Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1390.75 |
56.00 |
4400.00 |
2037.34 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 4
different samples
from
4 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Madhujith T., Naczk M., Shahidi F. (2004) Antioxidant activity of common beans (Phaseolus vulgaris L.). Journal of Food Lipids 11:220-223
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
4400.00 mg/100 g FW
|
Beans - Phaseolus vulgaris L. - Black whole bean |
no |
1 |
Deshpande S.S., Cheryan M. (1987) Determination of phenolic compounds of dry beans using vanillin, redox and precipitation assays. Journal of Food Science 52:332-334
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
56.00 mg/100 g FW
|
Dry bean - Whole - Phaseolus vulgaris L. - Black Beauty |
no |
1 |
Chimmad B.V., Naik R.K., Meera R. (2005) Nutritional quality of black bean (Phaseolus) seeds. Journal of Food Science and Technology 42:53-55 PubMed (22916816)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
227.00 mg/100 g FW
|
Black bean - Phaseolus - Raw |
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 |
|
880.00 mg/100 g FW
|
|
no |
1 |