Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
137.75 |
9.00 |
490.00 |
234.97 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 4
different samples
from
2 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 |
|
490.00 mg/100 g FW
|
Beans - Phaseolus vulgaris L. - White 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 |
|
9.00 mg/100 g FW
|
Dry bean - Whole - White - Phaseolus vulgaris L. - Sanilac |
no |
1 |
|
27.00 mg/100 g FW
|
Dry bean - Whole - White - Phaseolus vulgaris L. - Small white |
no |
1 |
|
25.00 mg/100 g FW
|
Dry bean - Whole - White - Phaseolus vulgaris L. - Great Northern |
no |
1 |