Showing Publication (MILLER 2006)
Miller, K.B., Stuart D.A., Smith N.L., Lee C.Y., McHale N.L., Flanagan J.A., Ou, B., Hurst W.J. (2006) Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States. Journal of Agricultural and Food Chemistry 54:4062-4068
Abbreviation: MILLER 2006
Food Composition
This publication was used to obtain 19 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 405.00 mg/100 g FW | Chocolate syrop 1 | yes | 3 |
| 479.00 mg/100 g FW | Chocolate syrop 2 | yes | 3 |
| 366.00 mg/100 g FW | Chocolate syrop 3 | yes | 3 |
| 450.00 mg/100 g FW | Milk chocolate 1 | yes | 3 |
| 538.00 mg/100 g FW | Milk chocolate 2 | yes | 3 |
| 325.00 mg/100 g FW | Milk chocolate 3 | yes | 3 |
| 1250.00 mg/100 g FW | Semisweet chocolate chips 1 | yes | 3 |
| 1288.00 mg/100 g FW | Semisweet chocolate chips 2 | yes | 3 |
| 1176.00 mg/100 g FW | Semisweet chocolate chips 3 | yes | 3 |
| 1230.00 mg/100 g FW | Dark chocolate 1 | yes | 3 |
| 1173.00 mg/100 g FW | Dark chocolate 2 | yes | 3 |
| 1488.00 mg/100 g FW | Dark chocolate 3 | yes | 3 |
| 2970.00 mg/100 g FW | Baking chocolate 1 | yes | 3 |
| 2718.00 mg/100 g FW | Baking chocolate 2 | yes | 3 |
| 2706.00 mg/100 g FW | Baking chocolate 3 | yes | 3 |
| 2991.00 mg/100 g FW | Baking chocolate 4 | yes | 3 |
| 6020.00 mg/100 g FW | Cocoa, powder 1 | yes | 3 |
| 4530.00 mg/100 g FW | Cocoa, powder 2 | yes | 3 |
| 5170.00 mg/100 g FW | Cocoa, powder 3 | yes | 3 |