Showing details for content value of Kaempferol 3-O-(2''-rhamnosyl-galactoside) 7-O-rhamnoside in Broad bean pod, raw

Calculated Mean Content Values

Units	Average	Min	Max	Standard Deviation
mg/100 g FW	1.35	0.90	1.80	0.64
mol/100 g	1.82e-06	1.22e-06	2.43e-06	8.60e-07

Values calculated by aggregating data from 2 different samples from 1 unique publication.

Aglycone Mean Content Values

Aglycone	Units	Average	Min	Max	Standard Deviation
Kaempferol	mg/100 g FW	0.52	0.35	0.70	0.25
	mol/100 g	7.05e-07	4.70e-07	9.40e-07	3.32e-07

Original Content Values Used to Produce Means

Tomas-Barberan F.A., Garcia-Grau M.M., Tomas-Lorente F. (1991) Flavonoid concentration changes in maturing broad bean pods. Journal of Agricultural and Food Chemistry 39:255-258

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.90 mg/100 g FW	Broad bean pod - Aguadulce - Vicia faba - Maturity VIII (Fully developed with intense red color)	no	1
1.80 mg/100 g FW	Broad bean pod - Aguadulce - Vicia faba - Maturity IX (Fully developed with dark brown color)	no	1

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