Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
198.55 |
25.02 |
337.00 |
120.59 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 11
different samples
from
10 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 |
|
80.76 mg/100 g FW
|
Broccoli - Edible part |
no |
1 |
Ninfali P., Mea G., Giorgini S., Rocchi M., Bacchiocca M. (2005) Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. British Journal of Nutrition 93:257-266 PubMed (15788119)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
109.50 mg/100 g FW
|
Vegetables - Broccoli - Ramoso calabrese - Brassica oleracea conv. Botrytis, cv Italica - Fresh |
no |
4 |
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 |
|
82.20 mg/100 g FW
|
Vegetables - Broccoli - Brassica oleracea L. var botrytis L. subvar cymosa - Packman |
no |
1 |
Chun O.K., Dae-Ok K., Smith N., Schroeder D., Jae Taek H., Chang Yong L. (2005) Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet. Journal of the Science of Food and Agriculture 85:1715-1724
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
25.02 mg/100 g FW
|
Broccoli - Supermarket - Edible portion |
yes |
1 |
Kaur C., Kapoor H.C. (2002) Anti-oxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science and Technology 37:153-161
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
323.00 mg/100 g FW
|
Fresh vegetables - Markets - Broccoli - Brassica oleracea var. italica - Edible portion |
yes |
1 |
Ninfali P., Bacchiocca M. (2003) Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions. Journal of Agricultural and Food Chemistry 51:2222-2226 PubMed (12670160)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
69.27 mg/100 g FW
|
Broccoli - Brassica oleracea Botrytis - Cymosa Duch - Fresh |
no |
1 |
|
28.79 mg/100 g FW
|
Broccoli - Brassica oleracea Botrytis - Cymosa Duch - Frozen |
no |
1 |
Zhang D., Hamauzu Y. (2004) Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry 88:503-509
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
34.50 mg/100 g FW
|
Brocoli - Florets |
no |
1 |
Cieslik E., Greda A., Adamus W. (2006) Contents of polyphenols in fruit and vegetables. Food Chemistry 94:135-142 PubMed (25046077)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
290.00 mg/100 g FW
|
Broccoli |
yes |
1 |
Yamaguchi T., Katsuda M., Oda Y., Terao J., Kanazawa K., Oshima S., Inakuma T., Ishiguro Y., Takamura H., Matoba T. (2003) Influence of polyphenol and ascorbate oxidases during cooking process on the radical-scavenging activity of vegetables. Food Science and Technology Research 9:79-83
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
102.11 mg/100 g FW
|
Broccoli - Brassica oleracea L. var. italica Plenck |
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 |
|
337.00 mg/100 g FW
|
|
no |
8 |