Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
204.66 |
200.50 |
221.30 |
14.71 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 2
different samples
from
2 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 |
|
200.50 mg/100 g FW
|
Spices - Fresh ginger - Zingiber officinalis |
no |
4 |
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 |
|
221.30 mg/100 g FW
|
Fresh vegetables - Markets - Ginger - Zingiber officinale - Edible portion - Peeled |
yes |
1 |