Showing Publication (YANG 2004)
Yang J., Meyers K.J., van der Heide J., Rui Hai L. (2004) Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions. Journal of Agricultural and Food Chemistry 52:6787-6793 PubMed (15506817)
Abbreviation: YANG 2004
Pubmed ID: 15506817
Food Composition
This publication was used to obtain 11 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 114.70 mg/100 g FW | Pink shallot - Skinned | no | 1 |
| 104.90 mg/100 g FW | Yellow onion - Skinned - Western Yellow | no | 1 |
| 86.90 mg/100 g FW | Yellow onion - Skinned - New York Bold | no | 1 |
| 81.50 mg/100 g FW | Red onion - Skinned - Northern Red | no | 1 |
| 48.50 mg/100 g FW | Yellow onion - Skinned - Empire Sweet | no | 1 |
| 45.50 mg/100 g FW | White onion - Skinned - Western White | no | 1 |
| 34.70 mg/100 g FW | Yellow onion - Skinned - Peruvian Sweet | no | 1 |
| 34.30 mg/100 g FW | Yellow onion - Skinned - Mexico | no | 1 |
| 24.00 mg/100 g FW | Yellow onion - Skinned - Texas 1015 | no | 1 |
| 19.80 mg/100 g FW | Yellow onion - Skinned - Imperial Valley Sweet | no | 1 |
| 16.80 mg/100 g FW | Yellow onion - Skinned - Vidalia | no | 1 |