Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
451.03 |
366.00 |
679.00 |
173.42 |
| 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
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 |
|
393.10 mg/100 g FW
|
Red 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 |
|
679.00 mg/100 g FW
|
Red cabbage - Brassica oleracea var capitata rubra - Fresh |
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 |
|
366.00 mg/100 g FW
|
|
no |
2 |