Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
158.90 |
82.50 |
284.20 |
109.38 |
| 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
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 |
|
82.50 mg/100 g FW
|
Fresh vegetables - Markets - Coriander - Coriandrum sativum - Edible portion |
yes |
1 |
Bajpai M., Alka M., Dhan P. (2005) Antioxidant and free radical scavenging activities of some leafy vegetables. International Journal of Food Sciences and Nutrition 56:473-481 PubMed (24143048)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
284.20 mg/100 g FW
|
Coriandrum sativum - Aerial parts |
no |
1 |
Wong P.Y.Y., Kitts D.D. (2006) Studies on the dual antioxidant and antibacterial properties of parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) extracts. Food Chemistry 97:505-515
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
110.00 mg/100 g FW
|
Cilantro leaf - C. sativum - Fresh |
yes |
1 |