Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
390.45 |
55.50 |
1605.00 |
442.24 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 10
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
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 |
|
55.50 mg/100 g FW
|
Black chocolate |
no |
1 |
Gu L., House S.E., Wu X., Ou B., Prior R.L. (2006) Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. Journal of Agricultural and Food Chemistry 54:4057-4061 PubMed (16719535)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
180.00 mg/100 g FW
|
Dark chocolate 1 |
yes |
1 |
|
192.00 mg/100 g FW
|
Dark chocolate 2 |
yes |
1 |
|
229.00 mg/100 g FW
|
Dark chocolate 3 |
yes |
1 |
|
383.00 mg/100 g FW
|
Dark chocolate 4 |
yes |
1 |
|
454.00 mg/100 g FW
|
Dark chocolate 5 |
yes |
1 |
|
191.00 mg/100 g FW
|
Baking chips 1 |
yes |
1 |
|
255.00 mg/100 g FW
|
Baking chips 2 |
yes |
1 |
|
360.00 mg/100 g FW
|
Baking chips 3 |
yes |
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 |
|
1605.00 mg/100 g FW
|
Dark chocolate, Belcolade |
yes |
1 |