crozier A., Aruoma O.I. (2004) Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. Journal of the Science of Food and Agriculture 84:1553-1561
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
101.00 mg/100 g FW
|
Vegetables - Red onion - Allium cepa L. - Local Red - Skinned |
no |
1 |
Wu, X., Beecher, G.R., Holden, J.M., Haytowitz D.B., Gebhardt S.E., Prior, R.L. (2004) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 52:4026-37 PubMed (15186133)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
126.00 mg/100 g FW
|
|
no |
1 |