Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 271.39 21.10 1170.00 366.92
mol/100 g 0.00 0.00 0.00 0.00

Values calculated by aggregating data from 8 different samples from 3 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation

Original Content Values Used to Produce Means

Natsume M., Osakabe N., Yamagishi M., Takizawa T., Nakamura T., Miyatake H., Hatano T., Yoshida T. (2000) Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC. Bioscience, Biotechnology and Biochemistry 64:2581-2587 PubMed (11210120)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
159.00 mg/100 g FW Ecuador yes 1
159.00 mg/100 g FW Venezuela yes 1
190.00 mg/100 g FW Ghana yes 1
133.00 mg/100 g FW Colombia yes 1
185.00 mg/100 g FW Ivory Coast yes 1
154.00 mg/100 g FW Brazil yes 1
Gu, L., Kelm M.A., Hammerstone J.F., Beecher G.R., Hollman P.C.H., Haytowitz D., Gebhardt S., Prior R.L. (2004) Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption. Journal of Nutrition 134:613-617 PubMed (14988456)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
21.10 mg/100 g FW Black chocolate no 1
Counet C., Callemien D., Collin S. (2006) Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid. Food Chemistry 98:649-657
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1170.00 mg/100 g FW Dark chocolate, Belcolade yes 1