Lee J.Y., Park H.D., Choi S.W. (2001) Physicochemical characteristics of various peach cultivars. Journal of Food Science and Nutrition 6:107-111 PubMed (25631389)

Abbreviation: LEE 2001

Pubmed ID: 25631389

Food Composition

This publication was used to obtain 20 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
68.50 mg/100 g FW Peach - White-fleshed - Changbang no 2
3.54 mg/100 g FW Peach - White-fleshed - Changbang no 2
5.78 mg/100 g FW Peach - White-fleshed - Changbang no 2
3.51 mg/100 g FW Peach - White-fleshed - Changbang no 2
70.20 mg/100 g FW Peach - White-fleshed - Daegubo no 2
8.15 mg/100 g FW Peach - White-fleshed - Daegubo no 2
10.16 mg/100 g FW Peach - White-fleshed - Daegubo no 2
1.26 mg/100 g FW Peach - White-fleshed - Daegubo no 2
74.70 mg/100 g FW Peach - White-fleshed - Keedo no 2
4.22 mg/100 g FW Peach - White-fleshed - Keedo no 2
7.42 mg/100 g FW Peach - White-fleshed - Keedo no 2
3.18 mg/100 g FW Peach - White-fleshed - Keedo no 2
61.60 mg/100 g FW Peach - White-fleshed - Yumyung no 2
3.21 mg/100 g FW Peach - White-fleshed - Yumyung no 2
5.25 mg/100 g FW Peach - White-fleshed - Yumyung no 2
3.19 mg/100 g FW Peach - White-fleshed - Yumyung no 2
32.80 mg/100 g FW Peach - Yellow-fleshed - Hwangdo no 2
4.66 mg/100 g FW Peach - Yellow-fleshed - Hwangdo no 2
2.29 mg/100 g FW Peach - Yellow-fleshed - Hwangdo no 2
1.60 mg/100 g FW Peach - Yellow-fleshed - Hwangdo no 2