Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
60.15 |
16.80 |
180.84 |
47.14 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 15
different samples
from
4 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Chu, Y. F., Sun, J., Wu, X., Liu, R.H. (2002) Antioxidant and antiproliferative activities of common vegetables. Journal of Agricultural and Food Chemistry 50:6910-6916 PubMed (25496805)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
68.90 mg/100 g FW
|
Yellow onion - Edible part |
no |
1 |
Sellappan S., Akoh C.C. (2002) Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions. Journal of Agricultural and Food Chemistry 50:5338-5342 PubMed (12207471)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
73.33 mg/100 g FW
|
Vidalia onion (yellow) - Skinned - Nirvana |
no |
1 |
|
131.47 mg/100 g FW
|
Vidalia onion (yellow) - Skinned - DPS 1032 |
no |
1 |
|
180.84 mg/100 g FW
|
Vidalia onion (yellow) - Skinned - Yellow 2025 |
no |
1 |
|
95.91 mg/100 g FW
|
Vidalia onion (yellow) - Skinned - King-Midas |
no |
1 |
|
78.30 mg/100 g FW
|
Vidalia onion (yellow) - Skinned - SBO 133 |
no |
1 |
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 |
|
104.90 mg/100 g FW
|
Yellow onion - Skinned - Western Yellow |
no |
1 |
|
86.90 mg/100 g FW
|
Yellow onion - Skinned - New York Bold |
no |
1 |
|
48.50 mg/100 g FW
|
Yellow onion - Skinned - Empire Sweet |
no |
1 |
|
34.70 mg/100 g FW
|
Yellow onion - Skinned - Peruvian Sweet |
no |
1 |
|
34.30 mg/100 g FW
|
Yellow onion - Skinned - Mexico |
no |
1 |
|
24.00 mg/100 g FW
|
Yellow onion - Skinned - Texas 1015 |
no |
1 |
|
19.80 mg/100 g FW
|
Yellow onion - Skinned - Imperial Valley Sweet |
no |
1 |
|
16.80 mg/100 g FW
|
Yellow onion - Skinned - Vidalia |
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 |
|
21.00 mg/100 g FW
|
|
no |
4 |