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Showing details for content value of Cyanidin 3-O-glucoside in Strawberry, jam

Calculated Mean Content Values

Units	Average	Min	Max	Standard Deviation
mg/100 g FW	0.07	0.00	0.19	0.10
mol/100 g	1.56e-07	0.00	4.23e-07	2.15e-07

Values calculated by aggregating data from 5 different samples from 1 unique publication.

Aglycone Mean Content Values

Aglycone	Units	Average	Min	Max	Standard Deviation
Cyanidin	mg/100 g FW	0.04	0.00	0.12	0.06
Cyanidin	mol/100 g	9.97e-08	0.00	2.70e-07	1.37e-07

Original Content Values Used to Produce Means

Garcia-Viguera C., Zafrilla P., Tomas-Barberan F.A. (1997) Determination of authenticity of fruit jams by HPLC analysis of anthocyanins. Journal of the Science of Food and Agriculture 73:207-213

Original Content Value	Original Food Description	Commercial Origin	Number of Samples Analyzed
0.19 mg/100 g FW	Strawberry - Fragaria x ananassa - Jam 1	yes	1
0.16 mg/100 g FW	Strawberry - Fragaria x ananassa - Jam 2	yes	1
0.00 mg/100 g FW	Strawberry - Fragaria x ananassa - Jam 3	yes	1
0.00 mg/100 g FW	Strawberry - Fragaria x ananassa - Jam 4	yes	1
0.00 mg/100 g FW	Strawberry - Fragaria x ananassa - Jam 5	yes	1

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