Showing Publication (ROMANI 2006)
Romani A., Pinelli P., Cantini C., Cimato A., Heimler D. (2006) Characterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L.). Food Chemistry 95:221-225
Abbreviation: ROMANI 2006
Food Composition
This publication was used to obtain 14 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 305.10 mg/100 g FW | Artichoke heads - Raw - Violetto di Toscana | no | 1 |
| 0.00 mg/100 g FW | Artichoke heads - Raw - Violetto di Toscana | no | 1 |
| 0.00 mg/100 g FW | Artichoke heads - Raw - Violetto di Toscana | no | 1 |
| 0.00 mg/100 g FW | Artichoke heads - Raw - Violetto di Toscana | no | 1 |
| 0.00 mg/100 g FW | Artichoke heads - Raw - Violetto di Toscana | no | 1 |
| 11.60 mg/100 g FW | Artichoke heads - Raw - Violetto di Toscana | no | 1 |
| 84.20 mg/100 g FW | Artichoke heads - Raw - Violetto di Toscana | no | 1 |
| 142.50 mg/100 g FW | Artichoke heads - Raw - Terom | no | 1 |
| 0.00 mg/100 g FW | Artichoke heads - Raw - Terom | no | 1 |
| 0.00 mg/100 g FW | Artichoke heads - Raw - Terom | no | 1 |
| 0.00 mg/100 g FW | Artichoke heads - Raw - Terom | no | 1 |
| 16.60 mg/100 g FW | Artichoke heads - Raw - Terom | no | 1 |
| 3.20 mg/100 g FW | Artichoke heads - Raw - Terom | no | 1 |
| 0.00 mg/100 g FW | Artichoke heads - Raw - Terom | no | 1 |