Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
88.63 |
52.50 |
224.00 |
88.87 |
| 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
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 |
|
52.50 mg/100 g FW
|
Vegetables - Green cabbage - Cuor di bue grosso - Brassica oleracea conv. Capita, cv capita - Fresh |
no |
4 |
Chun O.K., Smith N., Sakagawa A., Lee C.Y. (2004) Antioxidant properties of raw and processed cabbages. International Journal of Food Sciences and Nutrition 55:191-199 PubMed (22088277)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
97.80 mg/100 g FW
|
Green cabbage |
no |
1 |
Amin I., Lee W.Y. (2005) Effect of different blanching times on antioxidant properties in selected cruciferous vegetables. Journal of the Science of Food and Agriculture 85:2314-2320
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
224.00 mg/100 g FW
|
Green cabbage - Brassica oleracea var capitata - Fresh |
no |
1 |