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USDA Database for the Flavonoid
Content of Selected Foods
Release 3.1

Prepared by
Seema Bhagwat, David B. Haytowitz,
and Joanne M. Holden (ret.)
Nutrient Data Laboratory
Beltsville Human Nutrition Research Center
Agricultural Research Service
U.S. Department of Agriculture

December 2013
Slightly revised, May 2014

U.S. Department of Agriculture
Agricultural Research Service
Beltsville Human Nutrition Research Center
Nutrient Data Laboratory
10300 Baltimore Avenue
Building 005, Room 107, BARC-West
Beltsville, Maryland 20705
Tel. 301-504-0630, FAX: 301-504-0632
E-Mail: ndlinfo@ars.usda.gov
Web site: http://www.ars.usda.gov/nutrientdata

Table of Contents
Release History............................................................................................. i
Suggested Citation:...................................................................................... ii
Documentation .............................................................................................1
Subclasses of flavonoids and selected compounds .................................2
Methods and Procedures used to generate the database ........................2
Data Evaluation ........................................................................................4
Flavonoid Individual Data Table ...............................................................5
Sources of Data ...........................................................................................6
Format of the Tables ....................................................................................7
Food Description File ...............................................................................7
Food Group Description File ....................................................................8
Flavonoid Data File ..................................................................................8
Nutrient Definition File ..............................................................................9
Sources of Data Link File .........................................................................9
Sources of Data File .................................................................................9
Flavonoid Individual Data File ................................................................10
References Cited in the Documentation ....................................................12
Chemical structures of flavonoids ..............................................................13
USDA Database for the Flavonoid Content of Selected Foods ..................16
Sources of data ..........................................................................................99
Release History


Release 1 (March 2003) – Flavonoid content of 225 foods items.



Release 2 (August 2006) – Flavonoid content of 392 foods items.



Release 2.1 (January 2007) – Flavonoid content of 385 foods [Eliminated the
unusually high gallocatechin values from Cacao (NDB No. 97034, Nutrient
No. 794) and all the data for the chocolate items (NDB No. 99388, 99389,
99390, 99390, 99391, 99392, 99407, and 99408].



Release 3 (September 2011) – Flavonoid content of 500 food items



Release 3.1 (June 2013) – Flavonoid content of 506 food items. Data were
added for several different types of table olives and olive oils plus additional
data on blueberries (rabbiteye). A number of values were revised, due to
errors arising from the use of incorrect conversion factors used or the failure
to convert some values to the appropriate units. More detail is provided in
the documentation (p.1)
A table of “Individual Data” as reported in the original references is also
released along with the Release 3.1.

i



Release 3.1 (December 2013) – The description for raw cowpeas was
changed to reflect the fact that the food was immature cowpeas and not
mature cowpeas. As a result, the NDB No. 16062 was changed to 11191 and
the food group was changed accordingly.
The description for cooked eggplant was changed to reflect the fact that the
sample analyzed was actually long eggplant. Since this is a different type of
eggplant, the NDB No. was changed from 11210 to 99661.
The description for cooked mustard greens was changed to reflect the fact
that sample analyzed was actually black mustard greens. Since this is a
different type of mustard greens, the NDB No. was changed from 11271 to
99662.
NDB No. 99401, Olive leaves, was removed.
May 2014 Update:
Data for Green tea, brewed (NDB No. 14653) have been restored.

Suggested Citation:
Bhagwat, S., Haytowitz, D.B. Holden, J.M. (Ret.). 2014. USDA
Database for the Flavonoid Content of Selected Foods, Release 3.1. U.S.
Department of Agriculture, Agricultural Research Service. Nutrient Data
Laboratory Home Page: http://www.ars.usda.gov/nutrientdata/flav

ii

Documentation for the USDA Database for Flavonoid Content of
Selected foods, Release 3.1 (2013)
The scientific community continues to take interest in the types and levels of
flavonoids in foods because of the consistent evidence regarding beneficial
health effects of dietary flavonoids. Flavonoids, particularly flavan-3-ols and
proanthocyanidins, have been associated with reduction in the risk of
cardiovascular disease by modulating various mechanisms of primary and
secondary prevention (Schroeter et al., 2010). Anthocyanidins may also protect
LDL cholesterol oxidation through their high antioxidant activity (Erdman et al.,
2007). Evidence supporting cancer prevention effects of flavonoids is limited and
conflicting, but some organ-specific associations have been reported. Lam et al.,
(2010) observed an inverse relationship between quercetin-rich food intake and
lung cancer in a case-control study in Lombardi region of Italy, while Ekström et
al., (2011) observed protection against stomach cancer with high intakes of
quercetin in a population study in Sweden. A large volume of analytical data on
food flavonoids has been published since the second release of the “USDA
Database for the Flavonoid Content of Selected Foods” in January 2007, on
Nutrient Data Laboratory’s (NDL) Web site: http://www.ars.usda.gov/nutrientdata.
Relevant articles published between the second release and the end of 2010
were retrieved and reviewed. One hundred new articles containing data on 26
selected commonly occurring compounds in the five subclasses of the dietary
flavonoids were retained for critical evaluation of data quality. The additional
valid analytical data were merged with the data included in the updated database
released in 2007. After review and statistical analysis, approximately 115 new
foods were added into the Release 3 of the updated database. Values were
added for additional compounds for some foods published in the earlier
database. The updated database included source documents citing research
conducted in the U.S. and also in 50 other countries.
Release 3.1 of the flavonoids database contains data on some new food items different kinds of table olives and olive oils data from seven articles and
additional data on blueberries (rabbit eye) from one article. A number of
corrections were also made due to the use of the wrong conversion factors or
failure to convert some values reported as mg/kg or mg/L into mg/100g (two
articles on wine and one on orange juice). The changes in values due to
incorrect conversion factors were very minor and may not have any impact on
the final means of the aggregated data. Similarly changes due to unit conversion
did not affect the mean values for wines greatly due to large quantity of data
available on wines. The mean value for hesperetin in orange juice, raw (NDB
09206), changed considerably and was reduced to 11.95 mg/100g from 20.39
mg/100g.

1

Isoflavones are not included in this database. A separate database, the “USDAIowa State University Database on the Isoflavone Content of Foods” first
released in 1999 was updated in 2008 and released on the NDL web site.
Similarly, proanthocyanidins are not included in this database because a
separate database, the “USDA Database for the Proanthoycanidin Content of
Selected Foods” was released on NDL’s web site in August 2004.
Subclasses of flavonoids and selected compounds
The database contains values for 506 food items and for 26 predominant dietary
flavonoids that belong to the five subclasses reported below:







FLAVONOLS: Isorhamnetin, Kaempferol, Myricetin, Quercetin (Figure 1)
FLAVONES: Apigenin, Luteolin (Figure 2)
FLAVANONES: Eriodictyol, Hesperetin, Naringenin (Figure 3)
FLAVAN-3-OLS: (+)-Catechin, (+)-Gallocatechin, (-)-Epicatechin, (-)Epigallocatechin, (-)-Epicatechin 3-gallate, (-)-Epigallocatechin 3-gallate
(Figure 4), Theaflavin, Theaflavin 3-gallate, Theaflavin 3’-gallate, Theaflavin
3,3’-digallate (Figure 5), Thearubigins
ANTHOCYANIDINS: Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin,
Petunidin (Figure 6)

Methods and Procedures used to generate the database
Only those data generated by acceptable analytical procedures are included.
Acceptable procedures are defined as those which lead to good separation of
flavonoid compounds (e.g., column chromatography or high-performance liquid
chromatography [HPLC], capillary zone electrophoresis, micellar electrokinetic
capillary chromatography). Studies that contained data generated by thin layer
or paper chromatography, radioimmunoassay (RIA), pH differential methods or
only spectrophotometric quantitation were not retained due to the lack of
specificity of these methods. Similarly, values for total flavonoids or only the
totals by subclass of flavonoids were not included, as the objective was to collect
values for specific flavonoid compounds.
Most of the compounds in food are present in glycosylated forms except for the
flavan-3-ols (catechins and theaflavins) which are present either in free forms or
as gallic acid esters (e.g., in tea). However, some of the analytical procedures
convert the glycosides into aglycones and thus results are reported as
aglycones. Therefore, where the values for individual glycosides were
determined, USDA scientists converted the glycoside values into aglycone forms
using conversion factors based on the molecular weight of the specific
compounds to make data consistent across the database (see example below, p.
5) . The catechins and epicatechins which were reported as gallic acid esters,
such as epicatechin gallate, epigallocatechin gallate, etc., are included as such
without any conversions.
2

Mean values in the database are reported as mg/100g of fresh weight of edible
portion of food. Values for beverages were adjusted by their respective specific
gravities if reported on liquid basis (e.g. mg/ml) to convert them on weight basis
(mg/100g). Analytical reports typically provided data for tea as infusions. The
practice of preparing tea infusions varies in different countries and according to
individual preferences. Therefore, it is difficult to compare flavonoid data for
brewed teas obtained from different sources. Catechin and flavonol contents in
tea infusions increased approximately in a linear way relative to the amount of
tea leaves used for brewing. Therefore, all infusion values were standardized to
1% infusion (1g tea leaves/100ml boiling water). These values were calculated
using the weight of the tea powder in the tea bag (or loose tea leaves) used to
make the infusion. Adjustment for brewing time was not undertaken as a
majority of tea flavonoids are extracted into the infusion after only short brewing
times and do not increase substantially with extended brewing times (Arts et al.,
2000; Hertog et al., 1993). Values for tea are given as mg/100g (100ml) of tea
infusions (as consumed) and are equivalent to one gram of dry tea.
If a value was reported as “Trace”, that value was calculated by multiplying the
LOQ (Limit of Quantitation) by 0.71 (Mangels et al., 1993) if the LOQ was
available. A zero value reported in the database is a true zero (below the limit of
detection), indicating that authors attempted to measure the compound in that
food and did not find it. The lack of a value for a particular flavonoid in a food in
the database does not imply a zero value, but only that data were unavailable.
The table of analytical values contains values for only those compounds and
foods that were available in the literature at the time of this survey; it does not
mean that other classes of compounds are not present in that particular food.
Researchers rarely analyze compounds in all the subclasses in a single study
Considerable variation was observed in the flavonoid content of specific foods.
Flavonoid compounds are often produced by plants in response to various
environmental stresses. Stress may be caused by diseases, insects, climate,
ultraviolet radiation, etc. (Dixon and Palva, 1995; Winkel-Shirley, 2002). Other
sources of variability can include cultivar, growing location, agricultural practices,
processing and storage conditions, and preparation methods (Amiot et al., 1995;
Häkkinen et al.; 2000, Patil et al., 1995; van der Sluis et al., 2001).
Furthermore, users of the data should exercise caution when comparing
flavonoid values for different forms of a food, such as for raw and cooked forms
of the same food. As with any nutrient database, values for different forms of the
food may be collected from different sources. If a value in the cooked food is
less than in the raw food, it does not necessarily mean that the particular
flavonoid was reduced by cooking. This kind of comparison is valid only when
paired raw and cooked samples are analyzed to estimate values for these forms.

3

Data Evaluation
The data for each compound were evaluated for quality using the procedures
developed by scientists at the NDL (Holden et al., 2002, 2005) referred to as
NDL’s Data Quality Evaluation System (DQES). Five categories of
documentation were evaluated: sampling plan, sample handling, number of
samples, analytical method, and analytical quality control. NDL modified the
criteria for the sampling plan rating at the aggregation stage to accommodate the
international characteristic of this database. For aggregated data which included
data from countries other than the United States, the number of countries
replaced the number of regions within a country. The documentation presented
in each reviewed paper was evaluated for the information within each category,
which then received a rating ranging from 0 to 20 points. The ratings for each of
the five categories are summed to yield a quality index (QI) with the maximum
possible score of 100 points. A confidence code (CC) is derived from the QI and
is an indicator of the relative quality of the data and the reliability of a given mean
(Table 1). The CC is assigned as follows:
Table 1.—Confidence Codes
QI
CC
75-100
A
74-50
B
49-25
C
<25
D
The data were aggregated where possible to match the food descriptions in the
USDA National Nutrient Database for Standard Reference (SR). Foods are
arranged by “Food Group” to make the accompanying table easier to use. Each
food has a NDB number, a five digit numerical code used in the SR, if the
description matches to a food in the SR. As the data came from various sources,
both within the United States and from other countries, there are a number of
foods which are not included in the SR database. In these cases, a temporary
NDB number was assigned. These numbers begin with “99" or “97” and are not
necessarily unique to this table, as they may have been used in other special
interest databases produced by NDL. Subsequently, the mean value (mg/100g),
standard error of the mean (SEM), minimum (Min.), and maximum (Max.) values
were determined for each food and flavonoid. Mean values were weighted to
account for the different number of samples among the various studies used.
The weighted mean was, in turn, used to calculate the standard error based on
the total number of samples in each aggregated food. These values, along with
the CC and sources of data, are given in the table. The CC provides a relative
indication of the quality of each estimate for food and of the specific compounds
in individual foods.

4

Flavonoid Individual Data Table
Although aglycones of the flavonoids are considered to have beneficial health
effects, absorption and bioavailability of flavonoids depends not only on the
glycosylation but also on the nature of the glycoside (Hollman et al., 1995;
Morand et al., 2000). The NDL scientists decided to release the individual data
points as originally reported in the articles that were used to get mean aglycone
values for the database, in a separate table. Flavonoids are reported as
aglycones and/or glycosides depending on the analytical method used. The
individual data table contains the information on the NDB number or a temporary
number assigned exclusively for this database, reference number (source of
data), food description, analytical method, name of the flavonoid compound,
reported value of the compound, unit of measurement as reported in the
published article, fresh/dry weight basis, various conversion factors used (to
convert glycosides to aglycones, moisture factors to convert dry weight values to
fresh weight, specific gravity factors to convert values form liquid measures to
gram weight basis), and aglycone values as mg/100g fresh weight for every
compound analyzed/food. The column heading “LT” means less than (<) Limit of
Detection or Limit of Quantitation (LOD/LOQ). The only exception is the
reference number R022 (Berhow et al., 1998). The columns for reported values
(Rptd_CmpdVal) and all the conversion factors for this reference are blank,
although values calculated for aglycones (Cmpd_Val) are reported in the
designated column. This table is available in Release 3.1 of the database.
Examples of calculating mg/100g Fresh Weight (FW) aglycone values using
some conversion factors:
CmpdVal (Aglycone) = Rptd_CmpdVal (glycoside) * Conv_Factor_G
Where:
Rptd_CmpdVal (glycoside) = the reported value in the source document
For strawberries, the reported value for Pelargonidin 3-glucoside is
726.14 µg/g
CmpdVal (Aglycone) = the aglycone value used in the database to
calculate mean values
Conv_Factor_G = the factor used to convert glycoisdies to aglycones,
calculated by taking the molecular weight of the aglycone divided by the
molecular weight of the glycoside. For this example,
the molecular weight of Pelargonidin (aglycone) = 272, and
the molecular weight of Pelargonidin 3-glucoside = 434
so 232/467 = 0.6267
It is also necessary to convert from the units reported in the source
document, in this case, µg/g to the standard units of the database,
mg/100g. Therefore, the factor in this example = 0.1. This factor is not

5

listed in a separate field in the Flavonoid Individual Data File, but is used
in the calculations.
So using this formula for the above example:
Pelargonidin mg/100g = 726.14 x 0.6267 x 0.1 = 45.51
Another example, where specific gravity is used:
CmpdVal (Aglycone) = Rptd_CmpdVal (glycoside) * Conv_Factor_G /
Conv_Factor_SpG
Where:
Rptd_CmpdVal (glycoside) = the reported value in the source document
For orange juice, the reported value for Hesperidin (Hesperetin 7rutinoside) = 656.00 mg/L,
CmpdVal (Aglycone) = the aglycone value used in the database to
calculate mean values
Conv_Factor_G = the factor used to convert glycoisdies to aglycones,
calculated by taking the molecular weight of the aglycone divided by the
molecular weight of the glycoside. For this example,
the molecular weight of Hesperetin (aglycone) = 302, and
the molecular weight of Hesperidin (Hesperetin 7-rutinoside) = 611
so 302/611 = 0.4943
Conv_Factor_SpGr = factor to convert amount per L to amount per 100 g.
For a liquid with a Brix of 11.9, the factor = 1.048
Again, it is necessary to convert from the reported units to those used in
the database. In this case, converting from L to 100 g, the factor is 0.1
So using this formula for the above example:
Hesperetin mg/100g = 656.00 x 0.4943 x 0.1 / 1.048 = 30.94

Sources of Data
A complete list of the data sources from which the flavonoid values in the
database were obtained is provided and corresponds to the “References” column
in the data tables. Published references list authors, title, journal citation, as well
as foods and flavonoids analyzed. Sources of unpublished data are also
provided.

6

Format of the Tables
The USDA Database for the Flavonoid Content of Selected Foods is presented
as a PDF file. This table contains values for individual flavonoid compounds for
506 foods. A user will need the Adobe® Acrobat® reader to view the report of the
database. For the convenience of the user, the flavonoid database has also
been imported into a Microsoft® Access database (FLAV_R03-1.mdb). This
database follows the same structure as that used for SR thus allowing users to
access the database in a form compatible with other programs. Links indicating
the relationships among the files are presented with each file.
The tables and fields in the Microsoft® Access database are as follows:
Food Description File (file name = FOOD_DES). This file (Table 2) contains
the descriptions of the food items. For those items in the SR* additional
information (e.g., common names, percentage, and description of refuse) can be
obtained by linking this table to the corresponding table in SR.




Links to the Food Group Description file by FdGrp_Cd
Links to the Flavonoid Data file by NDB No.
Links to the Flavonoid Detail file by NDB No.

Table 2.—Food Description File Format
Field Name Description
NDB_No†

5-Digit Nutrient Databank number that uniquely identifies a
food item. Foods in the USDA Database on the Flavonoid
content of Foods which do not have corresponding entries in
SR* are assigned NDB Nos. starting with either ‘99’ or ‘97’.

FdGrp_Cd

4-digit code indicating food group to which the food item
belongs

Long_Desc

Description of the food item

* For more information on SR, see the NDL Web site
(http://www.ars.usda.gov/nutrientdata) or contact the Nutrient Data Laboratory,
10300 Baltimore Avenue, Bldg. 005, Rm. 107, BARC-WEST, Beltsville, MD
20705. Tel. No. 301-504-0630, e-mail: ndlinfo@ars.usda.gov.
†
Primary key for the food description file

7

Food Group Description File (file name = FD_GROUP). This file (Table 3)
contains a list of food groups used in the flavonoid database and their
descriptions.


Links to the Food Description file by FdGrp_Cd

Table 3.—Food Group Description File Format
Field Name

Description

FdGrp_Cd*

4-digit code identifying a food group. Only the first
two digits are currently assigned. All of the food
groups in SR are not used in the flavonoid database.

FdGrp_Desc Name of food group
* Primary key for the Food Group Description file.

Flavonoid Data File (file name = FLAV_DAT). This file (Table 4) contains the
flavonoid values and information about the values, including statistical
information, confidence codes, and sources of data.




Links to the Food Description file by NDB No.
Links to the Nutrient Definition file by Nutr. No.
Links to the Sources of Data file by DataSrc_ID through the Data Source Link
file

Table 4.—Flavonoid Data File Format
Field Name
Description
NDB No.*

5-Digit Nutrient Databank number

Nutr_No*

Unique 3-digit identifier code for each flavonoid compound

Flav_Val

The flavonoid mean value (mg/100 g) edible portion

SE

Standard error of the mean; null if could not be calculated

n

Number of data points used in calculating the mean value
and SE

Min

Minimum value (mg/100 g) from data points used

Max

Maximum value (mg/100 g) from data points used

CC

Confidence Code, designated as A, B, C, or D as
determined through the DQES
* Primary keys for Flavonoid Data file.

8

Nutrient Definition File (file name = NUTR_DEF). This file (Table 5) contains
the nutrient number and the description of the flavonids.


Links to the Nutrient Data file by Nutr_No.

Table 5.—Nutrient Definition File Format
Field Name
Description
Nutr_No*

Unique 3-digit identifier code for each flavonoid

Flav_Class

The subclass of flavonoids to which the individual flavonoid
belongs

Description

Name of the flavonoid
Units of measure (e.g. mg)

Unit

* Primary key for Nutrient Definition file.

Sources of Data Link File (file name = DATSRCLN). This file (Table 6) is used
to link the Flavonoid Data file with the Sources of Data file. It is needed to resolve
the many-to-many relationship between the two files.



Links to the Flavonoid Data file by NDB No. and Nutr_No.
Links to the Sources of Data file by DataSrc_ID.

Table 6.—Sources of Data Link File Format
Field Name

Description

NDB_No*

5-digit Nutrient Databank number

Nutr_No*

Unique 3-digit identifier code for a nutrient

DataSrc_ID*

Unique ID identifying the reference/source. This is
the reference number from the Sources of Data,
preceded with an “R”.
* Primary keys for the Sources of Data Link file.

Sources of Data File (file name = DATA_SRC). This file (Table 7) provides a
citation to the DataSrc_ID in the Sources of Data Link file.


Links to Flavonoid Data file by NDB No. through the Sources of Data Link file

9

Table 7.—Sources of Data File Format
Field Name

Description

DataSrc_ID*

Unique number identifying the reference/source.
This is the reference number from the Sources of
Data, preceded with an “R”.

Authors

List of authors for a journal article or name of
sponsoring organization for other documents

Title

Title of article or name of document, such as a report
from a company or trade association

Year

Year article or document was published

Journal

Name of the journal in which the article was
published

Vol

Volume number for journal articles, books, or reports

Start_Page

Starting page number of article/document

End_Page

Ending page number of article/document

* Primary key for the Sources of Data file.

Flavonoid Individual Data File (file name – FLAV_IND). The Flavonoid
Individual Data file (Table 8) will contain the individual data records aggregated
to calculate the mean values in the Flavonoid Data file.



Links to the Flavonoid Data File through the NDB_No.
Links to the Sources of Data File through the DataSrc_ID

Table 8 –Flavonoid Individual Data File Format
Field Name
Description
NDB No.*

5-Digit Nutrient Databank number. Can be linked to the
Food Description file, to access the name used in the
database for the aggregated data

DataSrc_ID*

A unique ID identifying the data source document. The full
citation for each data source can be accessed by linking to
the “Sources of Data” file through the “Source of Data Link”
file. This is the reference number from the Sources of
Data, preceded with an “R”.

Food_No*

A unique identifier indicating a specific food item within the
data source document

10

Food_Indiv_
Desc

The description of the specific food item used in the data
source document

Method

The analytical method used to quantify the flavonoid
content of the specified food

Cmpd_Name

Name of the compound.

Rptd_CmpdVal

The flavonoid value given in the original data source. If
individual glycosides were reported they are given here as
well.
The standard deviation of the mean given in the original
data source.
The number of data points given in the data source

Rptd_StdDev
Num_Data_Pts
LT
Fresh_Dry_Wt
Rptd_Units
Quant_Std
Conv_Factor_G
Conv_Factor_M
Conv_Factor_
SpGr

Indicates that Rptd_CmpdVal was reported as either below
the level of detection or quantification or as “trace”
Indicates the Rptd_CmpdVal was reported on either the
fresh weight or dry weight basis.
Units reported in the original data source.
Quantification Standard
Factor used to convert individual glycosides to the
aglycone form
Factor used to convert a value from the dry-weight basis to
the fresh weight basis
Factor used to convert values reported on a liquid volume
to mg/100 g using the specific gravity

Converted value used in the calculation of the mean values
reported in the Flavonoid Data File (FLAV_DAT), (mg/100
g aglycone) edible portion. Gallate derivatives of catechin
and epicatechin are reported as conjugates
Standard deviation of the mean, with all conversion the
Cmpd_StdDev
same as those done to the Cmpd_Val ; null if not provided
or could not be calculated
* Primary keys for Flavonoid Individual Data file.
Cmpd_Val

11

References Cited in the Documentation
Amiot et al., J. Agric. Food Chem., 1995, 43, 1132-1137
Arts et al., J. Agric. Food Chem., 2000, 48(5), 1752-1757
Dixon and Palva, The Plant Cell, 1995, 7, 1085-1097
Erdman, et al., J. Nutr., 2007, 137, 718S-737S.
Ekström et al., Annals of Oncology, 2011, 22, 438-443
Häkkinen et al., J. Agric. Food Chem., 2000, 48, 2960-2965
Hertog et al., J. Agric. Food Chem., 1993, 41(8), 1242-1246
Holden et al., J. Food Comp. Anal., 2005,18, 829-884.
Holden et al., J. Food Comp. Anal., 2002, 15(4), 339-348
Hollman et al., Am. J. Clin.Nutr., 1995, 62, 1276-1282
Lam et al., Carcinogenesis, 2010, 31, 634-642
Mangels et al., J. Am. Diet. Assoc., 1993, 93, 284-296.
Morand et al., BioFactors, 2000, 12, 169-174.
Patil et al., New Phytol., 1995, 130, 340-355
Schroeter et al., Mol. Aspects Med., 2010, 31, 546-557
Van der Sluis et al., J. Agric. Food Chem., 2001, 49, 3606-3613
Winkel-Shirley, B., Current Opinion in Plant Biology, 2002, 5, 218-223

12

Figure 1. Chemical structure of flavonols (quercetin, kaempferol, myricetin,
isorhamnetin)
R1

Flavonol

R1

4'

Isorhamnetin

OMe H

5'

Kaempferol

H

H

Myricetin

OH

OH

Quercetin

OH

H

OH
3'
2'

HO

O

6'

8
7

B

R2

2

A

C

5

4

3

6

R2

OH
OH

O

Figure 2. Chemical structure of flavones (luteolin, apigenin)
OH

HO

Flavone

R1

Apigenin

H

Luteolin

OH

O
R1

OH

O

Figure 3. Chemical structure of flavanones (eriodictyol, hesperetin, naringenin).
R1

HO

O
R2

OH

Flavanone

R1

R2

Eriodictyol

OH

OH

Hesperetin

OMe OH

Naringenin

OH

H

O

13

Figure 4. Structure of flavan-3-ols (catechins and epicatechins).
OH
OH
O

HO

O

OH

O

R1

OH

R2

OH

R3

Gallate

OH

Flavan-3-ol

R1

R2

R3

(+)-Catechin (C)

H

H

OH

(+)-Catechin-3-gallate (CG)

H

H

Gallate

(-)-Epicatechin (EC)

H

OH

H

(-)-Epicatechin-3-gallate (ECG)

H

Gallate

H

(-)-Epigallocatechin (EGC)

OH

OH

H

(-)-Epigallocatechin-3-gallate (EGCG)

OH

Gallate H

(+)-Gallocatechin (GC)

OH

H

OH

(+)-Gallocatechin-3-gallate (GCG)

OH

H

Gallate

Figure 5. Chemical structure of theaflavins.
R1

HO

OH

OH

O

Theaflavin

R1

R2

Theaflavin

OH

OH

Theaflavin-3-gallate

Gallate OH

Theaflavin-3’-gallate

OH

O

HO
HO

O

Gallate

Theaflavin-3,3’-digallate Gallate Gallate
OH

R2
OH

14

Figure 6. Chemical structure of anthocyanidins (cyanidin, delphinidin, malvidin,
pelargonidin, peonidin, petunidin).
R1
OH
+

HO

O
R2
OH
OH

Anthocyanidin

R1

R2

Cyanidin

H

OH

Delphinidin

OH

OH

Malvidin

OMe OMe

Pelargonidin

H

H

Peonidin

H

OMe

Petunidin

OH

OMe

15

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

01 – Dairy and Egg Products
01103 Milk, chocolate, fluid,
commercial, reduced fat, with
added vitamin A and vitamin D

Class

Flavan-3-ols

Flavones
Flavonols

02 – Spices and Herbs
02044 Basil, fresh (Ocimum
basilicum)

Flavanones
Flavones
Flavonols

02054

Capers, canned (Capparis
spinosa)

Flavonols

99360

Capers, raw

Flavonols

99379
02045

Chives, Chinese, raw
Dill weed, fresh (Anethum
graveolens)

Flavonols
Flavanones
Flavones
Flavonols

99104
99115

Licorice root
Oregano, fresh

Flavonols
Flavanones
Flavones

Flavonoid

Mean

N

Standard
Error
0.21

Min

Max

CC

Sources of Data

(-)-Epicatechin

0.26

2

0.06

0.47

B

16

(-)-Epicatechin 3-gallate

0.00

2

0.00

0.00

B

16

(-)-Epigallocatechin

0.00

2

0.00

0.00

B

16

(-)-Epigallocatechin 3-gallate

0.00

2

(+)-Catechin

0.82

2

(+)-Gallocatechin

0.00

Apigenin

0.00

Luteolin
Kaempferol
Myricetin
Quercetin
Hesperetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Quercetin
Kaempferol
Quercetin
Kaempferol
Quercetin
Kaempferol
Hesperetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Quercetin
Hesperetin
Apigenin
Luteolin

0.00

0.00

B

16

0.11

1.53

B

16

2

0.00

0.00

B

16

1

0.00

0.00

C

115

0.00

1

0.00

0.00

C

115

0.00

1

0.00

0.00

C

115

0.05

1

0.05

0.05

C

115

0.12

1

0.12

0.12

C

115

0.00
0.00
0.00
0.00
0.00
0.00
131.34
172.55
259.19
233.84
17.11
0.00
0.00
0.00
43.50
13.33
0.70
55.15
0.00
0.00
2.57
1.00

1
1
1
1
1
1
20
20
3
3
6
2
3
3
2
3
1
3
1
2
3
3

0.00
0.00
0.00
0.00
0.00
0.00
59.49
45.05
214.99
149.31
15.07
0.00
0.00
0.00
15.00
0.00
0.70
7.45
0.00
0.00
1.70
0.00

0.00
0.00
0.00
0.00
0.00
0.00
247.97
519.85
308.33
323.38
19.16
0.00
0.00
0.00
72.00
24.00
0.70
110.00
0.00
0.00
4.00
3.00

C
C
C
C
C
C
B
B
C
C
C
C
C
C
C
C
C
C
D
C
C
C

133
133
133
133
133
133
98, 125
98, 125
98
98
238
133
133, 170
133, 170
133
133, 170
170
133, 170
112
133
133, 253
133, 253

0.71

12.13
26.49
27.06
50.31
6.23
`

28.50
7.06
29.82

0.72
1.00

16

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

99646

Description

Oregano, Mexican, dried

Class

Flavonoid

Flavonols

Isorhamnetin
Kaempferol
Myricetin
Quercetin
Eriodictyol
Naringenin
Apigenin
Luteolin
Quercetin
Naringenin
Apigenin
Luteolin
Kaempferol
Quercetin
Eriodictyol
Hesperetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Quercetin
Hesperetin
Naringenin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Quercetin
Hesperetin
Naringenin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Quercetin
Apigenin

Flavanones
Flavones

99380

Oregano, Mexican, fresh

Flavonols
Flavanones
Flavones
Flavonols

02064

Peppermint, fresh (Mentha x
piperita L. nothosubsp.
piperita)

Flavanones
Flavones
Flavonols

02063

Rosemary, fresh (Rosmarinus
officinalis)

Flavanones
Flavones
Flavonols

99116

Sage, fresh

Flavanones
Flavones
Flavonols

02007

Spices, celery seed (Apium

Flavones

Mean

N

0.00
0.00
2.10
7.30
85.33
372.00
17.71
1028.75
42.00
0.00
0.00
25.10
0.00
0.00
30.92
10.16
5.39
12.66
0.00
0.00
0.00
0.00
24.86
0.55
2.00
0.00
0.00
0.00
0.00
0.00
1.20
16.70
0.00
0.00
0.00
78.65

2
3
1
3
3
3
3
3
3
1
1
1
1
1
28
30
30
30
2
2
2
1
1
2
2
1
2
2
1
1
2
2
1
2
2
1

Standard
Error

7.30
6.69
24.38
1.10
68.77
4.04

2.57
0.98
3.28
1.17

0.55
2.00

1.20
16.70

Min
0.00
0.00
2.10
0.00
72.00
335.00
15.63
901.29
34.00
0.00
0.00
25.10
0.00
0.00
12.27
0.00
0.24
5.49
0.00
0.00
0.00
0.00
24.86
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
78.65

Max
0.00
0.00
2.10
21.90
93.00
418.00
19.38
1137.22
47.00
0.00
0.00
25.10
0.00
0.00
54.53
21.94
99.00
42.00
0.00
0.00
0.00
0.00
24.86
1.10
4.00
0.00
0.00
0.00
0.00
0.00
2.40
33.40
0.00
0.00
0.00
78.65

CC
C
C
D
C
C
C
C
C
C
D
D
D
D
D
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C

Sources of Data
133
133, 253
253
133, 253
164
164
164
164
164
308
308
308
308
308
13
13, 133
13, 133
13, 133
133
133
133
133
308
133, 308
133, 308
133
133, 308
133, 308
133
308
133, 308
133, 308
133
133, 308
133, 308
163
17

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

graveolens)
02023

Spices, marjoram, dried
(Origanum majorana)

Flavanones
Flavones
Flavonols

02029

Spices, parsley, dried
(Petroselinum crispum)

Flavones
Flavonols

02037
99117

Spices, saffron (Crocus
sativus)
Tarragon, fresh

Flavonols
Flavanones
Flavones
Flavonols

02049

Thyme, fresh (Thymus
vulgaris)

Flavanones
Flavones
Flavonols

99351

Vinegar, cider (Germany)

Flavan-3-ols

99109

Vinegar, wine, red

Flavonols
Anthocyanidins

99108

Vinegar, wine, white

Flavan-3-ols
Flavan-3-ols

Flavonoid
Luteolin
Naringenin
Apigenin
Luteolin
Kaempferol
Quercetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Quercetin
Kaempferol
Hesperetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Quercetin
Hesperetin
Naringenin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Quercetin
(-)-Epicatechin
(+)-Catechin
Quercetin
Cyanidin
Delphinidin
Malvidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin

Mean

N

762.40
0.00
3.50
0.00
0.00
0.00
4503.50
19.75
331.24
0.00
0.00
205.48

1
1
1
1
1
1
5
1
1
1
4
12

0.00
0.00
1.00
5.00
11.00
10.00
0.00
0.00
2.50
45.25
0.00
0.00
0.00
0.82
4.85
0.68
0.00
0.08
0.43
0.07
0.08
2.20
0.60

1
1
1
1
1
1
1
1
2
2
1
2
2
2
2
2
1
1
1
1
1
1
2

Standard
Error

2254.33

49.23

2.50
5.75

0.28
0.95
0.68

0.60

Min

Max

CC

Sources of Data

762.40
0.00
3.50
0.00
0.00
0.00
1774.60
19.75
331.24
0.00
0.00
146.75

762.40
0.00
3.50
0.00
0.00
0.00
13506.22
19.75
331.24
0.00
0.00
318.35

C
D
D
D
D
D
B
B
B
B
C
B

163
308
308
308
308
308
124, 179
179
179
179
124
39

0.00
0.00
1.00
5.00
11.00
10.00
0.00
0.00
0.00
39.50
0.00
0.00
0.00
0.54
3.90
0.00
0.00
0.08
0.43
0.07
0.08
2.20
0.00

0.00
0.00
1.00
5.00
11.00
10.00
0.00
0.00
5.00
51.00
0.00
0.00
0.00
1.10
5.80
1.35
0.00
0.08
0.43
0.07
0.08
2.20
1.20

C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C

133
133
133
133
133
133
133
308
133, 308
133, 308
133
133, 308
133, 308
6
6
6
6
6
6
6
6
6
6
18

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Mean

N

Standard
Error

Min

Max

CC

Sources of Data

(+)-Catechin

3.60

2

1.20

2.40

4.80

C

6

Flavones

Apigenin
Luteolin

0.09
0.12

22
456

0.01
0.00

0.00
0.00

0.24
0.79

B
A

29, 57, 185, 305
14, 29, 57, 93, 136, 185, 305

Flavonols

Kaempferol
Quercetin

0.01
0.91

3
3

0.01
0.91

0.01
0.91

C
C

260
260

Flavonols

Kaempferol
Quercetin

0.00
0.14

3
3

0.00
0.14

0.00
0.14

C
C

260
260

09 – Fruits and Fruit Juices
99594 Acai, berries, purple, fresh
99595 Acai, berries, purple, frozen
99596 Acai, berries, white, frozen
99577 Acai, fruit pulp/skin, powder

Anthocyanidins
Anthocyanidins
Anthocyanidins
Anthocyanidins

09001

Anthocyanidins

Cyanidin
Cyanidin
Cyanidin
Cyanidin
Peonidin
Cyanidin
Pelargonidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
(-)-Epicatechin
(+)-Catechin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin

53.64
61.94
0.48
200.96
3.91
15.71
6.84
0.00
0.00
1.05
0.00
4.74
5.50
28.73
7.40
19.36
0.79
0.01
0.00
0.01
0.00
0.00
5.55
0.00
1.14

4
6
1
1
1
2
2
14
14
14
14
14
8
8
8
8
14
6
4
6
4
4
8
4
4

7.07
23.75
0.48
200.96
3.91
10.53
4.40
0.00
0.00
0.90
0.00
4.10
0.00
7.81
0.00
14.76
0.00
0.00
0.00
0.00
0.00
0.00
1.01
0.00
0.22

110.42
161.74
0.48
200.96
3.91
20.89
9.29
0.00
0.00
1.20
0.00
5.30
13.32
59.16
12.39
23.49
1.83
0.02
0.00
0.02
0.00
0.00
13.23
0.00
2.51

C
C
C
C
C
C
C
B
B
B
B
B
C
C
C
C
B
B
B
B
B
B
B
B
B

162
162
162
244
244
54
54
230
230
230
230
230
270
270
270
270
11, 85, 110, 283, 294
85, 110
110
85, 110
110
110
11, 110, 283
110
110

04 – Fats and Oils
04053 Oil, olive, salad or cooking
06 – Soups, Sauces and Gravies
06931 Sauce, pasta,
spaghetti/marinara,
ready-to-serve
06159 Soup, tomato, canned,
condensed

Acerola, (west indian cherry),
raw (Malpighia emarginata)

Flavones
Flavonols

99002

Apple, skin only

09504

Apples, Fuji, raw, with skin

Anthocyanidins
Flavan-3-ols
Flavonols
Anthocyanidins

Flavan-3-ols

21.31
20.95

5.18
2.45

0.26
1.16
1.84
5.73
1.54
1.04
0.16
0.00
0.00

0.56
0.49

19

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavanones
Flavones
Flavonols
09503

Apples, Gala, raw, with skin

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

09501

Apples, Golden Delicious, raw,
with skin

Anthocyanidins

Flavan-3-ols

Flavonoid
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate

Mean
1.93
0.75
0.00
0.00
0.00
0.00
0.01
0.01
2.35
1.22
0.00
0.00
0.00
0.00
0.00
6.04
0.00
0.67
0.11
1.39
0.00
0.00
0.00
0.00
0.00
0.00
0.00
3.80
0.00
0.00
0.00
0.00
0.00
0.00
5.51
0.00

N

Standard
Error

4
8
4
4
4
6
4
6
10
19
4
4
4
4
4
15
3
3
3
15
3
3
3
5
3
1
5
17
14
4
4
4
4
4
18
4

1.45
0.03

0.00
0.00
0.00
0.29
0.14

1.09
0.18
0.11
0.15

0.41

0.97

Min
0.08
0.10
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.11
0.00
0.33
0.00
0.13
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.73
0.00
0.00
0.00
0.00
0.00
0.00
1.32
0.00

Max
6.26
1.30
0.00
0.00
0.00
0.01
0.02
0.03
4.91
2.86
0.00
0.00
0.00
0.00
0.00
10.40
0.00
0.96
0.33
5.10
0.00
0.00
0.00
0.00
0.00
0.00
0.00
10.10
0.00
0.00
0.00
0.00
0.00
0.00
9.20
0.00

CC
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
B
B
B
B
B
B
B
B
B
B

Sources of Data
110
11, 110, 283
110
110
110
85, 110
85, 110
85, 110
11, 85, 110, 283
11, 110, 276, 283, 294
110
110
110
110
110
11, 110, 276, 283
110
110
110
11, 110, 276, 283
110
110
110
110, 169
110, 169
169
110, 169
11, 110, 169, 276, 283
11, 276, 283
110
110
110
110
110
11, 110, 276, 283
110
20

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavanones
Flavones
Flavonols
97068

Apples, Golden Delicious, raw,
without skin

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols
09502

Apples, Granny Smith, raw,
with skin

Anthocyanidins

Flavan-3-ols

Flavonoid
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate

Mean
0.35
0.19
0.59
0.00
0.00
0.00
0.00
0.00
0.00
3.69
0.00
0.00
0.00
0.00
0.00
6.27
0.00
1.52
0.00
2.77
0.00
0.00
0.00
0.00
0.00
0.00
0.51
0.00
0.00
0.00
0.00
0.00
7.11
0.01
0.71
0.24

N

Standard
Error

4
4
18
4
4
4
4
2
4
18
2
2
2
2
2
2
1
1
1
2
1
1
1
2
2
2
3
4
4
4
4
4
16
7
7
7

0.20
0.11
0.06

0.73

0.31

2.66

0.04

1.14
0.01
0.28
0.09

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.57
0.00
0.00
0.00
0.00
0.00
5.96
0.00
1.52
0.00
0.11
0.00
0.00
0.00
0.00
0.00
0.00
0.43
0.00
0.00
0.00
0.00
0.00
2.18
0.00
0.00
0.00

Max
0.71
0.40
1.60
0.00
0.00
0.00
0.00
0.00
0.00
4.65
0.00
0.00
0.00
0.00
0.00
6.58
0.00
1.52
0.00
5.43
0.00
0.00
0.00
0.00
0.00
0.00
0.56
0.00
0.00
0.00
0.00
0.00
12.40
0.05
1.69
0.52

CC
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
B
B
B
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
110
110
11, 110, 276, 283
110
110
110
110
110
110
11, 110, 276, 283
110
110
110
110
110
110, 270
110
110
110
110, 270
110
110
110
110
110
110
110, 270
110
110
110
110
110
58, 110, 276, 283
58, 110
58, 110
58, 110
21

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavanones
Flavones
Flavonols

09003

Apples, raw, with skin (Malus
domestica)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

09004

Apples, raw, without skin
(Malus domestica)

Anthocyanidins

Flavonoid

Mean

N

(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin

1.87
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.54
1.57
0.00
0.00
0.00
0.02
0.00
7.53

16
7
4
4
5
3
1
5
14
95
24
20
24
22
20
150

(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin

0.01
0.26
0.19
1.30

59
59
59
140

(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol

0.00
0.00
0.00
0.00
0.12
0.14

Myricetin

Standard
Error
0.28

Min

Max

CC

0.44

0.30
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.34
0.00
0.00
0.00
0.00
0.00
0.00
0.80

3.60
0.00
0.00
0.00
0.00
0.00
0.00
0.00
4.14
15.42
0.02
0.00
0.02
0.28
0.00
19.16

B
B
B
B
B
C
C
B
B
B
A
A
A
A
A
B

0.00
0.07
0.11
0.07

0.00
0.00
0.00
0.00

0.19
2.51
6.26
5.10

A
A
A
B

59
19
19
51
42
37

0.00
0.08
0.07

0.00
0.00
0.00
0.00
0.00
0.00

0.00
0.00
0.00
0.01
2.70
2.67

A
A
A
B
B
B

0.00

53

0.00

0.00

0.03

B

Quercetin

4.01

139

0.12

0.00

11.47

B

Cyanidin
Delphinidin
Malvidin

2.17
0.01
0.00

6
8
4

1.34
0.00

0.60
0.00
0.00

8.90
0.02
0.00

B
B
B

0.30
0.28
0.00
0.00
0.01

Sources of Data
58, 110, 276, 283
58, 110
110
110
110, 239
110, 239
239
110, 239
110, 239, 276, 283
11, 85, 110, 276, 279, 283, 294
85, 110
110
85, 110
110, 294
110
11, 15, 58, 67, 110, 158, 269,
276, 279, 283
15, 58, 110
15, 58, 110
15, 58, 110
11, 15, 58, 67, 110, 269, 276,
283
15, 58, 110
110
110
85, 110, 116, 169, 230, 239
12, 85, 110, 116, 169, 230, 239
12, 67, 85, 116, 141, 169, 179,
230, 239
12, 85, 110, 116, 141, 169, 230,
239
11, 12, 67, 85, 110, 116, 141,
158, 169, 179, 212, 230, 239,
276, 279, 283
85, 110
85, 110
110
22

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavan-3-ols

Flavanones
Flavones
Flavonols

97071

Apples, Red Delicious, raw,
without skin

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols
09500

Apples, Red Delicious, raw.
with skin

Anthocyanidins

Flavonoid
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Delphinidin

Mean
0.01
0.00
0.00
6.25
0.00
0.14
0.03
1.23
0.00
0.00
0.00
0.00
0.01
0.01
0.01
1.05
2.95
0.01
0.00
0.01
0.00
0.00
4.09
0.00
1.37
0.46
1.00
0.00
0.00
0.00
0.00
0.01
0.01
0.41
4.91
0.01

N

Standard
Error

8
4
4
43
31
31
31
37
31
3
3
8
8
4
8
39
4
4
2
4
2
2
2
2
2
2
2
2
2
2
4
4
4
4
21
6

0.00

0.60
0.08
0.02
0.17

0.00
0.00
0.00
0.16
1.97
0.00
0.00

0.11
0.07
0.02
0.03

0.00
0.00
0.00
0.02
0.97
0.00

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.00
0.00
0.80
0.00
0.00
0.00
0.00
0.00
3.98
0.00
1.30
0.43
0.97
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.41
0.00

Max
0.02
0.00
0.00
14.23
0.00
1.52
0.48
5.52
0.00
0.00
0.00
0.01
0.02
0.01
0.03
2.00
8.90
0.02
0.00
0.02
0.00
0.00
4.20
0.00
1.44
0.48
1.02
0.00
0.00
0.00
0.01
0.02
0.03
0.66
15.42
0.02

CC
B
B
B
B
A
A
A
B
A
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
85, 110
110
110
15, 37, 110, 270
15, 110
15, 110
15, 110
15, 110, 270
15, 110
110
110
85, 110
85, 110
85
85, 110
37, 85, 110, 134, 270, 279
85, 110
85, 110
110
85, 110
110
110
110
110
110
110
110
110
110
110
85, 110
85, 110
85, 110
85, 110
85, 110, 276, 283, 294
85, 110
23

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavan-3-ols

Flavanones
Flavones
Flavonols
09019

Applesauce, canned,
unsweetened, without added
ascorbic acid (includes USDA
commodity)

Flavan-3-ols

Flavones
Flavonols

09023

Apricots, canned, water pack,
without skin, solids and liquids

Flavones
Flavonols

09021

Apricots, raw (Prunus
armeniaca)

Flavan-3-ols

Flavonoid
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin

Mean
0.00
0.01
0.07
0.00
9.83
0.00
0.37
0.13
2.00
0.00
0.00
0.00
0.00
0.01
0.01
3.86
5.41
0.00
0.00
0.00
0.69
0.00
0.00
0.00
0.00
0.00
2.00
0.00
0.00
0.00
0.00
0.00
4.74
0.00
0.00
0.00
3.67

N
4
6
6
4
19
7
7
7
19
7
4
4
6
4
6
18
1
1
1
1
1
1
4
4
4
4
4
4
4
4
4
4
42
7
7
7
42

Standard
Error
0.00
0.05
1.58
0.24
0.09
0.35

0.00
0.00
0.00
0.52

0.60

0.46

Min
0.00
0.00
0.00
0.00
0.80
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.25
5.41
0.00
0.00
0.00
0.69
0.00
0.00
0.00
0.00
0.00
2.00
0.00
0.00
0.00
0.00
0.00
0.02
0.00
0.00
0.00
0.31

Max
0.00
0.02
0.28
0.00
15.92
0.00
1.44
0.65
3.10
0.00
0.00
0.00
0.01
0.02
0.03
7.60
5.41
0.00
0.00
0.00
0.69
0.00
0.00
0.00
0.00
0.00
2.00
0.00
0.00
0.00
0.00
0.00
8.29
0.00
0.00
0.00
7.34

CC
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
110
85, 110
110, 294
110
58, 110, 270, 276, 283
58, 110
58, 110
58, 110
58, 110, 270, 276, 283
58, 110
110
110
85, 110
85, 110
85, 110
85, 110, 270, 276, 283
15
15
15
15
15
15
116
116
116
116
116
116
116
116
116
116
15, 58, 66, 67, 68, 269
15, 58
15, 58
15, 58
15, 58, 66, 67, 68, 269
24

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavones
Flavonols

99043

Arctic bramble berries

Anthocyanidins
Flavan-3-ols
Flavonols

09037

Avocados, raw, all commercial
varieties (Persea americana)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

99630

Banana, dwarf, raw (Musa
nana)

Flavonols

Flavonoid
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Pelargonidin
(-)-Epicatechin
(+)-Catechin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin

Mean
0.00
0.00
0.00
0.63
0.00
1.63
88.30
0.70
1.80
2.30
1.40
0.15
0.00
9.10
0.33
0.00
0.00
0.00
0.00
0.00
0.37
0.00
0.00
0.15
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

N
7
2
2
33
3
34
1
1
1
1
1
2
1
2
6
6
6
6
6
6
14
14
13
14
14
14
7
7
7
7
1
7
7
1
1
1

Standard
Error

0.08
0.20

0.15
6.00
0.11

0.07

0.10

Min
0.00
0.00
0.00
0.00
0.00
0.38
88.30
0.70
1.80
2.30
1.40
0.00
0.00
3.10
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
0.00
0.00
1.32
0.00
2.90
88.30
0.70
1.80
2.30
1.40
0.30
0.00
15.10
0.58
0.00
0.00
0.00
0.00
0.00
1.11
0.00
0.00
1.10
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

CC
B
B
B
B
C
B
C
C
C
C
C
C
C
C
B
B
B
B
B
B
A
A
A
A
A
A
B
B
B
B
C
B
B
C
C
C

Sources of Data
15, 58
116, 169
116, 169
66, 67, 68, 116, 141, 169
116, 141, 169
66, 67, 68, 116, 134, 141, 169
172
172
172
172
172
109, 172
109
109, 172
110
110
110
110
110
110
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110
110
110
110, 239
110, 239
239
110, 239
110, 239
152
152
152
25

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

99597

Bananas, boiled

Flavonols

09040

Bananas, raw (Musa
acuminata Colla)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

99598

Bayberries, raw

Flavonols

99065
99357

Bilberry soup
Bilberry, raw

Flavonols
Anthocyanidins

Flavonols

09042

Blackberries, raw (Rubus spp.)

Anthocyanidins

Flavonoid
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Myricetin
Quercetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Peonidin
Petunidin
Kaempferol
Myricetin
Quercetin
Cyanidin

Mean
0.00
0.00
0.00
0.00
0.00
0.00
7.39
0.00
0.00
0.00
0.00
0.02
0.00
0.00
0.00
6.10
0.00
0.00
0.00
0.00
0.00
0.11
0.01
0.06
3.65
4.36
0.60
85.26
97.59
39.22
20.45
42.69
0.00
1.09
3.04
99.95

N
1
1
1
1
1
8
8
8
8
8
8
14
14
14
14
125
14
7
7
9
5
3
11
11
3
3
1
22
22
22
22
22
2
8
8
62

Standard
Error

1.18

0.01
0.00
0.53

0.11
0.01
0.04
0.71
1.67
4.84
5.05
1.70
1.79
1.51
0.05
0.72
6.96

Min

Max

0.00
0.00
0.00
0.00
0.00
0.00
2.36
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.42
2.29
0.60
9.72
60.31
22.58
9.42
31.87
0.00
0.00
1.70
44.17

0.00
0.00
0.00
0.00
0.00
0.00
12.00
0.00
0.00
0.00
0.00
0.07
0.00
0.01
0.00
10.29
0.00
0.00
0.00
0.00
0.00
0.32
0.14
0.32
4.87
7.67
0.60
125.00
161.93
54.37
51.01
55.59
0.00
2.10
4.12
317.18

CC
C
C
C
C
C
A
A
A
A
A
A
A
A
A
A
B
A
B
B
B
B
C
B
B
C
C
C
B
B
B
B
B
C
B
B
B

Sources of Data
152
152
152
152
152
110
110
110
110
110
110
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 60, 110
15, 58, 110
110
110
110, 169
110, 169
141, 152, 169
110, 141, 152, 169
110, 141, 152, 169
81
81
107
137, 155, 195
137, 155, 195
137, 155, 195
137, 155, 195
137, 155, 195
109
107, 108, 109
107, 108, 109
78, 110, 181, 294
26

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavan-3-ols

Flavanones
Flavones
Flavonols

09050

Blueberries, cultivated
(highbush), raw (Vaccinium
spp.)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones

Flavonoid

Mean

N

Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin

0.00
0.00
0.45
0.21
0.00
4.66
0.00
0.10
0.68
37.06
0.00
0.00
0.00
0.00
0.00
0.27
0.67
3.58
8.46

4
4
7
5
4
20
11
11
11
16
11
4
4
5
3
15
15
25
55

Delphinidin

35.43

Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin

Standard
Error

Min

Max

CC

0.20
0.67
0.70
1.79

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.50

0.00
0.00
1.70
1.05
0.00
18.08
0.00
0.36
7.44
312.86
0.00
0.00
0.00
0.00
0.00
3.13
9.99
11.90
73.86

B
B
B
B
B
B
A
A
A
B
A
B
B
B
B
B
B
B
B

55

5.49

3.32

186.98

B

67.59

54

3.50

27.98

185.11

B

0.00
20.29
31.53

8
17
54

0.00
4.43
1.64

0.00
0.97
9.17

0.02
59.91
111.32

B
B
B

0.62
0.00
0.66
0.00
5.29
0.12
0.00
0.00
0.00

33
15
15
15
23
15
8
8
8

0.09

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

3.29
0.00
2.08
0.00
29.28
0.59
0.00
0.00
0.01

B
A
A
A
B
A
A
A
B

0.25
0.21
0.47
0.01
0.68
24.71

0.18
1.77
0.03

0.00

Sources of Data
110
110
110, 294
110, 294
110
15, 58, 110, 247, 269
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110, 247, 269
15, 58, 110
110
110
110, 169
110, 169
25, 131, 169, 181, 247
25, 110, 247
25, 45, 110, 131, 169, 181, 247
85, 92, 110, 191, 285, 286, 287,
294, 307
85, 92, 110, 191, 285, 286, 287,
294, 307
92, 110, 191, 285, 286, 287,
294, 307
85, 110
92, 110, 191, 294
92, 110, 191, 285, 286, 287,
294, 307
15, 58, 110, 247, 269
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110, 247, 269
15, 58, 110
110
110
85, 110
27

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

09054

Description

Blueberries, frozen,
unsweetened

Class

Flavonoid

Flavonols

Luteolin
Kaempferol
Myricetin
Quercetin

Anthocyanidins

Flavones
Flavonols

99653

Blueberries, rabbiteye, raw
(Vaccinium spp.)

Anthocyanidins

Flavan-3-ols
Flavonols

97085

99326

Blueberries, wild (lowbush),
raw (Vaccinium spp.)

Bog whortleberries, wild, frozen

Anthocyanidins

Flavonols

Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Peonidin
Petunidin
(-)-Epicatechin
(+)-Catechin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
Kaempferol
Myricetin
Quercetin

Mean

N

Standard
Error

0.20
1.66
1.30

4
17
62

0.20
0.21
0.21

0.00
0.00
0.00

0.80
4.10
8.63

B
B
B

7.67

72

0.18

0.00

18.72

B

4.36
21.59
49.65
0.02
0.47
18.16
0.01
1.80
1.10
1.76
4.64
9.60
23.41
63.45
15.90
36.25
25.66
98.47
2.36
2.92
14.42
19.35
37.59
57.16
2.65
9.99
23.52
0.00
7.30
17.70

2
2
1
1
1
1
1
1
1
7
7
43
43
43
4
43
36
12
12
51
55
12
12
12
1
12
12
1
2
2

3.14
1.19

1.22
20.40
49.65
0.02
0.47
18.16
0.01
1.80
1.10
0.80
2.20
0.10
2.34
4.68
12.82
1.10
0.00
14.53
0.00
0.00
0.00
2.51
11.63
26.96
2.65
2.87
5.64
0.00
2.60
15.80

7.50
22.77
49.65
0.02
0.47
18.16
0.01
1.80
1.10
3.50
8.90
25.15
49.36
101.27
18.75
60.58
129.51
387.48
3.72
8.62
33.92
66.27
141.14
154.61
2.65
36.87
87.59
0.00
12.00
19.60

C
C
C
C
C
C
C
C
C
B
B
C
C
C
C
C
B
B
B
B
B
B
B
B
C
B
B
C
C
C

0.33
0.93
0.91
1.55
3.37
1.56
1.84
1.04
37.63
0.33
0.31
1.15
4.64
9.72
9.51
2.77
6.01
4.70
1.90

Min

Max

CC

Sources of Data
85, 110
25, 85, 109, 131, 247, 286, 307
25, 45, 85, 109, 110, 131, 247,
285, 286, 287, 307
25, 45, 85, 109, 110, 131, 134,
238, 247, 285, 286, 287, 307
85, 159
85, 159
159
85
159
159
85
85
85
85, 108
85, 108
285, 302
285, 302
285, 302
302
285, 302
247
247
247
247, 285
247, 285, 302
92, 120, 294
92, 120, 294
92, 120, 294
120
92, 120, 294
92, 120, 294
109
108, 109
108, 109
28

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

99619

Breadfruit, boiled

Flavonols

99600

Cashew apple, raw

Anthocyanidins
Flavones

Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Cyanidin
Pelargonidin
Peonidin
Isorhamnetin
Kaempferol
Quercetin
Cyanidin
Pelargonidin
Peonidin
Isorhamnetin
Kaempferol
Quercetin
Cyanidin
Pelargonidin
Peonidin
Isorhamnetin
Kaempferol
Quercetin
Cyanidin
Pelargonidin
Peonidin
Isorhamnetin
Kaempferol
Quercetin
Cyanidin

Flavonols

99601
99603

Cedar bay cherry, raw
Cherries, sour, dry, sweetened

Anthocyanidins
Anthocyanidins

Flavonols

99604

Cherries, sour, dry,
unsweetened

Anthocyanidins

Flavonols

99606

Cherries, sour, powder

Anthocyanidins

Flavonols

09068

Cherries, sour, red, frozen,
unsweetened

Anthocyanidins

Flavonols

09063

Cherries, sour, red, raw

Anthocyanidins

Mean
0.00
0.00
0.00
0.00
0.19
0.00
0.00
0.18
1.93
1.27
27.82
2.27
0.01
0.14
7.71
1.25
0.45
6.83
0.05
0.57
8.91
2.51
0.45
31.42
0.00
3.11
6.06
5.14
17.44
10.13
0.00
1.11
2.64
0.15
0.13
32.57

N
1
1
1
1
1
5
5
5
6
6
1
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
10

Standard
Error

0.73
0.47
1.56
0.01
0.08
0.96
0.17
0.29
4.72
0.02
0.32
7.39
1.09
0.18
5.58
0.59
2.88
3.46
11.82
5.19
2
0.54
0.36
0.08
0.02
11.37

Min

Max

0.00
0.00
0.00
0.00
0.19
0.00
0.00
0.18
1.60
1.13
27.82
0.71
0.00
0.06
6.75
1.08
0.16
2.11
0.03
0.25
1.52
1.42
0.26
25.85
0.00
2.53
3.19
1.68
5.62
4.95
0.00
0.57
2.28
0.07
0.11
1.61

0.00
0.00
0.00
0.00
0.19
0.00
0.00
0.18
2.00
1.30
27.82
3.82
0.03
0.23
8.67
1.42
0.74
11.55
0.07
0.89
16.30
3.60
0.63
37.00
0.00
3.70
8.94
8.59
29.26
15.32
0.00
1.66
3.00
0.24
0.15
105.44

CC
C
C
C
C
D
C
C
C
C
C
C
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
B

Sources of Data
152
152
152
152
55
230
230
230
55, 230
55, 230
191
145
145
145
145
145
145
145
145
145
145
145
145
145
145
145
145
145
145
145
145
145
145
145
145
144, 252, 292
29

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

(Prunus cerasus)
Flavan-3-ols
Flavones
Flavonols

09070

Cherries, sweet, raw (Prunus
avium)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

99012

Chokeberry, raw

Anthocyanidins

Flavonoid
Peonidin
(-)-Epicatechin
(+)-Catechin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin

Mean

N

0.87
3.83
0.30
0.00
0.00
0.72
0.24
0.00
1.47
30.21
0.00
0.00
0.27
1.50
0.00
5.00
0.05
0.34
0.00
4.36
0.00
0.00
0.00
0.00
0.00
0.05
0.24
0.05
2.29

1
6
5
1
1
4
5
1
6
83
4
4
74
83
4
84
11
11
10
40
11
4
4
6
6
4
9
9
80

344.07
0.65
1.22
0.98
0.08
2.79

7
1
1
2
1
1

Standard
Error
3.14

0.24
0.10
0.41
4.21

0.03
0.27
0.35
0.01
0.26
0.53

0.01
0.08
0.05
0.02
69.98

0.47

Min

Max

CC

0.87
0.68
0.30
0.00
0.00
0.17
0.00
0.00
0.51
0.72
0.00
0.00
0.00
0.00
0.00
0.43
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.04
0.00
0.00
0.10

0.87
19.60
0.30
0.00
0.00
1.34
0.62
0.00
2.92
145.09
0.00
0.00
1.88
10.99
0.00
27.04
0.20
2.89
0.00
14.90
0.00
0.00
0.00
0.00
0.00
0.07
0.67
0.45
6.78

C
B
B
C
C
C
B
C
B
B
B
B
B
B
B
B
A
A
B
B
A
B
B
B
B
C
B
B
B

26.95
0.65
1.22
0.51
0.08
2.79

947.52
0.65
1.22
1.44
0.08
2.79

B
C
C
C
C
C

Sources of Data
144
42, 269
269
169
169
144
131, 144, 169
169
131, 144, 169
91, 103, 110, 130, 144, 274, 294
110
110
91, 103, 110, 274
91, 103, 110, 130, 144, 274, 294
110
15, 42, 58, 103, 110, 269, 274
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 103, 110, 269
15, 58, 110
110
110
110, 116, 169
110, 116, 169
144
116, 131, 141, 144, 152, 169
110, 116, 131, 141, 152, 169
103, 110, 116, 131, 134, 141,
144, 152, 169, 238, 274
120, 255, 295, 307
120
120
120, 295
120
120
30

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

99083

99337

Description

Cider, apple (European)

Cloudberries, raw

Class

Flavonoid

Flavonols

Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Quercetin
Cyanidin
Pelargonidin
(-)-Epicatechin
(+)-Catechin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Pelargonidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate

Flavan-3-ols

Flavonols
Anthocyanidins
Flavan-3-ols
Flavonols

09079

Cranberries, dried, sweetened

Anthocyanidins

Flavones
Flavonols

09078

Cranberries, raw (Vaccinium
macrocarpon)

Anthocyanidins

Flavan-3-ols

Mean
0.34
0.00
18.53
0.32
0.00
0.00
0.00
1.95
0.00
0.48
1.70
0.00
0.80
0.50
0.00
0.00
0.00
0.57
0.60
0.10
0.02
0.01
0.02
0.01
2.40
4.50
46.43
7.67
0.44
0.32
49.16
0.00
4.37
0.00
0.74
0.97

N
2
1
3
6
3
3
3
5
3
2
1
1
1
1
1
3
2
3
2
2
2
2
2
2
2
2
8
5
6
7
8
4
8
8
8
8

Standard
Error
0.34
9.47
0.20

1.21
0.48

0.03

7.95
1.92
0.31
0.15
8.07
0.93
0.28
0.48

Min
0.00
0.00
8.90
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.70
0.00
0.80
0.50
0.00
0.00
0.00
0.50
0.60
0.10
0.02
0.01
0.02
0.01
2.40
4.50
9.24
0.18
0.00
0.00
23.74
0.00
2.95
0.00
0.00
0.00

Max
0.69
0.00
37.46
1.15
0.00
0.00
0.00
5.53
0.00
0.96
1.70
0.00
0.80
0.50
0.00
0.00
0.00
0.60
0.60
0.10
0.02
0.01
0.02
0.01
2.40
4.50
81.11
10.66
1.88
0.77
87.80
0.00
5.72
0.00
1.79
2.86

CC
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
B
B
B
B
B
B
A
A
A
A

Sources of Data
109, 131
109
109, 131, 307
6, 58, 261
58
58
58
6, 58
58
6
172
172
172
172
172
109, 172
109
109, 172
85
85
85
85
85
85
85
85
110, 294, 307
110, 294
110, 294
110, 294
110, 294, 307
110
15, 110
15, 110
15, 110
15, 110
31

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavanones
Flavones
Flavonols

99631

09081

Cranberry bush berries, raw
(Viburnum opulus L.)

Cranberry sauce, canned,
sweetened

Anthocyanidins
Flavan-3-ols
Flavonols
Anthocyanidins

Flavones
Flavonols

99339

Crowberries, raw

Flavonols

99073

Currants, dried

Flavan-3-ols

09083

Currants, european black, raw
(Ribes nigrum)

Anthocyanidins

Flavan-3-ols

Flavonoid
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Kaempferol
Myricetin
Quercetin
Cyanidin
(-)-Epicatechin
(+)-Catechin
Quercetin
Cyanidin
Delphinidin
Pelargonidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Cyanidin
Delphinidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate

Mean
0.39
0.00
0.00
0.00
0.00
0.12
6.63
14.84
5.11
2.69
29.04
10.73
0.10
0.02
0.02
0.01
0.02
0.01
2.70
2.40
0.00
4.65
5.45
0.00
0.00
0.00
0.00
0.00
0.00
62.46
89.62
1.17
0.66
3.87
0.47
0.00

N

Standard
Error

8
8
4
4
4
15
21
21
1
1
1
1
2
2
2
2
2
2
2
2
2
2
2
1
1
1
1
1
1
50
50
6
7
7
4
4

0.16

0.04
1.60
1.04

0.25
0.15

6.01
3.10
0.12
0.11
1.55

Min

Max

0.00
0.00
0.00
0.00
0.00
0.00
0.40
7.30
5.11
2.69
29.04
10.73
0.10
0.02
0.02
0.01
0.02
0.01
2.70
2.40
0.00
4.40
5.30
0.00
0.00
0.00
0.00
0.00
0.00
50.81
59.00
0.79
0.26
0.07
0.47
0.00

1.06
0.00
0.00
0.00
0.00
0.61
23.00
25.00
5.11
2.69
29.04
10.73
0.10
0.02
0.02
0.01
0.02
0.01
2.70
2.40
0.00
4.90
5.60
0.00
0.00
0.00
0.00
0.00
0.00
149.40
272.81
1.39
1.09
12.30
0.47
0.00

CC
A
A
B
B
B
B
B
B
D
D
D
D
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
B
B
C
B
B
B
B

Sources of Data
15, 110
15, 110
110
110
110
25, 109, 307
25, 109, 110, 117, 134, 307
25, 109, 110, 117, 134, 307
282
282
282
282
85
85
85
85
85
85
85
85
109
109
109
15
15
15
15
15
15
9, 129, 137, 173, 195, 295
9, 129, 137, 173, 195, 295
295
137, 295
137, 295
15
15
32

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavones
Flavonols

99654

Currants, golden, raw (Ribes
aureum)

Anthocyanidins

99044

Currants, red, raw

Anthocyanidins

Flavan-3-ols

Flavones
Flavonols

99045

Currants, white, raw

Anthocyanidins

Flavan-3-ols

Flavonoid

Mean

N

(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin

0.00
0.00
0.70
0.00
0.00
0.00
0.12
0.71
6.18
4.45

4
4
4
4
1
1
40
61
65
68

Cyanidin
Delphinidin
Peonidin
Cyanidin
Delphinidin
Peonidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Peonidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin

108.82
0.73
0.07
65.54
9.32
0.16
0.08
0.00
0.15
0.00
1.27
1.28
0.00
0.00
0.01
0.91
0.77
1.00
0.00
0.00
0.00
0.00
0.00
0.00
0.30

1
1
1
3
3
1
7
7
7
7
7
7
2
2
5
5
7
3
3
1
1
1
1
1
1

Standard
Error

0.02
0.07
0.57
0.22

52.70
9.28
0.02
0.03
0.44
0.44

0.01
0.85
0.08
1.00

Min

Max

CC

0.00
0.00
0.70
0.00
0.00
0.00
0.08
0.00
0.00
2.27

0.00
0.00
0.70
0.00
0.00
0.00
0.19
2.30
24.50
12.20

B
B
B
B
C
C
B
B
B
B

108.82
0.73
0.07
8.12
0.00
0.16
0.00
0.00
0.00
0.00
1.22
1.22
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.30

108.82
0.73
0.07
170.80
27.89
0.16
0.19
0.00
0.36
0.00
1.33
1.35
0.00
0.00
0.04
4.29
1.30
2.99
0.00
0.00
0.00
0.00
0.00
0.00
0.30

C
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
C
C
C
B
B
B
B
B

Sources of Data
15
15
15
15
169
169
9
9, 109, 134, 169, 173, 182
9, 107, 109, 169, 173, 182, 284
9, 107, 109, 134, 169, 173, 182,
284
132
132
132
132, 173, 295
132, 173, 295
132
15, 58
15, 58
15, 58
15, 58
15, 58
15, 58
116, 169
116, 169
109, 116, 131, 169, 173
109, 116, 131, 169, 173
109, 116, 131, 134, 169, 173
132, 173
132, 173
132
15
15
15
15
15
33

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonols

09086

Custard-apple,
(bullock's-heart), raw (Annona
reticulata)

Flavan-3-ols

09087

Dates, deglet noor (Phoenix
dactylifera)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols
09088

Elderberries, raw (Sambucus
spp.)

Anthocyanidins

Flavonols

09089

Figs, raw (Ficus carica)

Anthocyanidins

Flavonoid

Mean

N

(+)-Gallocatechin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Delphinidin
Pelargonidin
Petunidin
Isorhamnetin
Kaempferol
Quercetin
Cyanidin

0.00
0.17
0.18
2.68
5.63
0.04
0.00
0.00
0.58
0.00
1.70
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.93
485.26
0.00
0.02
0.00
5.42
0.58
26.77
0.50

1
4
4
4
3
3
3
3
3
3
6
6
6
6
6
6
5
5
5
5
5
5
5
5
6
3
6
6
94
55
56
55
55
55
93
20

Standard
Error
0.17
0.17
1.36

0.63

0.43
31.53
0.02
0.54
0.06
1.78
0.07

Min
0.00
0.00
0.00
0.50
5.63
0.04
0.00
0.00
0.58
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
132.99
0.00
0.00
0.00
0.16
0.23
8.47
0.00

Max
0.00
0.70
0.70
6.30
5.63
0.04
0.00
0.00
0.58
0.00
4.10
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.40
1067.33
0.00
1.13
0.00
10.26
1.27
60.00
1.11

CC
B
C
C
C
C
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
15
109, 173
109, 173
109, 173
58
58
58
58
58
58
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
135, 157, 280, 295
157
157, 295
157
157
157
135, 157, 280
69, 110
34

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavan-3-ols

Flavanones
Flavones
Flavonols

99618

Goji berry (wolfberry), dried

Flavonols

09107

Gooseberries, raw (Ribes spp.)

Anthocyanidins

Flavan-3-ols

Flavones
Flavonols

97003

Grape seeds, raw

Flavan-3-ols

Flavonoid
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Peonidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin

Mean
0.00
0.00
0.01
0.00
0.00
0.50
0.00
0.00
0.00
1.59
0.00
0.00
0.00
0.00
0.00
0.00
0.00
5.47
6.20
11.40
13.60
8.73
0.01
0.77
0.00
0.00
0.00
0.00
1.67
0.44
0.00
0.00
0.88
0.00
1.23
93.31

N
8
8
20
20
8
56
8
8
8
55
8
5
5
13
9
5
13
58
1
1
1
18
14
17
4
4
4
4
4
4
2
2
4
4
4
35

Standard
Error

0.00

0.06

0.18

0.59

1.23
0.01
0.39

0.51
0.49
8.42

Min

Max

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
6.20
11.40
13.60
0.05
0.00
0.07
0.00
0.00
0.00
0.00
1.67
0.44
0.00
0.00
0.00
0.00
0.00
23.00

0.00
0.00
0.03
0.00
0.00
0.97
0.00
0.00
0.00
4.03
0.00
0.00
0.00
0.00
0.00
0.00
0.00
14.21
6.20
11.40
13.60
16.97
0.15
6.93
0.00
0.00
0.00
0.00
1.67
0.44
0.00
0.00
1.90
0.00
2.20
284.00

CC
A
A
B
B
A
B
B
B
B
B
B
B
B
A
B
B
A
B
D
D
D
B
B
B
B
B
B
B
B
B
C
C
B
B
B
C

Sources of Data
110
110
69, 110
69, 110
110
58, 110, 269, 281
58, 110
58, 110
58, 110
58, 110, 269, 281
58, 110
110
110
110, 230
110, 230
230
110, 230
110, 230, 281
156
156
156
132, 295
132
132, 295
15
15
15
15
15
15
169
169
109, 169
109, 169
109, 169
88, 300
35

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.
99347

Description

Grapefruit, raw (not specified
as to color) (Citrus paradisi)

Class

Flavanones
Flavonols

09112

Grapefruit, raw, pink and red,
all areas (Citrus paradisi)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

09116

Grapefruit, raw, white, all areas
(Citrus paradisi)

Flavanones
Flavones
Flavonols

99048

Grapes, black (Vitis vinifera)

Flavan-3-ols

Flavonoid
(+)-Catechin
Hesperetin
Naringenin
Kaempferol
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin

Mean
74.63
1.50
53.00
0.40
0.50
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.35
32.64
0.00
0.60
0.01
0.01
0.33
0.64
21.34
0.00
0.00
0.00
0.00
0.00
8.68
2.81
0.00
0.00
10.14

N

Standard
Error

35
2
2
2
2
7
7
7
7
7
7
7
7
7
7
7
7
10
9
10
7
3
10
10
2
2
1
1
1
1
1
11
4
4
4
11

5.78

0.04
6.62
0.00
0.12
0.00
0.19

2.48

2.91

Min

Max

6.00
1.50
53.00
0.40
0.50
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
16.28
0.00
0.00
0.01
0.00
0.00
0.64
21.34
0.00
0.00
0.00
0.00
0.00
8.64
2.81
0.00
0.00
8.94

244.00
1.50
53.00
0.40
0.50
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.17
44.97
0.01
1.40
0.01
0.03
2.02
0.64
21.34
0.00
0.00
0.00
0.00
0.00
8.70
2.81
0.00
0.00
10.83

CC
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
B
B
C
C
C
C
C
C
C
B
B
B
B
B

Sources of Data
88, 300
134
134
134
134
110
110
110
110
110
110
110
110
110
110
110
110
85, 110
85, 110
85, 110
85, 110
85
85, 110
85, 110
85
85
169
169
169
169
169
15, 269
15
15
15
15, 269
36

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavones
Flavonols

99650

97074

Grapes, Concord, raw (Vitis
vinifera)

Grapes, red, raw

Anthocyanidins

Flavan-3-ols
Flavonols
Anthocyanidins

Flavan-3-ols

Flavones
Flavonols

99047

Grapes, white or green, raw
(Vitis vinifera)

Flavan-3-ols

Flavonoid
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Peonidin
Petunidin
(-)-Epicatechin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin

Mean
0.00
0.00
0.00
0.09
0.22
2.08
23.76
70.62
6.01
4.78
14.93
2.14
3.11
1.16
2.27
39.00
0.02
3.62
1.97
0.96
0.17
0.08
0.00
0.82
0.00
0.00
1.30
0.00
0.01
1.04
1.70
0.25
0.02
0.00
3.73
0.01

N
4
1
1
2
2
5
1
1
1
1
1
1
1
22
22
20
2
20
20
4
3
3
3
3
3
4
4
4
4
5
14
7
7
7
14
7

Standard
Error

0.09
0.22
0.45

0.36
0.37
6.83
0.88
0.33
0.11

0.00
0.00
0.00
0.00
0.74
0.42
0.08
0.00
0.92
0.00

Min
0.00
0.00
0.00
0.00
0.00
0.24
23.76
70.62
6.01
4.78
14.93
2.14
3.11
0.17
0.25
2.07
0.02
1.28
0.25
0.70
0.17
0.08
0.00
0.82
0.00
0.00
0.00
0.00
0.00
0.00
0.07
0.00
0.00
0.00
0.39
0.00

Max
0.00
0.00
0.00
0.18
0.45
3.70
23.76
70.62
6.01
4.78
14.93
2.14
3.11
5.73
3.39
56.72
0.02
14.73
3.09
1.75
0.17
0.08
0.00
0.82
0.00
0.01
2.60
0.01
0.03
3.98
2.78
0.43
0.04
0.00
5.89
0.03

CC
B
B
B
C
C
B
C
C
C
C
C
C
C
B
B
B
B
B
B
C
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
15
116
116
116, 141
116, 141
116, 134, 141, 202
294
294
294
294
294
200
200
85, 228, 294
85, 228, 294
228, 294
85
228, 294
228, 294
58, 200
58
58
58
58
58
85, 169
85, 169
85, 169
85, 169
85, 169, 200
15, 58, 269
15, 58
15, 58
15, 58
15, 58, 269
15, 58
37

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Mean

N

Flavones

Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Delphinidin
Peonidin
Petunidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Peonidin
Petunidin
Cyanidin
Delphinidin
Peonidin
Cyanidin

0.00
0.00
0.06
0.22
1.12
15.19
1.82
55.72
0.00
0.00
0.00
0.00
1.00
0.00
0.00
0.00
0.00
1.20
0.00
0.00
0.00
0.00
1.10
0.00
0.00
0.00
0.00
1.90
17.73
12.55
5.16
17.75
21.19
6.61
0.08
110.40

3
3
5
4
6
1
1
1
7
7
7
7
7
5
5
5
5
5
8
8
8
8
8
1
1
1
1
1
1
1
1
1
2
2
2
1

Flavonols

99607

Guajiru (coco-plum), raw

Anthocyanidins

99428

Guava, red-fleshed

Flavones
Flavonols

99429

Guava, white-fleshed

Flavones
Flavonols

99635

Jabuticaba (Brazilian grape),
raw (Myrciaria jaboticaba)

Flavones
Flavonols

99624

Jackfruit, steamed

Flavonols

99613

Jambul (Jambolão), raw (S.
cumini)

Anthocyanidins

99625

Jostaberry, raw

Anthocyanidins

99397

Juice concentrate, black

Anthocyanidins

Standard
Error

0.06
0.00
0.55

1.31
0.53
0.00

Min
0.00
0.00
0.00
0.00
0.05
15.19
1.82
55.72
0.00
0.00
0.00
0.00
1.00
0.00
0.00
0.00
0.00
1.20
0.00
0.00
0.00
0.00
1.10
0.00
0.00
0.00
0.00
1.90
17.73
12.55
5.16
17.75
19.88
6.08
0.07
110.40

Max
0.00
0.00
0.29
0.45
3.87
15.19
1.82
55.72
0.00
0.00
0.00
0.00
1.00
0.00
0.00
0.00
0.00
1.20
0.00
0.00
0.00
0.00
1.10
0.00
0.00
0.00
0.00
1.90
17.73
12.55
5.16
17.75
22.49
7.13
0.08
110.40

CC
B
B
B
B
B
D
D
D
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
D
D
D
D
D
C
C
C
C

Sources of Data
116, 169
116, 169
116, 138, 141, 169
116, 141, 169
116, 134, 138, 141, 169
54
54
54
230
230
230
230
230
230
230
230
230
230
230
230
230
230
230
152
152
152
152
54
54
54
54
54
132
132
132
24
38

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

currant
Flavonols
99398

Juice concentrate, chokeberry

99402

Juice concentrate, elderberry

99605

Juice concentrate, sour cherry

Anthocyanidins
Flavonols
Anthocyanidins
Flavonols
Anthocyanidins

Flavonols

09016

Juice, apple, canned or bottled,
unsweetened, without added
ascorbic acid

Anthocyanidins
Flavan-3-ols

Flavanones

Flavones
Flavonols

99007

Juice, black Currant

Anthocyanidins
Flavonols

99359
99313

Juice, blackberry
Juice, blood orange

Anthocyanidins
Anthocyanidins

Flavonoid

Mean

N

Delphinidin
Myricetin
Quercetin
Cyanidin
Quercetin
Cyanidin
Quercetin
Cyanidin
Pelargonidin
Peonidin
Isorhamnetin
Kaempferol
Quercetin
Cyanidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Eriodictyol
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin

201.28
20.85
22.85
231.61
68.17
411.40
108.16
10.39
0.00
0.66
8.56
0.64
0.33
0.02
4.71
0.00
0.00
0.00
1.25
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.58

1
1
1
2
1
2
1
2
2
2
2
2
2
6
13
2
2
2
13
2
6
6
6
4
4
4
4
23

29.76
45.27
1.86
1.15
27.58
5.47
0.75

2
2
4
4
10
5
2

Cyanidin
Delphinidin
Myricetin
Quercetin
Cyanidin
Cyanidin
Delphinidin

Standard
Error

Min

Max

CC

0.01
0.14

201.28
20.85
22.85
168.82
68.17
402.39
108.16
4.88
0.00
0.44
6.20
0.39
0.16
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

201.28
20.85
22.85
294.39
68.17
420.40
108.16
15.90
0.00
0.88
10.91
0.89
0.50
0.03
21.86
0.00
0.00
0.00
6.74
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.05
3.01

C
C
C
C
C
C
C
D
D
D
D
D
D
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

13.72
17.47
0.66
0.46
4.54
2.78
0.50

16.05
27.80
0.66
0.65
7.87
0.77
0.25

43.48
62.74
3.16
2.52
52.62
16.00
1.26

C
C
B
B
B
B
C

62.79
9.00
5.51
0.22
2.36
0.25
0.17
0.00
2.25

0.61

Sources of Data
24
24
24
24, 130
24
24, 130
24
145
145
145
145
145
145
189
16, 245, 256, 275
16
16
16
16, 245, 256, 275
16
189
189
189
115, 239
115, 239
115, 239
115, 239
115, 189, 212, 239, 245, 256,
275
129, 130
129, 130
107
107
78, 130
139, 219
139
39

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavanones

14242

Juice, Cranberry cocktail,
bottled

Flavones
Flavonols
Anthocyanidins

Flavan-3-ols
Flavones
Flavonols

99110

Juice, cranberry, raw

Flavan-3-ols
Flavonols

99066

Juice, crowberry

Flavonols

99049

Juice, grape, black

Flavan-3-ols

09135

Juice, grape, canned or bottled,
unsweetened, without added
ascorbic acid

Anthocyanidins

Flavonoid
Peonidin
eriodictyol
hesperetin
naringenin
apigenin
quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(+)-Catechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(+)-Catechin
Myricetin
Quercetin
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin

Mean
0.43
0.00
12.72
1.63
0.00
0.00
0.37
0.01
0.00
0.03
0.41
0.00
0.99
0.19
0.01
0.03
0.01
0.23
2.20
0.92
4.41
16.41
3.49
3.88
0.00
0.00
0.00
0.00
0.80
0.00
0.89
1.92
11.17
0.02
1.06
1.02

N

Standard
Error

2
13
65
65
2
2
4
4
3
1
3
3
3
1
1
1
1
5
5
1
1
1
2
2
2
2
2
2
2
2
13
13
11
2
11
3

0.33
1.45
0.18

0.15
0.01

0.14
0.81

0.02
0.12

0.05
0.18
0.39
2.73
0.28

Min
0.10
0.00
5.33
0.63
0.00
0.00
0.37
0.00
0.00
0.03
0.41
0.00
0.99
0.19
0.01
0.03
0.01
0.04
1.13
0.92
4.41
16.41
3.46
3.76
0.00
0.00
0.00
0.00
0.75
0.00
0.07
0.38
0.05
0.02
0.43
1.02

Max
0.76
0.00
18.57
3.85
0.00
0.00
0.38
0.03
0.00
0.03
0.41
0.00
0.99
0.19
0.01
0.03
0.01
0.75
2.82
0.92
4.41
16.41
3.51
3.99
0.00
0.00
0.00
0.00
0.85
0.00
1.94
4.24
21.77
0.02
1.80
1.02

CC
C
B
B
B
C
C
C
C
C
C
C
C
C
C
C
C
C
B
B
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
C

Sources of Data
139
22, 187
22, 139, 186, 187, 219
22, 139, 186, 187, 219
22
22
85, 189
85, 189
189
85
189
189
189
44
85
85
85
44, 85, 189
44, 85, 189
44
44
44
107
107
16
16
16
16
16
16
52, 85, 189
52, 85, 189
52, 189
85
52, 189
189
40

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Flavan-3-ols

(-)-Epicatechin
(+)-Catechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Peonidin
Petunidin
(-)-Epicatechin
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Quercetin
naringenin

eriodictyol
hesperetin
naringenin
apigenin
quercetin
Cyanidin
Eriodictyol
hesperetin
naringenin
Quercetin
eriodictyol

Flavones
Flavonols

99436

Juice, grape, red

Anthocyanidins

Flavan-3-ols
Flavonols
99050

09126

09404

09123

09128

Juice, grape, white

Juice, grapefruit concentrate,
white, frozen, unsweetened,
diluted with 3 volume water
Juice, grapefruit, pink, raw

Juice, grapefruit, white,
canned, unsweetened

Juice, grapefruit, white, raw

Flavan-3-ols

Flavonols
Flavanones

Flavanones

Flavones
Flavonols
Anthocyanidins
Flavanones

Flavonols
Flavanones

Mean

N

Standard
Error

0.56
0.82
0.01
0.01
0.01
0.70
0.72
0.04
0.10
0.08
0.17
0.10
0.00
0.16
0.53
0.00
0.00
0.00
0.00
0.17
0.00
0.09
31.18

27
24
3
3
3
6
6
3
3
3
3
3
3
3
3
2
1
1
1
2
1
4
2

0.07
0.10
0.00
0.00
0.00
0.20
0.24

0.00
0.78
17.19
0.00
0.00
0.00
0.16
0.81
18.01
0.36
0.65

24
28
28
1
1
3
3
6
531
5
29

0.02
0.09
0.70

0.11
1.91

0.18
0.77
0.24
0.38

Min

Max

CC

Sources of Data

0.00
0.08
0.00
0.00
0.00
0.03
0.41
0.04
0.10
0.08
0.17
0.10
0.00
0.16
0.53
0.00
0.00
0.00
0.00
0.16
0.00
0.00
30.48

2.07
3.17
0.01
0.02
0.01
1.19
0.80
0.04
0.10
0.08
0.17
0.10
0.00
0.16
0.53
0.00
0.00
0.00
0.00
0.19
0.00
0.36
31.89

B
B
B
B
B
B
B
C
C
C
C
C
C
C
C
B
B
B
B
B
B
C
C

52, 189
52
85, 115
85, 115
85, 115
85, 115, 189
85, 115, 189
189
189
189
189
189
189
189
189
16, 257
16
16
16
16, 257
16
189, 257
35

0.00
0.44
9.67
0.00
0.00
0.00
0.16
0.47
5.20
0.00
0.00

0.00
2.32
62.58
0.00
0.00
0.00
0.16
1.68
26.33
1.16
11.36

B
B
B
C
C
C
C
B
B
B
B

22, 187
22, 59, 187
22, 59, 187
22
22
189
189
20, 189, 236
20, 65, 189, 236, 237
20, 189
22, 187, 188
41

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavones
Flavonols

09153

Juice, lemon, canned or bottled

Flavanones

Flavones
09152

Juice, lemon, raw

Flavan-3-ols
Flavanones

Flavones
Flavonols

09160

99067
09209

09215

09206

Juice, lime, raw

Flavanones

Juice, lingonberry
Juice, orange, chilled, includes
from concentrate

Flavones
Flavonols
Flavonols
Anthocyanidins
Flavanones

Juice, orange, frozen
concentrate, unsweetened,
diluted with 3 volume water
Juice, orange, raw

Flavonols
Flavanones

Anthocyanidins

Flavonoid
hesperetin
Naringenin
apigenin
Luteolin
Kaempferol
Myricetin
quercetin
eriodictyol
hesperetin
Naringenin
Luteolin
Quercetin
(+)-Catechin
eriodictyol
hesperetin
naringenin
apigenin
Luteolin
Kaempferol
Myricetin
quercetin
eriodictyol
hesperetin
naringenin
Apigenin
Quercetin
Quercetin
Cyanidin
Eriodictyol
hesperetin
naringenin
Quercetin
hesperetin
naringenin
Cyanidin

Mean

N

Standard
Error

2.35
18.23
0.00
0.00
0.00
0.05
0.40
10.56
13.43
0.00
1.83
0.00
0.00
4.88
14.47
1.38
0.00
0.00
0.00
0.02
0.37
2.19
8.97
0.38
0.00
0.51
1.02
0.00
0.05
16.38
2.56
0.40
26.21
3.27

44
47
9
1
1
1
24
40
41
1
18
1
1
31
32
28
10
1
2
2
10
20
20
23
6
6
2
3
3
49
49
6
14
14

0.96
1.53

0.00

3

0.06
0.57
0.95
0.34

0.19
4.83
0.72

0.02
0.21
0.41
0.06
0.20
0.33
0.09

1.79
0.27
0.09
1.43
0.14

Min

Max

CC

Sources of Data

0.00
0.00
0.00
0.00
0.00
0.05
0.00
3.77
0.70
0.00
0.70
0.00
0.00
0.00
1.90
0.00
0.00
0.00
0.00
0.00
0.00
0.00
5.18
0.00
0.00
0.00
0.93
0.00
0.05
0.53
0.11
0.18
15.35
2.56

34.93
58.03
0.00
0.00
0.00
0.05
0.74
19.01
20.63
0.00
3.02
0.00
0.00
14.70
142.24
18.22
0.00
0.00
0.00
0.05
1.81
3.52
21.37
4.62
0.00
1.78
1.10
0.00
0.05
25.75
3.56
0.68
32.59
4.38

B
B
B
B
B
B
B
B
B
C
B
C
C
B
B
B
B
B
B
B
B
B
B
B
C
C
C
C
C
B
B
B
A
A

22, 187, 188, 277
21, 22, 187, 188, 277
22, 115
115
115
115
22, 115, 277
104, 175
20, 104, 175
20
175
20
1
22, 104, 187
1, 22, 104, 187
1, 22, 187
22, 115
115
1, 115
1, 115
1, 22, 115
22, 187
22, 187
22, 187, 304
22
22
107
189
189
20, 89, 189, 241, 277
20, 89, 189, 241, 277
20, 189
35, 198, 220
35, 198, 220

0.00

0.00

C

189
42

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Flavanones

eriodictyol
hesperetin

0.17
11.95

130
247

0.02
0.42

0.00
1.32

1.88
39.20

B
A

naringenin

2.14

247

0.09

0.00

6.37

A

0.00
0.00
0.00
0.05
0.25
2.40
0.81
0.00
0.09
0.00
0.00
0.00
0.00
1.11
2.86
1.79
25.31
0.65
0.00
0.00
0.00
18.04
1.09
26.28
0.73
12.97
3.18
3.88
14.54
10.74

20
2
2
2
27
18
18
3
15
3
3
3
3
3
12
12
13
12
1
1
12
1
1
6
5
5
5
5
3
3

0.00
0.00
0.00
0.05
0.00
0.54
0.00
0.00
0.02
0.00
0.00
0.00
0.00
1.11
0.00
0.00
1.94
0.00
0.00
0.00
0.00
18.04
1.09
15.28
0.45
1.59
0.37
1.77
9.77
1.50

0.00
0.00
0.00
0.05
2.20
8.87
3.92
0.00
0.39
0.00
0.00
0.00
0.00
1.11
23.33
9.36
132.86
2.80
0.00
0.00
0.00
18.04
1.09
58.42
1.08
34.31
7.16
6.08
18.44
18.11

B
B
B
B
B
B
B
C
B
C
C
C
C
C
C
C
B
C
C
C
C
C
C
C
C
C
C
C
C
C

Flavones
Flavonols

09442

Juice, pomegranate, bottled

Anthocyanidins

Flavan-3-ols
Flavonols
99311

Juice, pummelo, raw

Flavanones

Flavones
Flavonols
99626

Juice, raspberry, red

Anthocyanidins

99610

Juice, sour cherry

Anthocyanidins
Flavan-3-ols

99304

Juice, sour orange

Flavonols
Flavanones

apigenin
Luteolin
Kaempferol
Myricetin
quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
Myricetin
Quercetin
eriodictyol
hesperetin
naringenin
apigenin
luteolin
kaempferol
quercetin
Cyanidin
Pelargonidin
Cyanidin
Peonidin
(-)-Epicatechin
(+)-Catechin
Quercetin
eriodictyol
hesperetin

Mean

N

Standard
Error

0.10
0.64
0.25
0.03

1.90
0.86
9.51
0.31

6.53
0.12
5.73
1.12
0.80
2.54
4.88

Min

Max

CC

Sources of Data
22, 38, 176, 187, 189
20, 22, 38, 59, 61, 89, 134, 176,
187, 189, 219, 220, 241, 242,
277
20, 22, 38, 59, 61, 89, 134, 176,
187, 189, 219, 220, 241, 242,
277
22, 115
115
115
115
20, 22, 38, 115, 189
3, 189
3, 189
189
3
189
189
189
189
189
22, 193
22, 193
22, 193, 304
22, 193
193
193
22, 193
130
130
130, 293
293
293
293
293
22, 188
22, 188
43

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

99437

Juice, strawberry

Flavones
Flavonols
Anthocyanidins

99305

Juice, tangelo

Flavanones

09225

09221

Juice, tangerine, frozen
concentrate, sweetened,
diluted with 3 volume water

Juice, tangerine, raw

Flavones
Flavonols
Flavanones
Flavonols

Flavanones

Flavones
Flavonols
99306

99316

09146

99615

Juice, tangor (e.g., murcot or
temple)

Juice, tangor, diluted from
frozen concentrate (ex. Murcot
or temple)
Jujube, raw (Ziziphus jujuba)

Juniper berries, green, unripe
(Juniperus communis)

Flavanones

Flavones
Flavonols
Flavanones

Flavan-3-ols
Flavonols
Flavones
Flavonols

Flavonoid

Mean

N

Standard
Error
4.66

naringenin
apigenin
quercetin
Cyanidin
Pelargonidin
eriodictyol
hesperetin
naringenin
apigenin
quercetin
hesperetin
naringenin
Kaempferol
Myricetin
Quercetin
eriodictyol
hesperetin
naringenin
apigenin
luteolin
kaempferol
quercetin
eriodictyol
hesperetin
naringenin
apigenin
quercetin
hesperetin
naringenin

23.77
0.00
0.00
0.47
11.79
1.20
74.89
42.51
0.00
0.00
22.01
3.61
0.00
0.11
0.00
0.02
17.11
1.37
0.00
0.00
0.00
0.29
1.02
19.25
6.50
0.00
0.00
19.06
7.04

3
2
2
1
1
1
1
1
1
1
13
13
1
1
1
5
7
8
5
1
1
5
1
7
7
1
1
5
5

(-)-Epicatechin
(+)-Catechin
Quercetin
Apigenin
Luteolin
Quercetin

0.31
3.21
1.26
7.26
51.40
42.81

4
4
4
3
3
3

Min

Max

CC

Sources of Data

4.38
1.33

18.64
0.00
0.00
0.47
11.79
1.20
74.89
42.51
0.00
0.00
5.94
1.04
0.00
0.11
0.00
0.00
4.31
0.00
0.00
0.00
0.00
0.00
1.02
7.98
3.77
0.00
0.00
7.98
3.95

33.08
0.00
0.00
0.47
11.79
1.20
74.89
42.51
0.00
0.00
47.08
7.96
0.00
0.11
0.00
0.10
36.28
7.22
0.00
0.00
0.00
1.44
1.02
32.45
11.03
0.00
0.00
32.45
11.03

C
C
C
C
C
D
D
D
D
D
B
B
C
C
C
C
B
B
C
C
C
C
C
C
C
C
C
C
C

22, 188
22
22
130
130
22
22
22
22
22
198
198
152
152
152
22, 193
22, 61, 193
22, 61, 193, 304
22, 193
193
193
22, 193
22
22, 198
22, 198
22
22
198
198

0.06
0.27
0.29
2.93
3.47
10.71

0.19
2.46
0.44
4.03
45.99
24.95

0.48
3.74
1.78
13.10
57.86
61.98

C
C
C
C
C
C

240
240
240
126
126
126

2.94
0.75

0.02
5.01
0.89

0.29
3.16
1.02

44

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

99614

Juniper berries, ripe (Juniperus
communis)

Flavones

09445

Kiwifruit, gold, raw (Actinidia
chinensis)

Apigenin
Luteolin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin

Flavonols
Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols
09148

Kiwifruit, green, raw (Actinidia
deliciosa)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones

Mean
5.57
69.05
46.61
0.00
0.00
0.00
0.00
0.00
0.00
0.64
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.27
0.01
0.00
0.09
0.00
0.00
0.00
0.00
0.00

N

Standard
Error

3
3
3
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
2
2
2
2
2
2
12
12
12
12
12
12
5
5
3

2.54
20.79
6.33

0.05
0.01
0.09

Min
0.58
28.27
35.55
0.00
0.00
0.00
0.00
0.00
0.00
0.64
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
8.90
96.49
57.48
0.00
0.00
0.00
0.00
0.00
0.00
0.64
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.45
0.08
0.00
1.11
0.00
0.00
0.00
0.00
0.00

CC
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
A
A
A
A
A
A
B
B
B

Sources of Data
126
126
126
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110
110
110
110, 169
45

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonols

99608
09149
09150

Kiwifruit, red, raw (Actinidia
chinensis)
Kumquats, raw (Fortunella
spp.)
Lemons, raw, without peel
(Citrus limon)

Anthocyanidins
Flavanones
Flavones
Flavanones

Flavones
Flavonols

09159

Limes, raw (Citrus latifolia)

Flavanones

99021

Lingonberries (cowberries),
raw

Flavonols
Anthocyanidins
Flavonols

99640

Malacca apple, raw (Syzygium
malaccense)

Flavonols

09176

Mangos, raw (Mangifera
indica)

Anthocyanidins

Flavan-3-ols

Flavones

Flavonoid
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Naringenin
Apigenin
Eriodictyol
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Hesperetin
Naringenin
Quercetin
Cyanidin
Kaempferol
Myricetin
Quercetin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Pelargonidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin

Mean

N

Standard
Error

0.74
1.03
0.00
0.04
1.65

3
3
5
5
25

0.74
1.02

57.39
21.87
21.36
27.90
0.55
0.00
1.90
0.03
0.50
1.14
43.00
3.40
0.40
40.15
0.38
0.00
13.30
0.00
0.00
0.00
0.10
0.02
0.02
0.00
0.00
0.00
0.00
1.72
0.00
0.01

3
3
2
3
2
1
2
2
2
4
1
1
1
2
4
2
12
1
1
1
1
1
1
4
4
4
4
4
4
2

0.04
0.49

3.76
10.80
0.05
0.40
0.03
0.50
0.82

4.06
0.25
1.79

Min

Max

CC

Sources of Data

0.00
0.00
0.00
0.00
0.00

2.23
3.06
0.00
0.21
8.96

C
C
B
B
C

12, 110, 169
12, 141, 169
12, 110, 141, 169
12, 110, 141, 169
184

57.39
21.87
17.60
17.00
0.50
0.00
1.50
0.00
0.00
0.00
43.00
3.40
0.40
36.08
0.00
0.00
7.36
0.00
0.00
0.00
0.10
0.02
0.02
0.00
0.00
0.00
0.00
1.72
0.00
0.01

57.39
21.87
25.13
49.51
0.60
0.00
2.31
0.06
1.00
3.47
43.00
3.40
0.40
44.21
1.03
0.00
21.00
0.00
0.00
0.00
0.10
0.02
0.02
0.00
0.00
0.00
0.00
1.72
0.00
0.01

C
C
B
B
B
C
B
C
C
C
C
C
C
C
C
C
B
C
C
C
C
C
C
B
B
B
B
B
B
C

238
238
179, 278
134, 179, 278
134, 179
169
169, 179
141, 169
141, 169
141, 169, 179, 278
134
134
134
137, 307
109, 134, 307
109
107, 109, 134, 179, 307
152
152
152
85
85
85
15
15
15
15
15
15
85
46

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonols

99636

Maqui (Chilean wineberry), raw
(Aristotelia chilensis)

Anthocyanidins

97005

Medlar

Flavan-3-ols

09181

Melons, cantaloupe, raw
(Cucumis melo)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

09184

Melons, honeydew, raw
(Cucumis melo)

Anthocyanidins

Flavonoid
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin

Mean
0.02
0.05
0.06
0.00
22.37
66.15
0.53
0.23
0.01
0.00
0.02
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.64
0.07
0.00
0.01
0.00
0.00
0.00
0.00
0.00

N
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
10
7
7
7
10
7
7
7
5
4
3
6
6
2
2
2
2
2

Standard
Error
0.04
0.03

0.64
0.07
0.01

Min
0.02
0.01
0.03
0.00
22.37
66.15
0.53
0.23
0.01
0.00
0.02
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.02
0.13
0.13
0.00
22.37
66.15
0.53
0.23
0.01
0.00
0.02
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.58
0.21
0.00
0.07
0.00
0.00
0.00
0.00
0.00

CC
C
B
B
B
C
C
C
C
C
C
C
C
B
B
B
B
B
B
A
B
B
B
A
B
B
B
B
B
C
B
B
B
B
B
B
B

Sources of Data
85
85, 152
85, 152
85, 152
74
74
58
58
58
58
58
58
110
110
110
110
110
110
110, 269
110
110
110
110, 269
110
110
110
110, 169, 239
110, 169, 239
141, 169, 239
110, 141, 169, 239
110, 141, 169, 239
110
110
110
110
110
47

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavan-3-ols

Flavanones
Flavones
Flavonols
99641

09190

Molucca raspberry, raw (Rubus
moluccanus var.
austropacificus)
Mulberries, raw (Morus nigra)

Anthocyanidins

Flavones
Flavonols

99632

Muntries (emu apple, native
cranberry, or munthar), raw

Anthocyanidins

09191

Nectarines, raw (Prunus
persica var. nucipersica)

Anthocyanidins

Flavan-3-ols

Flavanones

Flavonoid

Mean

N

Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Pelargonidin

0.00
0.01
0.00
0.04
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
90.17
4.07

2
5
5
5
5
5
5
5
5
2
1
2
2
1
1

Apigenin
Luteolin
Kaempferol
Quercetin
Cyanidin
Delphinidin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin

0.00
0.00
0.00
2.47
17.88
6.89
2.13
0.00
0.00
0.00
0.00
0.00
2.54
0.00
0.00
0.00
2.98
0.00
0.00
0.00

1
1
1
1
1
1
45
8
8
8
8
8
41
11
11
11
41
12
7
7

Standard
Error
0.01
0.04

0.22

0.28

0.28

Min

Max

CC

Sources of Data

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
90.17
4.07

0.00
0.03
0.00
0.22
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
90.17
4.07

B
B
B
B
B
B
B
B
B
B
B
B
B
C
C

110
110
110
110
110
110
110
110
110
110
110
110
110
191
191

0.00
0.00
0.00
2.47
17.88
6.89
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.14
0.00
0.00
0.00

0.00
0.00
0.00
2.47
17.88
6.89
7.63
0.00
0.00
0.00
0.00
0.00
5.88
0.00
0.00
0.00
9.39
0.00
0.00
0.00

C
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B

169
169
169
169
191
191
110, 264, 294
110
110
110
110
110
15, 110, 264
15, 110
15, 110
15, 110
15, 110, 264
15, 110
110
110
48

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Flavones

Flavones
Flavones

Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
(-)-Epicatechin
(+)-Catechin
Quercetin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Luteolin
Luteolin

0.00
0.00
0.00
0.69
0.74
3.06
7.58
0.37
0.04
0.00
0.08
0.00
0.00
0.00
0.00
0.00
0.00
0.56
4.93

8
4
8
38
30
30
30
30
1
1
1
4
4
4
4
4
4
7
8

Flavones

Luteolin

2.80

3

Flavan-3-ols

(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin

0.00
0.00
0.00
0.00
0.00
0.00
27.25
15.32
0.00
0.19
0.13
0.15
0.45
0.00

4
4
4
4
4
4
22
22
23
24
25
25
27
3

Flavonols
97049

Nectarines, white, whole, raw
(Prunus persica var.
nucipersica)

99651

Nectarines, without skin, raw
(Prunus persica var.
nucipersica)tina

09195

Olives, pickled, canned or
bottled, green

99660
09193

09200

Olives, pickled, canned or
bottled, kalamata
Olives, ripe, canned
(small-extra large) (Olea
europaea)
Oranges, raw, all commercial
varieties (Citrus sinensis)

Anthocyanidins
Flavan-3-ols
Flavonols
Flavonols

Flavan-3-ols

Flavanones
Flavones
Flavonols

09202

Oranges, raw, navels (Citrus

Anthocyanidins

Mean

N

Standard
Error

Min

Max

CC

Sources of Data

0.13
0.52

0.00
0.00
0.00
0.00
0.29
1.75
0.12
0.10
0.04
0.00
0.08
0.00
0.00
0.00
0.00
0.00
0.00
0.20
3.20

0.00
0.00
0.00
2.08
1.44
5.39
24.29
0.66
0.04
0.00
0.08
0.00
0.00
0.00
0.00
0.00
0.00
1.20
7.40

B
B
B
B
B
B
B
B
D
D
D
B
B
B
B
B
B
B
B

110
110
110
110, 264
264
264
264
264
141
141
141
15
15
15
15
15
15
28
28

0.15

2.60

3.10

C

28

0.00
0.00
0.00
0.00
0.00
0.00
11.74
3.65
0.00
0.00
0.00
0.00
0.00
0.00

0.00
0.00
0.00
0.00
0.00
0.00
47.09
45.42
0.01
1.50
3.15
2.19
1.75
0.00

B
B
B
B
B
B
B
B
B
B
B
B
B
B

15
15
15
15
15
15
11, 59, 85, 134, 179, 238
11, 59, 85, 134, 179, 238
85, 169, 230
12, 85, 169, 230
12, 85, 141, 169, 230
12, 85, 141, 169, 230
11, 12, 85, 141, 169, 230
111

0.05
0.10
0.45
0.82
0.05

4.33
1.76
0.00
0.05
0.13
0.10
0.02

49

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

sinensis)

Flavan-3-ols

Flavanones
Flavones
Flavonols

09226

Papayas, raw (Carica papaya)

Flavones
Flavonols

09370

Peaches, canned, heavy syrup,
drained

Flavan-3-ols

Flavones
Flavonols

09236

Peaches, raw (Prunus persica)

Anthocyanidins

Flavonoid
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
(+)-Gallocatechin 3-gallate
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin

Mean
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
21.87
7.10
0.00
0.70
0.01
0.01
0.20
0.01
0.02
0.01
0.02
0.00
0.00
0.00
0.00
0.00
1.87
0.00
0.00
0.00
0.00
0.00
0.00
1.92
0.00

N
3
3
3
3
3
3
3
3
3
3
3
6
6
6
6
3
6
6
4
4
5
5
5
1
1
1
1
1
1
4
4
4
4
4
45
7

Standard
Error

6.52
2.22
0.00
0.18
0.00
0.05

0.00
0.01

0.19

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
7.76
2.25
0.00
0.00
0.01
0.00
0.00
0.01
0.02
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.87
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
30.69
11.40
0.01
1.40
0.01
0.03
0.40
0.01
0.02
0.01
0.03
0.00
0.00
0.00
0.00
0.00
1.87
0.00
0.00
0.00
0.00
0.00
0.00
6.71
0.00

CC
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
B
B
C
C
C
C
C
C
C
C
C
C
C
B
B
B
B
B
B
B

Sources of Data
111
111
111
111
111
111
111
111
111
111
111
85, 111
85, 111
85, 111
85, 111
85
85, 111
85, 111
85
85
85, 152
85, 152
85, 152
15
15
15
15
15
15
116
116
116
116
116
110, 264, 294
110
50

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavan-3-ols

Flavanones
Flavones
Flavonols

97054

Peaches, white, whole, raw

99029

Pears without skin, raw

09252

Pears, raw (Pyrus communis)

Anthocyanidins
Flavan-3-ols
Flavan-3-ols
Flavonols
Flavan-3-ols

Anthocyanidins

Flavan-3-ols

Flavonoid
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
(-)-Epicatechin
(+)-Catechin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin

Mean
0.00
0.00
0.00
0.00
2.34
0.00
1.04
0.30
4.92
0.00
0.00
0.00
0.00
0.00
0.22
0.00
0.66
0.97
4.09
12.25
0.45
1.74
0.00
0.00
0.00
0.14
0.00
2.06
0.00
0.00
0.00
0.00
0.00
3.76
0.02
0.59

N
7
7
7
7
49
14
14
14
49
14
7
7
9
7
3
10
40
30
30
30
30
12
12
12
12
12
12
8
8
8
8
8
8
50
28
28

Standard
Error

0.21
0.00
0.32
0.16
0.51

0.22
0.07
0.14
0.61
1.74
0.07
0.43

0.03
0.41

0.32
0.02
0.25

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.53
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.42
2.26
4.62
0.10
0.82
0.00
0.00
0.00
0.01
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.10
0.00
0.00

Max
0.00
0.00
0.00
0.00
6.92
0.01
3.34
2.01
10.12
0.00
0.00
0.00
0.00
0.00
0.65
0.00
1.23
1.81
6.19
20.82
0.71
2.96
0.00
0.00
0.00
0.36
0.00
3.50
0.00
0.00
0.00
0.00
0.00
17.74
0.50
5.07

CC
B
B
B
B
B
A
A
A
B
A
B
B
B
B
C
B
B
B
B
B
B
B
B
B
B
B
B
A
A
A
A
A
A
B
A
A

Sources of Data
110
110
110
110
15, 58, 110, 264, 269
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110, 264, 269
15, 58, 110
110
110
110, 116, 169
12, 110, 116, 169
12, 116, 169
12, 110, 116, 169
12, 110, 116, 169, 264
264
264
264
264
15
15
15
15
15
15
110
110
110
110
110
110
4, 15, 58, 110, 245, 269
15, 58, 110
15, 58, 110
51

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavanones
Flavones
Flavonols

99080

Pears, without skin, cooked

Flavan-3-ols

97088

Persimmons, raw

Flavan-3-ols

Flavones
Flavonols

09273

09266

Pineapple juice, canned,
unsweetened, without added
ascorbic acid
Pineapple, raw, all varieties
(Ananas comosus)

Flavonols

Anthocyanidins

Flavonoid

Mean

N

Standard
Error
0.12
0.04

(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Luteolin
Kaempferol
Myricetin
Quercetin
Quercetin

0.17
0.27
0.00
0.00
0.00
0.00
0.00
0.30
0.00
0.00
0.84
2.12
0.00
0.00
0.00
0.33
0.00
0.00
0.00
0.00
0.00
0.63
0.17
0.14
0.00
1.06
0.00
0.00

28
47
28
6
6
12
8
3
5
13
16
4
4
4
4
4
4
3
3
3
3
3
3
1
1
1
1
3

Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin

0.00
0.00
0.00
0.00
0.00
0.00

1
1
1
1
1
1

0.16

0.26

Min

Max

CC

Sources of Data

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.06
0.00
0.00
0.00
2.12
0.00
0.00
0.00
0.33
0.00
0.00
0.00
0.00
0.00
0.63
0.17
0.14
0.00
1.06
0.00
0.00

2.52
2.32
0.00
0.00
0.00
0.00
0.00
0.60
0.00
0.00
3.40
2.12
0.00
0.00
0.00
0.33
0.00
0.00
0.00
0.00
0.00
0.63
0.17
0.14
0.00
1.06
0.00
0.00

A
B
A
B
B
A
B
C
B
A
B
B
B
B
B
B
B
C
C
C
C
C
C
C
C
C
C
C

15, 58, 110
4, 15, 58, 110, 269
15, 58, 110
110
110
110, 116, 169
110, 116, 169
245
116, 141, 169
110, 116, 141, 169
110, 116, 141, 169, 245
15
15
15
15
15
15
58
58
58
58
58
58
12
12
12
12
189

0.00
0.00
0.00
0.00
0.00
0.00

0.00
0.00
0.00
0.00
0.00
0.00

B
B
B
B
B
B

110
110
110
110
110
110
52

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Flavan-3-ols

(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin

Flavanones
Flavones
Flavonols

09430

Pineapple, raw, extra sweet
variety (Ananas comosus)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols
09276

Pitanga, (surinam-cherry), raw
(Eugenia uniflora)

Flavones
Flavonols

Mean
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.00
0.01
0.14
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.40
3.36
5.80

N
8
8
8
8
8
8
1
1
2
2
2
3
3
3
3
3
3
3
3
5
5
5
5
5
5
5
5
3
2
3
3
7
7
7
7
7

Standard
Error

0.00
0.01
0.00
0.01
0.14

1.15
1.99

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.40
3.10
5.50

Max
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.02
0.01
0.03
0.42
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.40
3.70
6.20

CC
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
C
C
C
C

Sources of Data
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110
110
110
85, 110
85, 110
85, 152
85, 110, 152
85, 110, 152
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
230
230
230
230
230
53

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Mean

99621

Plum, Davidson's, raw
(Davodsonia pruriens)

Anthocyanidins

99639

Plum, Illawara, raw
(Podocarpus elatus)

Anthocyanidins

97043

Plum, red, whole, raw

Anthocyanidins

Cyanidin
Delphinidin
Peonidin
Petunidin
Cyanidin
Pelargonidin
Cyanidin
Delphinidin
Pelargonidin
Peonidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Peonidin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin

28.42
11.03
7.52
1.99
555.72
2.47
4.73
0.02
0.02
2.21
0.01
0.01
0.01
0.01
1.79
0.28
0.02
0.10
0.10
0.70
56.03
0.01
0.00
0.01
0.00
0.00
2.44
0.00
13.06
0.48
17.55
0.00
0.00
0.00
0.00
0.60

Flavones
Flavonols

97046

Plum, yellow, whole, raw
(Prunus domestica)

Anthocyanidins
Flavonols

97077

Plums, black diamond, with
peel, raw

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones

N
1
1
1
1
1
1
30
2
2
4
3
3
4
4
32
115
109
12
12
127
6
4
2
4
2
2
2
2
2
2
2
2
2
2
4
3

Standard
Error

0.61

0.00
0.00
0.00
0.00
0.19
0.03
0.00
0.02
0.02
0.03
22.88
0.00
0.00

2.44
7.34
0.48
11.45

0.00
0.21

Min
28.42
11.03
7.52
1.99
555.72
2.47
0.62
0.02
0.02
2.21
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.06
0.07
0.07
6.40
0.00
0.00
0.00
0.00
0.00
0.00
0.00
5.72
0.00
6.10
0.00
0.00
0.00
0.00
0.00

Max
28.42
11.03
7.52
1.99
555.72
2.47
13.93
0.02
0.02
2.21
0.01
0.02
0.01
0.03
7.04
0.43
0.03
0.17
0.11
4.28
139.35
0.02
0.00
0.02
0.00
0.00
4.88
0.00
20.40
0.97
29.00
0.00
0.00
0.00
0.01
0.90

CC
C
C
C
C
C
C
B
C
C
C
C
C
C
C
B
B
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
191
191
191
191
191
191
48, 85, 264
85
85
48
85, 169
85, 169
85, 141, 169
85, 141, 169
48, 85, 141, 169, 264
48, 254, 264
48, 254
167
167
48, 167, 254, 264
85, 110, 294
85, 110
110
85, 110
110
110
110
110
110
110
110
110
110
110
85, 110
85, 110
54

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

09291

Description

Plums, dried (prunes),
uncooked

Class

Flavonoid

Flavonols

Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Peonidin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

99395

Plums, Greengage, raw

Flavones
Flavonols

99367

Plums, purple, raw

Anthocyanidins

09279

Plums, raw (Prunus spp.)

Flavonols
Anthocyanidins

Mean
0.01
0.01
12.45
0.71
0.04
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.01
0.01
1.80
0.00
0.00
0.00
0.00
0.00
17.93
5.21
2.19
5.63
0.00
0.00
0.00
0.31
0.00

N
2
4
4
9
9
7
9
7
7
3
3
3
3
3
3
3
3
9
6
2
9
9
2
2
2
2
2
32
32
32
77
8
8
8
69
8

Standard
Error
0.00
6.18
0.27
0.02
0.00

0.00
0.00
0.00
0.60

2.68
0.77
0.33
0.77

0.04

Min
0.01
0.00
1.80
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.00
0.00
0.00
0.00
0.00
0.00
0.00
6.73
1.56
0.69
0.84
0.00
0.00
0.00
0.00
0.00

Max
0.01
0.03
25.10
2.40
0.20
0.00
0.02
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.02
0.01
0.03
4.00
0.00
0.00
0.00
0.00
0.00
35.51
11.52
4.18
40.43
0.00
0.00
0.00
2.10
0.00

CC
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
B
B
C
C
C
C
C
C
C
C
A
A
A
A
B
A

Sources of Data
85
85, 110
85, 110
85, 110
85, 110
110
85, 110
110
110
110
110
110
110
110
110
110
110
85, 110
85, 110
85
85, 110
85, 110
169
169
169
169
169
48
48
48
110, 254, 273, 294
110
110
110
110, 254, 273
110
55

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Flavan-3-ols

(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Quercetin
Hesperetin
Naringenin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin

Flavanones
Flavones
Flavonols

09286

Pomegranates, raw (Punica
granatum)

Flavan-3-ols

Flavones
Flavonols

09287

Prickly pears, raw (Opuntia
spp.)

Flavonols

09295

Pummelo, raw (Citrus maxima)

Flavanones

09296

Quinces, raw (Cydonia
oblonga)

Flavan-3-ols

Flavones

Mean
3.20
0.76
0.24
0.40
2.89
0.09
0.00
0.00
0.00
0.00
0.00
0.00
0.90
0.08
0.00
0.16
0.00
0.40
0.17
0.00
0.00
0.00
0.00
0.00
0.65
0.18
4.86
8.40
24.72
0.67
0.00
0.00
0.00
0.75
0.00
0.00

N

Standard
Error

20
15
15
14
20
15
8
8
10
6
2
10
62
3
3
3
3
3
3
1
1
1
1
1
4
4
4
2
2
3
3
3
3
3
3
1

0.49
0.43
0.10
0.21
0.44
0.09

0.19

0.59
0.08
1.66

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.22
0.08
0.00
0.16
0.00
0.40
0.17
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.98
8.40
24.72
0.67
0.00
0.00
0.00
0.75
0.00
0.00

Max
10.38
4.98
1.19
2.47
5.82
1.35
0.00
0.00
0.00
0.00
0.00
0.00
7.35
0.08
0.00
0.16
0.00
0.40
0.17
0.00
0.00
0.00
0.00
0.00
2.41
0.38
9.05
8.40
24.72
0.67
0.00
0.00
0.00
0.75
0.00
0.00

CC
A
A
A
A
A
A
A
A
A
B
B
A
B
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C

Sources of Data
15, 58, 110, 269
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110, 269
15, 58, 110
110
110
110, 116, 169
110, 116, 169
116, 169
110, 116, 169
110, 116, 134, 169, 254
58
58
58
58
58
58
169
169
169
169
169
150
150
150
85
85
58
58
58
58
58
58
169
56

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonols

09297

Raisins, golden seedless (Vitis
vinifera)

Flavonols

09298

Raisins, seedless (Vitis
vinifera)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

99411

Raspberries, black

Anthocyanidins

09302

Raspberries, raw (Rubus spp.)

Anthocyanidins

Flavan-3-ols

Flavonoid

Mean

N

Luteolin
Kaempferol
Myricetin
Quercetin
Kaempferol
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Pelargonidin
Peonidin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate

0.00
0.00
0.00
0.00
2.71
2.40
0.03
0.01
0.00
0.01
0.00
0.00
0.10
0.00
0.00
0.00
0.42
0.00
0.00
0.00
0.00
0.01
0.01
0.01
0.25
669.01
16.69
1.09
45.77
1.32
0.13
0.98
0.12
0.31
3.52
0.00

1
1
1
1
20
20
7
7
5
7
5
5
7
7
7
7
7
7
6
6
7
4
2
7
7
1
1
1
23
11
7
19
7
7
18
10

Standard
Error

0.57
0.50
0.01
0.00
0.00

0.10

0.42

0.00
0.00
0.00
0.24

6.74
1.14
0.13
0.34
0.12
0.31
0.62
0.00

Min
0.00
0.00
0.00
0.00
1.18
1.84
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.00
0.00
669.01
16.69
1.09
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max

CC

Sources of Data

0.00
0.00
0.00
0.00
3.86
3.29
0.10
0.02
0.00
0.02
0.00
0.00
0.71
0.00
0.00
0.00
2.97
0.00
0.00
0.00
0.01
0.02
0.01
0.03
1.70
669.01
16.69
1.09
105.70
12.61
0.90
5.96
0.87
2.14
8.26
B

C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
B
B
D
D
D
B
B
B
B
B
B
B
15,

169
169
169
169
138
138
85, 110
85, 110
110
85, 110
110
110
15, 110
15, 110
15, 110
15, 110
15, 110
15, 110
110
110
85, 110
85, 110
85
85, 110
85, 110
294
294
294
5, 110, 120, 172, 190, 294
5, 110, 120
110, 120
110, 120, 172, 190, 294
110, 120
110, 120
15, 58, 110, 172, 269
57

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavanones
Flavones
Flavonols

99327

Raspberries, red, frozen

Anthocyanidins

Flavones
Flavonols

99052

Rhubarb stalks, cooked

Flavan-3-ols

09307

Rhubarb, raw (Rheum
rhabarbarum)

Flavan-3-ols

Flavonoid

Mean

N

(-)-Epigallocatechin

0.46

10

(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin

0.54
1.31
0.00
0.00
0.00
0.00
0.00
0.00
0.06
0.00
1.05

10
18
10
3
3
7
3
3
12
9
61

Cyanidin
Delphinidin
Pelargonidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin

22.60
0.02
1.60
0.01
0.02
0.01
0.03
1.10
0.38
0.49
0.00
0.00
1.48
0.00
0.51
0.60
0.00
0.00
2.17
0.00

1
1
1
1
1
1
1
1
4
4
4
4
4
4
4
4
4
4
4
4

Standard
Error

0.54
0.42
0.00

0.05
0.09

Min

Max

CC

0.02

0.00

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

5.35
7.33
0.01
0.00
0.00
0.00
0.00
0.00
0.64
0.00
4.57

58,
11
0
1.1
1
B
B
B
B
B
B
B
C
B
B
B

22.60
0.02
1.60
0.01
0.02
0.01
0.03
1.10
0.38
0.49
0.00
0.00
1.48
0.00
0.51
0.60
0.00
0.00
2.17
0.00

22.60
0.02
1.60
0.01
0.02
0.01
0.03
1.10
0.38
0.49
0.00
0.00
1.48
0.00
0.51
0.60
0.00
0.00
2.17
0.00

C
C
C
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data

B
15, 58, 110
15, 58, 110, 172, 269
15, 58, 110
110
110
110, 169
110, 169
172
109, 169, 172, 190, 306
109, 110
10, 107, 109, 110, 131, 134,
169, 172, 190, 306
85
85
85
85
85
85
85
85
15
15
15
15
15
15
15
15
15
15
15
15
58

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Mean

99335

Rowanberries, raw

Flavonols

99037

Sea buckthorn berry, raw

Anthocyanidins

Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
Isorhamnetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
Quercetin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epigallocatechin
(+)-Catechin
(+)-Gallocatechin
Myricetin
Quercetin
Cyanidin
Delphinidin
Pelargonidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin

0.00
0.00
7.40
0.04
0.01
0.02
0.00
0.01
0.00
38.29
7.58
110.58
50.38
10.59
0.00
2.96
6.27
16.64
0.00
0.00
0.00
0.73
0.14
0.25
0.53
0.08
0.26
1.27
0.02
19.32
0.01
0.02
0.49
0.35
0.46
1.68

Flavonols
99616

Service (Saskatoon) berries
(Amelanchier canadensis)

09315

Soursop, raw (Annona
muricata)

99382

Star apple, raw

Anthocyanidins

Flavonols
Flavonols

Flavan-3-ols

Flavonols
09318

Strawberries, frozen,
unsweetened

Anthocyanidins

Flavones
Flavonols

09316

Strawberries, raw (Fragaria X

Anthocyanidins

N
2
2
2
1
1
1
1
1
1
29
29
8
1
1
1
1
1
4
1
1
1
1
1
1
1
1
1
9
1
9
1
1
20
4
17
156

Standard
Error

1.10

2.66
0.92
17.07

6.79

0.39
5.54

0.08
0.14
0.04
0.06

Min

Max

0.00
0.00
6.30
0.04
0.01
0.02
0.00
0.01
0.00
8.60
2.56
18.68
50.38
10.59
0.00
2.96
6.27
16.13
0.00
0.00
0.00
0.73
0.14
0.25
0.53
0.08
0.26
0.33
0.02
7.35
0.01
0.02
0.00
0.03
0.30
0.00

0.00
0.00
8.50
0.04
0.01
0.02
0.00
0.01
0.00
72.17
20.53
249.60
50.38
10.59
0.00
2.96
6.27
17.15
0.00
0.00
0.00
0.73
0.14
0.25
0.53
0.08
0.26
3.21
0.02
48.50
0.01
0.02
1.30
0.69
0.90
9.38

CC
C
C
C
C
C
C
C
C
C
B
B
C
C
C
C
C
C
C
C
C
C
D
D
D
D
D
D
B
C
B
C
C
B
B
B
B

Sources of Data
109
109
109
120
120
120
120
120
120
297
297
2, 120, 201
120
120
120
120
120
201
152
152
152
171
171
171
171
171
171
85, 94, 146
85
85, 94, 146
85
85
85, 107, 108, 146
85, 146
85, 107, 108
36, 53, 85, 94, 110, 120, 172,
59

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Mean

N

Standard
Error

Min

Max

CC

ananassa)
Delphinidin
Malvidin
Pelargonidin

Flavan-3-ols

Flavanones
Flavones
Flavonols

97007

Strawberry tree fruit (arbutus),
raw

Anthocyanidins
Flavan-3-ols

Flavonols
09218

Tangerines, (mandarin

Flavanones

0.31
0.01
24.85

9
8
151

0.29
0.01
0.70

0.00
0.00
5.91

2.60
0.09
57.49

B
B
B

Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin

0.05
0.11
0.42
0.15
0.78
0.11
3.11

8
9
30
13
13
13
31

0.05
0.11
0.13
0.03
0.35
0.07
0.19

0.00
0.00
0.00
0.00
0.00
0.00
0.00

0.44
0.95
2.20
0.66
4.31
0.73
5.70

B
B
B
A
A
A
B

(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Isorhamnetin
Kaempferol

0.03
0.00
0.26
0.00
0.00
0.00
0.50

12
6
7
21
18
1
135

0.01

0.01

0.00
0.00
0.00
0.00
0.00
0.00
0.00

0.12
0.00
1.81
0.01
0.02
0.00
2.30

A
B
B
B
B
C
B

Myricetin
Quercetin

0.04
1.11

24
118

0.04
0.04

0.00
0.00

0.98
4.40

B
B

Cyanidin
Delphinidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Myricetin
Quercetin
Hesperetin

2.16
0.26
1.56
0.00
0.00
0.00
6.65
1.60
0.64
0.48
7.94

1
1
4
3
3
3
4
3
1
1
11

2.16
0.26
1.11
0.00
0.00
0.00
4.16
1.60
0.64
0.48
4.52

2.16
0.26
2.89
0.00
0.00
0.00
7.48
1.60
0.64
0.48
11.17

C
C
C
C
C
C
C
C
C
C
B

0.26
0.00
0.00

0.09

2.94

2.12

Sources of Data
195, 210, 289, 290, 294
85, 110, 120
110, 120
36, 53, 94, 110, 120, 172, 195,
210, 289, 290, 294
110, 120
110, 120, 294
15, 33, 58, 110, 172, 210, 269
15, 58, 110
15, 58, 110
15, 58, 110
15, 33, 58, 110, 114, 172, 210,
269
15, 58, 110
110
110, 114
85, 110, 116, 169, 230
12, 85, 110, 116, 169, 230
172
12, 33, 36, 85, 107, 109, 114,
116, 131, 134, 141, 169, 172,
210, 230, 289, 290
12, 85, 109, 110, 116, 141, 230
12, 33, 36, 85, 107, 109, 110,
114, 116, 131, 134, 141, 169,
172, 210, 230, 290
203
203
58, 203
58
58
58
58, 203
58
203
203
59, 85
60

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

oranges), raw (Citrus reticulata)
Flavones
Flavonols

99633

Tropical fruit juice

09326

Watermelon, raw (Citrullus
lanatus)

Anthocyanidins
Flavanones

Flavonols
Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

99361

Yuzu, raw

Flavanones

11 – Vegetables and Vegetable Products
11001 Alfalfa seeds, sprouted, raw
Flavones
(Medicago sativa)
Flavonols

Flavonoid
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Eriodictyol
Hesperetin
Naringenin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol

Mean

N

Standard
Error

10.02
0.00
0.00
0.00
0.00
0.00
0.00
0.08
0.75
0.37
0.08
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.46
0.45
0.00
0.00
28.73
24.82

11
1
1
1
1
1
3
3
3
3
3
3
3
3
3
3
3
7
7
7
7
7
7
7
7
5
4
4
7
7
60
60

1.47

0.00
0.00
0.00

1
1
1

0.46
0.45

3.64
3.15

Min

Max

CC

Sources of Data

1.74
0.00
0.00
0.00
0.00
0.00
0.00
0.08
0.75
0.37
0.08
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
26.64
22.80

29.15
0.00
0.00
0.00
0.00
0.00
0.00
0.08
0.75
0.37
0.08
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.84
1.81
0.00
0.00
30.32
26.12

B
C
C
C
C
C
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
C

59, 85
169
169
169
169
169
189
189
189
189
189
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110, 169, 239
12, 110, 169, 239
12, 152, 169, 239
12, 110, 152, 169, 239
12, 110, 152, 169, 239
301
301

0.00
0.00
0.00

0.00
0.00
0.00

C
C
C

239
239
239
61

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

11004

Amaranth leaves, cooked,
boiled, drained, without salt

Flavonols

99001

Annual saw-thistle, leaves

Flavones
Flavonols

11006

Arrowhead, cooked, boiled,
drained, without salt

Flavonols

11007

Artichokes, (globe or french),
raw (Cynara scolymus)

Flavanones
Flavones

99362

Artichokes, Ocean Mist, boiled

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

Flavonoid
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Naringenin
Apigenin
Luteolin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin

Mean
0.00
1.70
0.00
0.00
0.55
0.88
3.80
6.50
0.70
3.80
3.60
16.00
0.00
0.00
0.00
0.00
12.50
7.48
2.30
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

N
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
10
25
13
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1

Standard
Error

2.46
0.81
0.48

Min
0.00
1.70
0.00
0.00
0.55
0.88
3.80
6.50
0.70
3.80
3.60
16.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
1.70
0.00
0.00
0.55
0.88
3.80
6.50
0.70
3.80
3.60
16.00
0.00
0.00
0.00
0.00
22.93
17.69
6.56
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

CC
C
C
C
C
C
C
B
B
B
B
B
B
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
239
239
152
152
152
152
267
267
267
267
267
267
152
152
152
152
246, 288
83, 154, 246, 288
154, 246, 288
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
62

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.
99363

Description

Artichokes, Ocean Mist,
Microwaved

Class

Anthocyanidins

Flavones
Flavonols
11959

Arugula, raw (Eruca sativa)

Anthocyanidins
Flavones
Flavonols

11012

Asparagus, cooked, boiled,
drained
Asparagus, raw (Asparagus
officinalis)

Flavonols

11025

Balsam-pear (bitter gourd),
pods, cooked, boiled, drained,
without salt

Flavonols

99655

Bay leaves, fresh (Laurus
nobilis)

Flavones

11011

Flavonols

Flavonols

99643

Beans, butter, raw (Phaseolus
cocconeus)

Flavonols

11056

Beans, snap, green, canned,

Flavones

Flavonoid

Mean

N

Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Quercetin
Quercetin

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
4.30
34.89
7.92
15.16

1
1
1
1
1
1
1
1
1
1
1
2
4
2
3
7
7
8

Isorhamnetin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Quercetin
Apigenin

5.70
1.39
0.00
13.98
0.00
0.00
0.00
0.00
0.00
0.00
4.82
0.00
3.19
0.00
0.00
0.00
0.00

10
11
1
36
1
1
1
1
1
1
1
1
1
3
3
3
4

Standard
Error

13.91
1.99
2.42
0.91
0.44
0.91

Min

Max

CC

Sources of Data

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
4.30
3.00
0.00
7.61

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
4.30
104.20
14.30
28.40

B
B
B
B
B
B
B
B
B
B
B
C
C
C
C
B
B
B

110
110
110
110
110
110
110
110
110
110
110
11
11, 124
11
178
11, 124, 178
11, 124, 178
77, 174

0.46
0.00
0.00
0.05
0.00
0.00
0.00
0.00
0.00
0.00
4.82
0.00
3.19
0.00
0.00
0.00
0.00

10.28
5.20
0.00
28.72
0.00
0.00
0.00
0.00
0.00
0.00
4.82
0.00
3.19
0.00
0.00
0.00
0.00

B
B
C
B
C
C
C
C
D
D
D
D
D
C
C
C
B

87
87, 141
141
77, 87, 141, 174, 238
152
152
152
152
253
253
253
253
253
123
123
123
116
63

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

regular pack, drained solids
Flavonols

11053

Beans, snap, green, cooked,
boiled, drained, without salt

Anthocyanidins

Flavonols

11060

Beans, snap, green, frozen, all
styles, unprepared

Flavonols

11061

Beans, snap, green, frozen,
cooked, boiled, drained without
salt
Beans, snap, green, raw
(Phaseolus vulgaris)

Flavonols

11052

Flavan-3-ols

Flavones
Flavonols

11724

11080

Beans, snap, yellow, cooked,
boiled, drained, without salt

Beets, raw (Beta vulgaris)

Flavonols

Flavan-3-ols

Flavonoid

Mean

N

Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Pelargonidin
Kaempferol
Myricetin
Quercetin
Kaempferol
Quercetin
Kaempferol
Quercetin

0.00
0.02
0.00
1.49
0.02
0.02
0.02
0.00
0.08
2.84
0.24
1.30
0.26
1.25

4
5
4
5
1
1
1
1
1
11
4
1
8
8

(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.13
0.45
0.13
2.73

11
11
11
11
11
11
5
8
23
9
30

Kaempferol
Myricetin
Quercetin
Kaempferol
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate

0.00
0.00
0.20
0.42
3.03
0.00
0.00
0.00
0.00

1
1
1
9
9
4
4
4
4

Standard
Error

Min

Max

CC

Sources of Data

0.07
0.33

0.00
0.00
0.00
0.63
0.02
0.02
0.02
0.00
0.08
0.32
0.24
1.30
0.20
1.00

0.00
0.09
0.00
1.70
0.02
0.02
0.02
0.00
0.08
4.81
0.24
1.30
0.31
1.50

B
C
B
C
C
C
C
B
B
B
C
C
C
C

116
116, 214
116
116, 214
85
85
85
152
152
7, 152
76
76
76
76

0.00
0.13
0.06
0.12
0.22

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.03

0.00
0.00
0.00
0.00
0.00
0.00
0.01
1.01
1.86
1.11
9.09

B
B
B
B
B
B
B
B
B
B
B

0.00
0.00
0.20
0.20
0.95
0.00
0.00
0.00
0.00

0.00
0.00
0.20
0.71
6.85
0.00
0.00
0.00
0.00

C
C
C
C
C
B
B
B
B

15, 58
15, 58
15, 58
15, 58
15, 58
15, 58
85, 116
12, 85, 116
12, 85, 113, 116, 141, 214
12, 85, 116, 141
7, 12, 85, 113, 116, 134, 141,
214
152
152
152
113
113
15
15
15
15

0.02
0.62

0.42

0.06
0.69

64

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavones
Flavonols

11089

Broadbeans, immature seeds,
cooked, boiled, drained,
without salt

Flavan-3-ols

11088

Broadbeans, immature seeds,
raw (Vicia faba)

Flavan-3-ols

Flavones
Flavonols

11097

Broccoli raab, cooked

Anthocyanidins

Flavan-3-ols

Flavonoid
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin

Mean
0.00
0.00
0.00
0.37
0.00
0.00
0.13
7.82
0.00
4.65
0.00
8.16
0.00
28.96
0.00
15.47
0.00
14.29
4.15
0.00
0.00
0.00
2.60
2.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

N
4
4
5
5
5
5
5
4
4
4
4
4
4
7
7
7
7
7
7
1
1
1
1
1
3
3
3
3
3
3
4
4
4
4
4
4

Standard
Error

0.37

0.13

9.70
5.29
4.88
0.80

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
7.82
0.00
4.65
0.00
8.16
0.00
22.51
0.00
14.03
0.00
12.83
0.00
0.00
0.00
0.00
2.60
2.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
0.00
0.00
1.83
0.00
0.00
0.67
7.82
0.00
4.65
0.00
8.16
0.00
37.55
0.00
17.38
0.00
16.23
9.68
0.00
0.00
0.00
2.60
2.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

CC
B
B
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
15
15
116, 170
116, 170
116, 170
116, 170
116, 170
15
15
15
15
15
15
15, 58
15, 58
15, 58
15, 58
15, 58
15, 58
116
116
116
116
116
110
110
110
110
110
110
110
110
110
110
110
110
65

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Flavanones

Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin

Flavones
Flavonols
11096

Broccoli raab, raw (Brassica
ruvo)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols
11091

Broccoli, cooked, boiled,
drained, without salt

Anthocyanidins

Flavan-3-ols

Mean
0.00
0.00
0.00
0.00
0.00
1.05
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.25
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

N
4
4
3
3
3
3
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
4
4
4
4
4
4
1
1
1
1
1
1

Standard
Error

1.05

2.25

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
0.00
0.00
0.00
0.00
3.16
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
4.49
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

CC
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
66

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Flavanones

Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Kaempferol
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol

0.00
0.00
0.00
0.00
1.06
0.00
1.33
2.49
2.40
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.80
7.84

1
1
4
2
31
4
35
3
3
4
4
4
4
4
4
10
10
10
10
10
10
6
6
11
15
115

Myricetin
Quercetin

0.06
3.26

Naringenin
Luteolin
Kaempferol
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate

1.94
0.50
0.91
4.33
0.00
0.00

Flavones
Flavonols

11092

Broccoli, frozen, chopped,
unprepared

Flavonols

11090

Broccoli, raw (Brassica
oleracea var. italica)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

11099

Brussels sprouts, cooked,
boiled, drained, without salt

Flavanones
Flavones
Flavonols

11098

Brussels sprouts, raw (Brassica
oleracea (Gemmifera Group))

Flavan-3-ols

Mean

N

Standard
Error

Min

Max

CC

0.00
0.17
0.60

0.00
0.00
0.00
0.00
0.13
0.00
0.00
0.96
0.91
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.05

0.00
0.00
0.00
0.00
3.28
0.00
3.28
3.27
3.52
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
3.98
21.30

B
B
B
B
B
B
B
C
C
B
B
B
B
B
B
A
A
A
A
A
A
B
B
B
B
B

13
116

0.05
0.22

0.00
0.00

0.71
13.70

B
B

24
24
24
24
4
4

0.30
0.07
0.15
0.70

0.63
0.06
0.58
2.53
0.00
0.00

4.07
1.24
1.34
8.34
0.00
0.00

C
C
C
C
B
B

0.12
0.16
0.76
0.78

Sources of Data
110
110
110
110
208, 213
110
110, 208, 213
221
221
110
110
110
110
110
110
15, 110
15, 110
15, 110
15, 110
15, 110
15, 110
110
110
18, 85, 110, 116, 170
12, 18, 85, 110, 116, 170, 238
12, 18, 85, 99, 116, 119, 134,
141, 170, 179, 213, 238
12, 18, 85, 110, 116, 141, 170
12, 18, 85, 99, 110, 116, 119,
134, 141, 170, 179, 213
208
208
208
208
15
15
67

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavanones
Flavones
Flavonols

11117

Cabbage, chinese (pak-choi),
cooked, boiled, drained,
without salt

Anthocyanidins

Flavones

11116

Cabbage, chinese (pak-choi),
raw (Brassica rapa (Chinensis
Group))

Flavan-3-ols

Flavones
Flavonols

11119

99377

Cabbage, chinese (pe-tsai),
raw (Brassica rapa (Pekinensis
Group))

Cabbage, Chinese, choi-sum,

Flavones
Flavonols

Flavones

Flavonoid
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Pelargonidin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin

Mean
0.00
0.00
0.00
0.00
3.29
0.00
0.33
0.86
0.00
1.92
0.02
0.02
0.02
0.01
0.02
0.16
1.52
0.01
0.19
0.00
0.00
0.00
0.00
0.00
0.00
0.24
0.09
4.33
0.03
2.06
0.01
0.02
0.10
0.03
0.01
0.01

N
4
4
4
4
6
2
8
10
2
10
2
2
2
1
1
1
2
2
2
4
4
4
4
4
4
19
19
25
7
19
2
2
2
2
2
2

Standard
Error

1.19
0.06
0.18
0.43

0.88
0.01
0.11

0.24
0.06
0.45
0.01
2.05

Min
0.00
0.00
0.00
0.00
2.74
0.00
0.00
0.73
0.00
0.00
0.02
0.02
0.02
0.01
0.02
0.16
0.64
0.00
0.08
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.02
0.10
0.03
0.01
0.01

Max
0.00
0.00
0.00
0.00
3.85
0.00
0.67
1.28
0.00
4.04
0.02
0.02
0.02
0.01
0.02
0.16
2.40
0.03
0.30
0.00
0.00
0.00
0.00
0.00
0.00
4.50
1.20
16.30
0.10
39.00
0.01
0.02
0.10
0.03
0.01
0.01

CC
B
B
B
B
C
B
B
B
B
B
C
C
C
C
C
B
C
C
C
B
B
B
B
B
B
B
B
B
B
B
C
C
C
C
C
C

Sources of Data
15
15
15
15
208
116, 170
116, 170, 208
116, 134, 170, 208
116, 170
116, 134, 170, 208
85
85
85
85
85
152
85, 152
85, 152
85, 152
15
15
15
15
15
15
18, 46, 85, 170, 303
18, 46, 85, 170, 303
18, 46, 85, 170, 238, 303
18, 46, 85, 170
18, 46, 85, 170, 303
85
85
85
85
85
85
68

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

raw
Flavonols

99378
11110

Cabbage, Chinese, raw
Cabbage, cooked, boiled,
drained, without salt

Flavonols
Flavones
Flavonols

99599

Cabbage, napa, raw

Flavonols

11109

Cabbage, raw (Brassica
oleracea (Capitata Group))

Flavones
Flavonols

Flavonoid
Luteolin
Kaempferol
Myricetin
Quercetin
Kaempferol
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Kaempferol
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin

11113

Cabbage, red, cooked, boiled,
drained, without salt

Anthocyanidins

99609

Cabbage, red, pickled

Anthocyanidins
Flavonols

11112

Cabbage, red, raw (Brassica
oleracea (Capitata Group))

Anthocyanidins

Flavan-3-ols

Flavones
Flavonols

Cyanidin
Peonidin
Cyanidin
Myricetin
Quercetin
Cyanidin
Delphinidin
Pelargonidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol

Mean

N

0.02
2.80
0.03
0.90
22.51
0.01
0.02
0.01
0.03
0.01
0.02
0.04
0.08
0.10
0.18

2
2
2
2
6
2
2
2
2
2
1
1
11
15
19

0.00
0.28

12
22

39.22
0.16
11.77
0.52
1.05
209.83
0.10
0.02
0.00
0.00
0.00
0.00
0.00
0.00
0.06
0.10
0.00

1
1
1
1
1
7
2
2
4
4
4
4
4
4
13
12
14

Standard
Error

Min

Max

CC

0.07
0.03
0.07

0.02
2.80
0.03
0.90
20.02
0.01
0.02
0.01
0.03
0.01
0.02
0.04
0.00
0.00
0.00

0.02
2.80
0.03
0.90
25.00
0.01
0.02
0.01
0.03
0.01
0.02
0.04
0.80
0.42
1.19

C
C
C
C
C
C
C
C
C
C
D
D
B
B
B

0.23

0.00
0.00

0.00
5.10

B
B

39.22
0.16
11.77
0.52
1.05
7.36
0.10
0.02
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

39.22
0.16
11.77
0.52
1.05
475.08
0.10
0.02
0.00
0.00
0.00
0.00
0.00
0.00
0.61
0.63
0.01

C
C
D
D
D
B
B
B
B
B
B
B
B
B
B
B
B

8.19

74.95

0.05
0.05
0.00

Sources of Data
85
85
85
85
238
85
85
85
85
85
47
47
18, 46, 116, 170
12, 18, 46, 116, 170, 238
12, 18, 46, 47, 116, 170, 221,
238
12, 18, 46, 116, 170
12, 18, 46, 47, 116, 134, 170,
221, 238
43
43
47
47
47
47, 85, 294
85
85
15
15
15
15
15
15
46, 47, 85, 116, 170
46, 85, 116, 170
26, 46, 47, 85, 116, 170
69

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

11115
11115

11114

Description

Class

Flavonoid

Cabbage, savoy, cooked,
boiled, drained, without salt
Cabbage, savoy, cooked,
boiled, drained, without salt

Flavonols

Myricetin
Quercetin
Isorhamnetin

Cabbage, savoy, raw (Brassica
oleracea (Capitata Group))

Flavones

Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Isorhamnetin

Flavonols

Flavonols

11960

Carrots, baby, raw (Daucus
carota)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols
11128

Carrots, canned, regular pack,
drained solids

Flavones
Flavonols

11125

Carrots, cooked, boiled,

Flavonols

Mean

N

Standard
Error

0.20
0.36
0.00

12
14
1

0.09
0.05

0.00
0.00
0.00
0.69
0.18
0.79
0.08
0.36
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

1
1
1
1
1
1
1
1
2
2
2
2
2
2
4
4
4
4
4
4
4
4
2
1
2
2
4
4
4
4
4
1

Min

Max

CC

Sources of Data

0.00
0.02
0.00

1.20
0.92
0.00

B
B
C

46, 85, 116, 170
26, 46, 47, 85, 116, 170
152

0.00
0.00
0.00
0.69
0.18
0.79
0.08
0.36
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

0.00
0.00
0.00
0.69
0.18
0.79
0.08
0.36
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

C
C
C
D
D
D
D
D
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C

152
152
152
47
47
47
47
47
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
116
116
116
116
116
152
70

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

drained, without salt

11124

Carrots, raw (Daucus carota)

Flavan-3-ols

Flavones
Flavonols

99612

Cassava (yucca), boiled

Flavonols

11935

Catsup

Flavonols

11136

Cauliflower, cooked, boiled,
drained, without salt

Flavones
Flavonols

11138

Cauliflower, frozen, cooked,
boiled, drained, without salt

Flavones
Flavonols

11137

Cauliflower, frozen,
unprepared

Flavones
Flavonols

Cauliflower, raw (Brassica
oleracea (Botrytis Group))

Flavan-3-ols

11135

Flavonoid
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Kaempferol
Quercetin
Luteolin
Kaempferol
Quercetin
Luteolin
Kaempferol
Quercetin
Luteolin
Kaempferol
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin

Mean
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.11
0.00
0.24
0.04
0.21
0.00
0.00
0.00
0.00
0.01
0.86
0.27
0.51
0.36
0.24
0.39
0.19
0.29
0.32
0.53
0.00
0.00
0.00
0.00
0.00
0.00

N
1
1
1
7
7
7
7
7
7
6
7
1
9
9
9
3
3
3
3
3
3
12
12
12
12
12
12
3
6
6
4
4
4
4
4
4

Standard
Error

0.11
0.17
0.04
0.17

0.06
0.09
0.08
0.06
0.09
0.04
0.08
0.15

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.86
0.10
0.15
0.19
0.10
0.27
0.08
0.29
0.09
0.23
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.80
0.00
1.53
0.40
1.50
0.00
0.00
0.00
0.00
0.01
0.86
0.44
1.33
0.76
0.37
0.50
0.27
0.29
0.47
1.18
0.00
0.00
0.00
0.00
0.00
0.00

CC
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
C
C
C
C
C
C
C
C
C
C
B
B
B
B
B
B

Sources of Data
152
152
152
15, 58
15, 58
15, 58
15, 58
15, 58
15, 58
18, 116, 170
12, 18, 116, 170
152
12, 18, 116, 141, 152, 170
12, 18, 116, 141, 152, 170
12, 18, 116, 141, 152, 170
152
152
152
152
260
260
208
208
208
208
208
208
208
208, 221
208, 221
15
15
15
15
15
15
71

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Flavones

Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Apigenin
Luteolin
Apigenin
Luteolin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(+)-Catechin

Flavonols

11141

Celeriac, raw (Apium
graveolens)

Flavones
Flavonols

99118

Celery hearts, green

Flavones

99009

Celery hearts, white

Flavones

99649

Celery, Chinese, raw

Flavones

11143

Celery, raw (Apium
graveolens)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

99659

Chard, swiss, red and white

Flavan-3-ols

Mean
0.03
0.09
0.36
0.00
0.54
2.41
0.00
0.00
0.00
0.18
19.10
3.50
1.70
0.66
24.02
34.87
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.85
1.05
0.22
0.00
0.39
0.20

N

Standard
Error

6
9
10
6
10
1
1
1
1
1
1
1
1
1
3
3
8
8
8
8
8
8
5
5
5
5
5
5
5
5
25
22
1
9
10
6

0.03
0.04
0.14
0.38

0.56
0.23

0.35
0.07

Min
0.00
0.00
0.00
0.00
0.00
2.41
0.00
0.00
0.00
0.18
19.10
3.50
1.70
0.66
24.02
34.87
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.22
0.00
0.00
0.10

Max
0.20
0.40
1.25
0.00
3.90
2.41
0.00
0.00
0.00
0.18
19.10
3.50
1.70
0.66
24.02
34.87
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
10.80
4.00
0.22
0.00
3.50
0.30

CC
B
B
B
B
B
D
D
D
D
D
D
D
C
C
C
C
A
A
A
A
A
A
B
B
B
B
B
B
B
B
B
B
C
B
B
C

Sources of Data
18, 116, 170
18, 116, 170, 208
18, 116, 170, 208, 221
18, 116, 170
18, 116, 170, 208, 221
170
170
170
170
170
51
51
51
51
163
163
110
110
110
110
110
110
110
110
110
110
110
110
110
110
51, 110, 117, 134, 163, 238
51, 110, 117, 134, 163, 238
141
110, 141
50, 110, 141
222
72

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

stems, raw (Beta vulgaris
subsp. Vulagaris)

Flavonols

99658

Chard, swiss, red leaf, raw
(Beta vulgaris subsp.
Vulagaris)

Flavan-3-ols
Flavonols

11147

Chard, swiss, white leaf, raw
(Beta vulgaris subsp. vulagaris)

Flavan-3-ols
Flavonols

11152

Chicory greens, raw (Cichorium
intybus)

Anthocyanidins
Flavan-3-ols

Kaempferol
Myricetin
Quercetin
(+)-Catechin
Kaempferol
Myricetin
Quercetin
(+)-Catechin
Kaempferol
Myricetin
Quercetin
Cyanidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Hesperetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Quercetin
Hesperetin

Flavones
Flavonols

11156

Chives, raw (Allium
schoenoprasum)

Flavanones
Flavones
Flavonols

11161

Collards, raw (Brassica
oleracea var. viridis)

Flavones
Flavonols

11165

Coriander (cilantro) leaves, raw

Flavanones

Mean
1.10
0.05
0.40
6.70
9.20
2.20
7.50
1.50
5.80
3.10
2.20
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.77
2.08
2.45
0.00
6.49
0.00
0.00
0.15
6.75
10.00
0.00
4.77
0.00
0.08
0.00
8.74
2.57
0.00

N

Standard
Error

6
6
6
3
3
3
3
3
3
3
3
2
4
4
4
4
4
4
6
9
6
4
9
1
2
2
2
3
1
3
12
12
3
15
15
1

0.37
0.01
0.14

0.50
1.00
1.83
2.97

0.15
1.75
2.25
2.88
0.00
0.02
1.86
0.51

Min
0.50
0.00
0.30
6.70
9.20
2.20
7.50
1.50
5.80
3.10
2.20
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
5.00
5.50
0.00
0.90
0.00
0.08
0.00
0.06
0.09
0.00

Max
1.70
0.10
0.50
6.70
9.20
2.20
7.50
1.50
5.80
3.10
2.20
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.80
7.80
11.10
0.00
25.20
0.00
0.00
0.30
8.50
12.50
0.00
10.40
0.00
0.08
0.00
43.30
12.40
0.00

CC
C
C
C
C
C
C
C
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
C
B
B
B
B
B
B
C
C
C
C
C
C

Sources of Data
222
222
222
222
222
222
222
222
222
222
222
11
15
15
15
15
15
15
11, 116
11, 116, 127
11, 116
116
11, 116, 127
133
133, 267
133, 267
133, 267
26, 133, 267
267
26, 133, 267
303
303
123
123, 303
123, 303
133
73

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

(Coriandrum sativum)

Flavones

Apigenin
Luteolin
Isorhamnetin
Kaempferol
Quercetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Isorhamnetin
Kaempferol
Quercetin

0.00
0.00
0.00
0.00
52.90
0.10
0.10
1.10
2.30
1.10
26.30
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
5.50

1
1
1
1
4
1
1
1
1
1
1
1
1
1
1
1
1
3
3
3

Isorhamnetin
Kaempferol
Myricetin
Quercetin
Hesperetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin

0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.00
13.00
0.00
0.00
0.01
0.00
0.02
0.16
0.00

1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
4

Flavonols

99014

Corn poppy, leaves

Flavones
Flavonols

11167

Corn, sweet, yellow, raw

Flavan-3-ols

11191

Cowpeas (blackeyes),
immature seeds, raw (Vigna
unguiculata Subsp.
Unguiculata)
Cress, garden, cooked, boiled,
drained, without salt

Flavonols

11204

11203

Cress, garden, raw (Lepidium
sativum)

Flavonols

Flavanones
Flavones
Flavonols

99102

Crown daisy, leaves

Flavones
Flavonols

11205

Cucumber, with peel, raw

Flavan-3-ols

Mean

N

Standard
Error

23.14

Min

Max

CC

Sources of Data

0.00
0.00
0.00
0.00
5.00
0.10
0.10
1.10
2.30
1.10
26.30
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
5.50

0.00
0.00
0.00
0.00
68.86
0.10
0.10
1.10
2.30
1.10
26.30
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
5.50

C
C
C
C
C
B
B
B
B
B
B
C
C
C
C
C
C
C
C
C

133
133
133
133
133, 238
267
267
267
267
267
267
15
15
15
15
15
15
123
123
123

0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.00
13.00
0.00
0.00
0.01
0.00
0.02
0.16
0.00

0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.00
13.00
0.00
0.00
0.01
0.00
0.02
0.16
0.00

C
C
C
C
C
C
C
C
C
C
D
D
D
D
D
B

152
152
152
152
133
133
133
133
133
133
46
46
46
46
46
15
74

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

(Cucumis sativus)

Flavones
Flavonols

11616

Dock, raw (Rumex spp.)

Flavones
Flavonols

11222

Drumstick (horseradish tree)
leaves, raw (Moringa oleifera)

Flavonols

99661

Eggplant, long, cooked

Anthocyanidins

Flavones
Flavonols

11209

Eggplant, raw (Solanum
melongena)

Anthocyanidins
Flavan-3-ols

Flavonoid
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Pelargonidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Delphinidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin

Mean
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.13
0.00
0.04
0.00
0.00
0.00
10.30
5.70
86.20
0.44
5.95
0.00
16.65
0.02
0.02
0.02
0.01
0.02
0.01
0.07
0.00
85.69
0.00
0.00
0.00
0.00
0.00
0.00

N
4
4
4
4
4
6
7
1
9
9
9
1
1
1
1
1
1
2
2
2
2
2
2
2
2
2
3
3
3
1
3
3
3
3
3
3

Standard
Error

0.00
0.09
0.03

0.07
0.17
1.35

0.00
0.03

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
10.30
5.70
86.20
0.36
5.78
0.00
15.30
0.02
0.02
0.02
0.01
0.02
0.00
0.03
0.00
85.69
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.00
0.76
0.00
0.24
0.00
0.00
0.00
10.30
5.70
86.20
0.51
6.12
0.00
18.00
0.02
0.02
0.02
0.01
0.02
0.01
0.14
0.00
85.69
0.00
0.00
0.00
0.00
0.00
0.00

CC
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
C
C
C
C
B
B
B
C
C
C
C
C
C
C

Sources of Data
15
15
15
15
15
46, 116, 170
12, 46, 116, 170
152
12, 46, 116, 141, 152, 170
12, 46, 116, 141, 152, 170
12, 46, 116, 141, 152, 170
267
267
267
267
267
267
152
152
152
152
85
85
85
85
85
85, 152
85, 152
85, 152
294
58
58
58
58
58
58
75

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

11213

Description

Endive, raw (Cichorium
endivia)

Class

Flavonoid

Flavones
Flavonols

Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Eriodictyol
Quercetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Kaempferol
Quercetin
Kaempferol
Myricetin
Quercetin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin

Flavan-3-ols

Flavones
Flavonols

11957

Fennel, bulb, raw (Foeniculum
vulgare)

99058

Fennel, leaves, raw

Flavanones
Flavonols
Flavones
Flavonols

99053

Garlic chives, raw

Flavonols

11215

Garlic, raw (Allium sativum)

Flavonols

99623

Ginger, steamed

Flavonols

99644

Ginger, wild (Zingiber
zerumbet)

Flavonols

Mean
0.00
0.00
0.00
0.00
0.04
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
10.10
0.00
0.00
1.08
0.23
0.00
0.10
9.30
6.50
19.80
48.80
2.12
0.12
0.26
1.61
1.74
0.00
0.00
0.19
0.00
33.60
0.00
0.00

N
1
3
4
1
4
4
4
4
4
4
4
4
4
14
4
4
8
8
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1

Standard
Error

0.04

1.88

0.36
0.04

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.80
0.00
0.00
0.00
0.11
0.00
0.10
9.30
6.50
19.80
48.80
2.12
0.12
0.26
1.61
1.74
0.00
0.00
0.19
0.00
33.60
0.00
0.00

Max
0.00
0.00
0.00
0.00
0.16
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
24.83
0.00
0.00
2.31
0.43
0.00
0.10
9.30
6.50
19.80
48.80
2.12
0.12
0.26
1.61
1.74
0.00
0.00
0.19
0.00
33.60
0.00
0.00

CC
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
C
D
D
D
C
C
C
C
C
C
C

Sources of Data
12
123
12, 123
12
12, 123
15
15
15
15
15
15
116
116
72, 116, 117
116
116
82
82
267
267
267
267
267
267
26
26
141
141
141
152
152
152
152
152
152
152
76

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.
11220

Description

Class

Flavonoid

Gourd, dishcloth (towelgourd),
raw (Luffa aegyptiaca)

Flavones

Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin

Flavonols

99019

Hartwort, leaves

Flavones
Flavonols

99376

Hawthorn leaves, raw

Flavones
Flavonols

99079

Horseradish, root, whole

Flavones
Flavonols

11886

Juice, tomato, canned, without
salt added

Flavones
Flavonols

99054

Kale, canned

Flavones
Flavonols

99098

Kale, Chinese, raw

Flavones
Flavonols

Mean
0.00
0.01
0.00
0.13
0.03
0.00
0.60
5.10
2.90
1.60
29.30
0.40
0.00
0.00
0.00
24.10
0.00
0.90
1.58
0.00
0.28
0.00
0.00
0.06
0.05
1.19
0.00
0.00
18.40
0.00
4.50
0.01
0.00
0.00
0.01
0.07

N
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
2
1
2
1
1
7
1
10
2
2
2
2
2
1
1
1
1
1

Standard
Error

0.98
0.28

0.02
0.29

Min
0.00
0.01
0.00
0.13
0.03
0.00
0.60
5.10
2.90
1.60
29.30
0.40
0.00
0.00
0.00
24.10
0.00
0.90
0.60
0.00
0.00
0.00
0.00
0.00
0.05
0.56
0.00
0.00
18.40
0.00
4.50
0.01
0.00
0.00
0.01
0.07

Max
0.00
0.01
0.00
0.13
0.03
0.00
0.60
5.10
2.90
1.60
29.30
0.40
0.00
0.00
0.00
24.10
0.00
0.90
2.57
0.00
0.57
0.00
0.00
0.08
0.05
1.58
0.00
0.00
18.40
0.00
4.50
0.01
0.00
0.00
0.01
0.07

CC
D
D
D
D
D
B
B
B
B
B
B
D
D
D
D
D
C
C
C
C
C
B
B
B
B
B
C
C
C
C
C
D
D
D
D
D

Sources of Data
46
46
46
46
46
267
267
267
267
267
267
253
253
253
253
253
170
170
26, 170
170
26, 170
115
115
115, 260
115
115, 189, 260
116
116
116
116
116
46
46
46
46
46
77

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.
11233

Description

Class

Flavonoid

Kale, raw (Brassica oleracea
(Acephala Group))

Flavones

Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Hesperetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate

Flavonols

11241

Kohlrabi, raw (Brassica
oleracea (Gongylodes Group))

Flavones
Flavonols

11246

Leeks, (bulb and lower
leaf-portion), raw (Allium
ampeloprasum)

Flavan-3-ols

Flavones
Flavonols

99112

Lemon balm, leaves, raw

Flavanones
Flavones
Flavonols

11250

Lettuce, butterhead (includes
boston and bibb types), raw
(Lactuca sativa var. capitata)

Anthocyanidins

Flavan-3-ols

Mean
0.00
0.00
23.60
46.80
0.00
22.58
0.00
1.30
2.43
0.00
0.40
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.67
0.22
0.09
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

N
4
2
3
18
2
18
1
1
1
1
1
4
4
4
4
4
4
5
5
10
6
8
1
1
1
1
1
1
8
8
8
8
8
8
4
4

Standard
Error

5.56
2.94

0.49
0.22
0.06

Min
0.00
0.00
23.60
0.48
0.00
0.00
0.00
1.30
2.43
0.00
0.40
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.23
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
0.00
23.60
90.50
0.00
56.20
0.00
1.30
2.43
0.00
0.40
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
4.58
1.32
0.50
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

CC
B
B
C
B
B
B
D
D
D
D
D
B
B
B
B
B
B
B
B
B
B
B
C
C
C
C
C
C
B
B
B
B
B
B
B
B

Sources of Data
116, 124, 170
116, 170
123
26, 116, 123, 124, 134, 170, 197
116, 170
26, 116, 123, 124, 134, 170, 197
170
170
170
170
170
15
15
15
15
15
15
116, 170
116, 170
26, 116, 117, 134, 141, 170
116, 141, 170
26, 116, 117, 141, 170
133
133
133
133
133
133
110
110
110
110
110
110
110
110
78

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavanones
Flavones
Flavonols

11251

Lettuce, cos or romaine, raw
(Lactuca sativa var. logifolia)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

11253

Lettuce, green leaf, raw
(Lactuca sativa var. crispa)

Anthocyanidins

Flavonoid
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin

Mean
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.02
0.00
2.73
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.05
0.02
0.00
2.20
0.00
0.00
0.00
0.00
0.00
0.00

N
4
4
3
4
4
4
8
4
3
8
15
11
8
8
8
8
8
6
6
6
6
6
6
6
6
20
19
12
8
23
24
8
8
8
8
8

Standard
Error

0.01
0.94

0.00
0.01
0.00
0.61

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.00
0.06
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.04
0.00
14.56
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.13
0.03
0.00
8.78
0.00
0.00
0.00
0.00
0.00
0.00

CC
B
B
B
B
B
B
B
B
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
B
B
B
A
A
A
A
A

Sources of Data
110
110
110
110
110
110
110
110
26
110
26, 110, 192
72, 110
110
110
110
110
110
110
110
110
110
110
110
110
110
110, 303
72, 110, 303
303
110
72, 110, 303
11, 72, 110
110
110
110
110
110
79

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Flavan-3-ols

(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.13
0.26
0.01
0.07
4.16

2
2
2
2
2
2
2
2
18
23
17
13
43

Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.13
0.03
0.15
0.06
1.42

11
8
8
8
8
8
8
8
8
8
7
8
4
4
21
20
19
21
37

(-)-Epicatechin
(-)-Epicatechin 3-gallate

0.00
0.00

3
3

Flavanones
Flavones
Flavonols

11252

Lettuce, iceberg (includes
crisphead types), raw (Lactuca
sativa var. capitata)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

97041

Lettuce, not specified as to type

Flavan-3-ols

Mean

N

Standard
Error

Min

Max

CC

0.13
0.04
0.01
0.07
0.69

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.04

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.30
1.00
0.20
0.90
20.60

B
B
B
B
B
B
B
B
B
B
B
B
B

0.13
0.02
0.03
0.05
0.18

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.65
0.39
0.84
1.02
9.40

A
A
A
A
A
A
A
A
A
A
B
A
B
B
B
B
B
B
B

0.00
0.00

0.00
0.00

C
C

Sources of Data
110
110
110
110
110
110
110
110
11, 18, 46, 110, 124
11, 12, 18, 46, 72, 110
11, 12, 18, 26, 46, 124, 141, 152
12, 18, 46, 110, 141, 152
11, 12, 18, 26, 46, 72, 110, 124,
141, 152, 192
72, 110
110
110
110
110
110
15, 110
15, 110
15, 110
15, 110
15, 110
15, 110
110
110
85, 110, 116, 170
72, 85, 110, 116, 170
26, 85, 116, 170
85, 110, 116, 170
26, 51, 72, 85, 110, 116, 117,
170
58
58
80

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

11257

Description

Lettuce, red leaf, raw (Lactuca
sativa var. crispa)

Class

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

11031

Lima beans, immature seeds,
raw (Phaseolus lunatus)

Flavonols

11254

Lotus root, raw (Nelumbo
nucifera)

Flavones
Flavonols

99111

Lovage, leaves, raw

Flavanones
Flavones
Flavonols

Flavonoid

Mean

N

(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Quercetin
Luteolin
Kaempferol
Myricetin
Quercetin
Hesperetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Quercetin

0.00
0.00
0.00
0.00
3.14
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.95
0.02
0.00
7.61
0.00
0.00
0.00
0.36
0.76
0.59
0.44
0.00
0.00
0.00
0.00
7.00
170.00

3
3
3
3
24
8
8
8
8
8
5
5
5
5
5
5
5
5
22
24
14
8
29
3
3
3
1
1
1
1
1
1
1
1
1
1

Standard
Error

1.08

0.00
0.36
0.00
1.80

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.45
0.00
0.00
0.00
0.36
0.76
0.59
0.44
0.00
0.00
0.00
0.00
7.00
170.00

Max
0.00
0.00
0.00
0.00
20.80
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
8.80
0.02
0.00
44.90
0.00
0.00
0.00
0.36
0.76
0.59
0.44
0.00
0.00
0.00
0.00
7.00
170.00

CC
C
C
C
C
B
A
A
A
A
A
B
B
B
B
B
B
B
B
B
B
B
A
B
C
C
C
D
D
D
D
C
C
C
C
C
C

Sources of Data
58
58
58
58
11, 72, 110, 294
110
110
110
110
110
110
110
110
110
110
110
110
110
11, 110, 303
11, 72, 110, 303
11, 303
110
11, 72, 110, 192, 303
123
123
123
12
12
12
12
133
133
133
133
133
133
81

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

99374

Mizuna (Japanese mustard)

Flavonols

11043

Mung beans, mature seeds,
sprouted, raw (Vigna radiata)

Flavones
Flavonols

11264

Mushrooms, canned, drained
solids

Flavones

Isorhamnetin
Kaempferol
Quercetin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Quercetin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Kaempferol

Flavonols

11260

Mushrooms, white, raw
(Agaricus bisporus)

Flavan-3-ols

Flavones
Flavonols

99662

Mustard greens, black, cooked,
steamed

Flavonols

11270

Mustard greens, raw (Brassica
juncea)

Flavonols

99373

Nalta jute, raw

Flavones
Flavonols

11276

New Zealand spinach, raw
(Tetragonia tetragonioides)

Flavones
Flavonols

Mean
3.84
6.03
8.55
0.00
0.33
0.00
0.15
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.84
0.00
0.00
16.20
38.30
8.80
0.00
4.61
1.93
23.53
0.00
15.75

N

Standard
Error

9
9
9
1
1
1
1
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
1
1
1
1
3
3
3
1
7
1
7
2
2

0.38
0.93
1.55

0.61
6.74
1.25

Min
0.00
0.00
0.00
0.00
0.33
0.00
0.15
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.84
0.00
0.00
16.20
38.30
8.80
0.00
2.43
1.93
9.24
0.00
14.50

Max
11.03
16.18
21.64
0.00
0.33
0.00
0.15
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.84
0.00
0.00
16.20
38.30
8.80
0.00
11.80
1.93
40.53
0.00
17.00

CC
B
B
B
D
D
D
D
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
C
C
C
C
C
C
D
C
D
C
C
C

Sources of Data
178, 238
178, 238
178, 238
12
12
12
12
116
116
116
116
116
15
15
15
15
15
15
116
116
116
116
116
152
152
152
152
123
123
123
12
12, 238
12
12, 238
124
124
82

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

11278

Okra, raw (Abelmoschus
esculentus)

Flavonols

99383

Onion, spring, red, leaves

Flavonols

11283

Onions, cooked, boiled,
drained, without salt

Flavonols

11282

Onions, raw (Allium cepa)

Flavan-3-ols

Flavones
Flavonols

99055

Onions, red, raw

Anthocyanidins

Flavones
Flavonols

11291

Onions, spring or scallions
(includes tops and bulb), raw

Flavones

Flavonoid

Mean

N

Standard
Error
0.45

Quercetin
Isorhamnetin
Kaempferol
Quercetin
Kaempferol
Quercetin
Kaempferol
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Isorhamnetin
Kaempferol

5.75
0.00
0.00
20.97
4.10
12.60
0.34
24.36
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.02
5.01
0.65

2
3
3
12
1
1
28
32
7
7
7
7
7
7
18
19
43
25

Myricetin
Quercetin

0.03
20.30

Cyanidin
Delphinidin
Pelargonidin
Peonidin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin

Apigenin
Luteolin

Min

Max

CC

0.00
0.01
0.69
0.10

5.30
0.00
0.00
11.10
4.10
12.60
0.29
19.87
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.26
0.00

6.20
0.00
0.00
33.22
4.10
12.60
0.41
31.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.19
7.16
1.41

C
C
C
B
D
D
B
B
B
B
B
B
B
B
B
B
B
B

20
400

0.01
0.78

0.00
1.50

0.30
90.75

B
A

3.19
4.28
0.02
2.07
0.24
0.16
4.58
0.70
2.16
39.21

43
7
2
1
9
7
52
11
5
147

1.04
1.49

0.36
0.10
0.02
2.07
0.00
0.00
1.81
0.00
0.00
5.90

46.43
5.95
0.02
2.07
2.10
1.10
22.60
4.50
3.80
191.70

B
B
B
C
B
B
B
B
B
B

0.00
0.00

1
1

0.00
0.00

0.00
0.00

C
C

4.98

0.06
3.93

0.23
0.16
0.42
0.44
0.26
1.88

Sources of Data
124
123
123
123, 238
194
194
76
76, 174
15, 58
15, 58
15, 58
15, 58
15, 58
15, 58
85, 116, 170, 239
12, 85, 116, 170, 239
177, 271
12, 27, 76, 85, 116, 117, 141,
170, 239
12, 85, 116, 141, 170, 239
12, 27, 76, 85, 116, 117, 134,
141, 166, 170, 174, 177, 179,
205, 206, 239, 271, 296
11, 84, 85, 95, 207, 294
85, 95
85
294
11, 18, 85, 124, 170
11, 18, 85, 170
84, 177, 207, 271
11, 18, 27, 85, 124, 170
18, 85, 170
11, 18, 27, 51, 84, 85, 95, 124,
134, 166, 170, 177, 179, 206,
207, 216, 217, 271, 296
170
170
83

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

(Allium cepa or Allium
fistulosum)

Flavonols

99645

Onions, spring, red, bulb

Flavonols

11294

Onions, sweet, raw (Allium
cepa)

Anthocyanidins

Flavonols

Kaempferol
Myricetin
Quercetin
Kaempferol
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Kaempferol

Flavonols
Flavonols
Anthocyanidins
Flavones

Flavan-3-ols

Flavanones
Flavones
Flavonols

11293
99082
99081
99056

Onions, welsh, raw (Allium
fistulosum)
Onions, white, cooked, boiled,
drained
Onions, white, pan-fried
Onions, white, raw

Flavonols

Mean

N

Standard
Error

1.36
0.00
10.68
0.00
30.60
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.08
0.00
0.00
0.00
0.00
0.00
0.01
1.14
1.14
14.52
24.95

4
2
4
1
1
8
8
8
8
8
8
5
5
5
5
5
5
5
5
10
6
10
15
28
6

0.68

Quercetin

10.55

6

Quercetin
Cyanidin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin

26.90
0.00
0.00
0.00
0.49
0.00
0.00
6.17

3
2
5
3
41
5
1
113

Min

Max

CC

Sources of Data

0.00
0.00
0.22
0.44
0.63
9.09

0.60
0.00
0.00
0.00
30.60
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.97
22.62

3.45
0.00
18.00
0.00
30.60
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.41
0.00
0.00
0.00
0.00
0.01
0.02
1.98
4.13
46.32
27.28

B
C
B
D
D
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C

134, 152, 170
152, 170
134, 152, 170
194
194
110
110
110
110
110
110
110
110
110
110
110
110
110
110
85, 110
85, 110
27, 85, 248
85, 110, 248
27, 85, 110, 206, 248
238

3.82

8.70

12.40

C

51

26.90
0.00
0.00
0.00
0.00
0.00
0.00
0.00

26.90
0.00
0.00
0.00
1.13
0.00
0.00
63.40

C
C
B
C
B
B
C
A

51
11
11, 124, 239
11, 239
177, 207, 271
11, 124, 239
239
11, 50, 51, 124, 177, 206, 207,
216, 239, 271

2.69

0.08

0.07

0.99

84

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.
11292

Description

Class

Flavonoid

Mean

N

Onions, young green, tops only
(Allium cepa)

Flavones

Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Kaempferol
Myricetin
Quercetin
Hesperetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol

0.01
0.02
0.00
3.60
0.03
0.00
0.21
0.00
0.42
0.00
215.46
1.09
0.00
1.49
14.84
0.28
0.00
0.00
0.00
0.00
0.99
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

3
3
3
6
3
6
1
1
1
4
26
12
4
28
4
12
1
1
1
1
1
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4

Flavonols

99642

Pako fern, steamed (Athyrium
esculentum)

Flavonols

11297

Parsley, fresh (Petroselinum
crispum)

Flavanones
Flavones
Flavonols

11298

Parsnips, raw (Pastinaca
sativa)

Flavones
Flavonols

11300

Peas, edible-podded, raw
(Pisum sativum)

Flavan-3-ols

11308

Peas, green (includes baby
and lesuer types), canned,
drained solids, unprepared

Flavan-3-ols

Flavones
Flavonols

Standard
Error

1.28
0.00

36.08
0.58
0.09
6.76
0.18

Min
0.01
0.02
0.00
2.40
0.03
0.00
0.21
0.00
0.42
0.00
0.00
0.00
0.00
0.00
8.08
0.00
0.00
0.00
0.00
0.00
0.99
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.01
0.02
0.00
4.80
0.03
0.01
0.21
0.00
0.42
0.00
630.00
4.00
0.00
4.51
21.60
1.00
0.00
0.00
0.00
0.00
0.99
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

CC
C
C
C
C
C
C
C
C
C
C
B
B
C
B
C
B
D
D
D
D
D
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
85
85
123
85, 123
85
85, 123
152
152
152
133
124, 133, 134, 170, 238
12, 133, 134, 170
133
12, 124, 133, 134, 170, 238
12, 170
12, 124, 133, 170
170
170
170
170
170
15
15
15
15
15
15
15
15
15
15
15
15
116
116
116
85

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

11313

Description

Peas, green, frozen, cooked,
boiled, drained, without salt

Class

Anthocyanidins

Flavones
Flavonols

11312

Peas, green, frozen,
unprepared

Flavonols

11304

Peas, green, raw (Pisum
sativum)

Flavan-3-ols

Flavones
Flavonols

99041

Peppers, ancho

99088

Peppers, Californian
(purchased in Hungary)

Flavones
Flavonols
Flavones
Flavonols

99384

Peppers, cascabella, raw

99369

Peppers, cayenne, raw

99370

Peppers, habanero, raw

Flavones
Flavonols
Flavones
Flavonols
Flavones
Flavonols

Flavonoid
Myricetin
Quercetin
Cyanidin
Delphinidin
Pelargonidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Kaempferol
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Luteolin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Luteolin
Quercetin
Luteolin
Quercetin
Luteolin
Quercetin

Mean
0.00
0.11
0.03
0.03
0.02
0.01
0.40
0.07
0.03
0.12
0.00
0.15
0.01
0.00
0.00
0.00
0.01
0.00
0.00
0.00
0.00
0.00
0.00
3.36
27.60
0.00
1.13
0.00
0.00
0.51
0.60
2.40
1.73
2.48
0.07
0.30

N
4
4
2
2
2
2
2
6
2
6
1
1
3
3
3
3
3
3
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
2
2

Standard
Error

0.02
0.01

0.03
0.16

Min
0.00
0.11
0.03
0.03
0.02
0.01
0.40
0.00
0.03
0.09
0.00
0.15
0.01
0.00
0.00
0.00
0.01
0.00
0.00
0.00
0.00
0.00
0.00
3.36
27.60
0.00
1.13
0.00
0.00
0.51
0.60
2.40
1.73
2.48
0.04
0.14

Max
0.00
0.11
0.03
0.03
0.02
0.01
0.40
0.20
0.03
0.16
0.00
0.15
0.01
0.00
0.00
0.00
0.01
0.00
0.00
0.00
0.00
0.00
0.00
3.36
27.60
0.00
1.13
0.00
0.00
0.51
0.60
2.40
1.73
2.48
0.09
0.46

CC
B
B
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
B
B
B
B
B
D
D
D
D
D
D
D
C
C
C
C
C
C

Sources of Data
116
116
85
85
85
85
85
76, 85
85
76, 85
76
76
58
58
58
58
58
58
116
116
116
116
116, 238
161
161
170
170
170
170
170
122
122
122
122
122
122
86

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.
11670

Description

Class

Flavonoid

Peppers, hot chili, green, raw
(Capsicum frutescens)

Flavones

Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Luteolin
Quercetin
Luteolin
Quercetin
Luteolin
Quercetin
Luteolin
Luteolin
Quercetin
Cyanidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol

Flavonols

99042

Peppers, hot, yellow wax, raw

11979

Peppers, jalapeno, raw
(Capsicum anuum)

99372

Peppers, long yellow, raw

99356
11977

Peppers, pimento
Peppers, serrano, raw
(Capsicum anuum)

11333

Peppers, sweet, green, raw
(Capsicum annuum)

Flavones
Flavonols
Flavones
Flavonols
Flavones
Flavonols
Flavones
Flavones
Flavonols
Anthocyanidins
Flavan-3-ols

Flavones
Flavonols

11821

Peppers, sweet, red, raw

Anthocyanidins
Flavan-3-ols

Flavones
Flavonols

Mean
1.40
3.87
0.00
1.20
14.70
6.93
50.63
1.34
5.07
1.68
6.45
10.36
4.14
15.98
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
4.71
0.06
0.00
2.21
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.61
0.02

N
1
3
1
1
3
3
3
5
5
1
1
6
1
1
2
3
3
3
3
3
3
4
13
6
4
17
2
7
7
7
7
7
7
6
10
7

Standard
Error
1.24

3.22
1.93
14.61
0.64
2.64

3.75

0.75
0.05
0.32

0.14
0.02

Min
1.40
1.40
0.00
1.20
10.50
3.68
28.83
0.00
0.00
1.68
6.45
8.58
4.14
15.98
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.50
0.00
0.00
0.06
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.10
0.00

Max
1.40
5.15
0.00
1.20
21.02
10.35
78.38
3.75
15.12
1.68
6.45
12.13
4.14
15.98
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
12.87
0.32
0.00
4.23
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.10
0.16

CC
C
C
C
C
C
C
C
C
C
C
C
C
D
D
C
C
C
C
C
C
C
C
B
B
C
B
C
B
B
B
B
B
B
B
B
B

Sources of Data
18
18, 161
18
18
18, 161
161
161
161
161
122
122
238
161
161
11
58
58
58
58
58
58
11, 170, 239
11, 12, 134, 170, 238, 239
11, 12, 141, 170, 239
12, 141, 170, 239
11, 12, 134, 141, 170, 238, 239
11
15, 58
15, 58
15, 58
15, 58
15, 58
15, 58
11, 116
11, 116, 134
11, 116, 141
87

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

11951

Description

Peppers, sweet, yellow, raw
(Capsicum annuum)

Class

Anthocyanidins
Flavones
Flavonols

99371

Peppers, tabasco, raw

99629
99105

Peppers, tasmanian
Perilla leaves, raw

Flavones
Flavonols
Anthocyanidins
Flavones
Flavonols

11352

Potato, flesh and skin, raw
(Solanum tuberosum)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

11358

Potatoes, red, flesh and skin,

Anthocyanidins

Flavonoid

Mean

N

Myricetin
Quercetin
Cyanidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Luteolin
Quercetin
Cyanidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin

0.00
0.23
0.00
0.00
1.02
0.01
0.22
1.04
3.57
0.09
752.68
0.07
0.32
0.00
0.43
0.53
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.80
0.00
0.70
0.00

5
7
2
2
3
3
1
4
1
1
1
1
1
1
1
1
9
9
9
9
9
9
13
13
13
13
13
13
9
9
10
7
3
11
12
8

Standard
Error
0.17

0.06
0.01
0.40

0.77
0.29

Min
0.00
0.00
0.00
0.00
0.90
0.00
0.22
0.08
3.57
0.09
752.68
0.07
0.32
0.00
0.43
0.53
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
1.20
0.00
0.00
1.10
0.02
0.22
2.00
3.57
0.09
752.68
0.07
0.32
0.00
0.43
0.53
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.34
0.00
3.41
0.00

CC

Sources of Data

B
B
C
C
C
C
C
C
C
C
C
D
D
D
D
D
A
A
A
A
A
A
A
A
A
A
A
A
A
A
B
B
C
B
B
B

116, 141
11, 116, 141
11
11
11, 122
11, 141
141
11, 122, 141
122
122
191
46
46
46
46
46
110
110
110
110
110
110
15, 110
15, 110
15, 110
15, 110
15, 110
15, 110
110
110
46, 110
12, 46, 110
12, 46, 221
12, 46, 110
12, 46, 110, 221
110
88

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

baked

Flavan-3-ols

Flavanones
Flavones
Flavonols
11355

Potatoes, red, flesh and skin,
raw (Solanum tuberosum)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols
11356

Potatoes, Russet, flesh and

Anthocyanidins

Flavonoid
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin

Mean
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.43
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.65
0.00

N
8
8
8
8
8
7
7
7
7
7
7
7
7
8
4
8
8
3
3
3
3
3
3
2
2
2
2
2
2
2
2
3
2
3
3
8

Standard
Error

0.22

0.34

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.90
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.13
0.00

CC
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
89

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

skin, baked

Flavan-3-ols

Flavanones
Flavones
Flavonols
11357

Potatoes, white, flesh and skin,
baked

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols
11354

Potatoes, white, flesh and skin,

Anthocyanidins

Flavonoid
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin

Mean
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.73
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.19
0.00

N
8
8
8
8
8
6
6
6
6
6
6
6
6
8
4
8
8
6
6
6
6
6
6
6
6
6
6
6
6
6
6
6
3
6
6
3

Standard
Error

0.22

0.44

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.60
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.60
0.00

CC
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
90

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

raw (Solanum tuberosum)

Flavan-3-ols

Flavanones
Flavones
Flavonols
11422

Pumpkin, raw (Cucurbita spp.)

Flavones
Flavonols

11427

Purslane, raw (Portulaca
oleracea)

Flavones
Flavonols

99032

Queen Anne's Lace, leaves,
raw

Flavones
Flavonols

11952

Radicchio, raw (Cichorium

Anthocyanidins

Flavonoid

Mean

N

Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.49
0.00
1.63
0.00
0.00
0.00
0.00
0.00
0.00
2.80
0.66
0.00
0.78
12.60
34.10
0.00
0.20
0.40
1.10
126.99

3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
3
3
1
1
1
2
2
2
2
2
3
5
2
5
1
1
1
1
1
1
6

Standard
Error

0.30

0.22
0.26

32.72

Min

Max

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.63
0.00
0.00
0.00
0.00
0.00
0.00
2.80
0.00
0.00
0.00
12.60
34.10
0.00
0.20
0.40
1.10
59.82

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.04
0.00
1.63
0.00
0.00
0.00
0.00
0.00
0.00
2.80
1.10
0.00
1.30
12.60
34.10
0.00
0.20
0.40
1.10
253.85

CC
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
C
B
C
C
C
B
B
C
C
B
C
B
B
B
B
B
B
C

Sources of Data
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
169
169
152
152, 169
152, 169
152, 169
116
116
123
116, 123
116
116, 123
267
267
267
267
267
267
127
91

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

intybus)

99386

Radish leaves, raw

11676

Radish seeds, sprouted, raw
(Raphanus sativus)
Radishes, oriental, raw
(Raphanus sativus
(Longipinratus Group))

11430

11429

Radishes, raw (Raphanus
sativus)

Flavones
Flavonols
Flavonols
Flavonols
Flavones
Flavonols

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

99634

Rocket, wild, raw (Diplotaxis
tenuifolia)

Flavonols

11435

Rutabagas, raw (Brassica
napus var. napobrassica)

Flavones
Flavonols

Flavonoid

Mean

N

Standard
Error
2.98
9.88
8.73

Delphinidin
Luteolin
Quercetin
Kaempferol
Quercetin
Kaempferol

7.68
37.98
31.51
7.72
70.37
21.85

6
6
6
3
3
9

Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Quercetin
Apigenin
Luteolin
Isorhamnetin

0.00
0.34
0.00
0.00
0.00
0.00
0.00
63.13
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.86
0.00
0.00
0.78
1.78
66.19
3.85
0.00
0.00

1
1
1
1
7
7
7
15
7
7
3
3
3
3
3
3
3
3
13
9
7
13
14
3
3
3
4
4
3

6.00

10.20

0.15

3.85

Min

Max

CC

Sources of Data

1.94
16.60
9.06
7.72
70.37
13.76

20.76
77.27
52.73
7.72
70.37
35.18

C
C
C
C
C
B

127
127
127
238
238
238

0.00
0.34
0.00
0.00
0.00
0.00
0.00
7.40
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.40
0.00
0.00
0.78
1.78
66.19
0.00
0.00
0.00

0.00
0.34
0.00
0.00
0.00
0.00
0.00
128.05
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.11
0.00
0.00
0.78
1.78
66.19
15.40
0.00
0.00

D
D
D
D
B
B
B
B
B
B
B
B
B
B
B
B
B
B
A
B
B
A
B
C
C
C
B
B
C

12
12
12
12
110
110
110
110, 294
110
110
110
110
110
110
110
110
110
110
110, 116, 170
110, 116, 170
26, 116, 170
110, 116, 170
26, 110, 116, 170
178
178
178
116, 170
116, 170
123
92

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

11439

Description

Sauerkraut, canned, solids and
liquids

Class

Flavones
Flavonols

99627

Seaweed (Caulerpa racemosa,
Nama), Green algae (sea
grapes or green caviar), raw

Flavonols

99628

Seaweed (Gracilaria sp, Lumi),
Red algae, raw

Flavonols

11450

Soybeans, green, raw (Glycine
max)

Flavones
Flavonols

11463

Spinach, frozen, chopped or
leaf, unprepared

Flavones
Flavonols

11457

Spinach, raw (Spinacia
oleracea)

Flavones
Flavonols

11478

11477

Squash, summer, zucchini,
includes skin, cooked, boiled,
drained, without salt
Squash, summer, zucchini,
includes skin, raw

Flavonols

Flavan-3-ols

Flavonoid

Mean

N

Standard
Error
0.32
2.13
0.05
0.02

Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Quercetin

0.32
2.13
0.05
0.02
0.00
0.03
0.01
0.01
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.23
0.00
0.03
0.00
0.00
0.00
0.00
0.00
0.00
0.74
6.38
0.35
3.97
0.47

7
4
7
5
4
7
5
5
1
1
1
1
1
1
1
1
1
1
1
1
4
4
4
4
4
9
10
12
11
12
10

(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate

0.00
0.00
0.00
0.00

3
3
3
3

0.01
0.01
0.01

0.00
0.66
4.43
0.34
2.37
0.05

Min

Max

CC

Sources of Data

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.23
0.00
0.03
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.25

2.27
8.54
0.32
0.12
0.00
0.08
0.06
0.06
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.23
0.00
0.03
0.00
0.00
0.00
0.00
0.00
0.01
6.64
55.00
3.75
27.22
0.73

B
B
B
B
B
C
B
B
C
C
C
C
C
C
C
C
D
D
D
D
B
B
B
B
B
B
B
B
B
B
C

116, 123, 170
116, 170
116, 123, 170
47, 116
116
47, 116
47, 116
47, 116
152
152
152
152
152
152
152
152
12
12
12
12
116
116
116
116
116
46, 85, 116, 170
12, 46, 85, 116, 170
12, 46, 85, 116, 141, 170, 194
12, 46, 85, 116, 141, 170
12, 46, 85, 116, 141, 170, 194
7

0.00
0.00
0.00
0.00

0.00
0.00
0.00
0.00

C
C
C
C

58
58
58
58
93

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

11506

11505

Description

Sweet potato leaves, cooked,
steamed, without salt

Sweet potato leaves, raw
(Ipomoea batatas)

Class

Flavonols
Flavonols

Flavones
Flavonols

11510

Sweet potato, cooked, boiled,
without skin

Flavonols

99385

Sweet potato, purple, cooked

Anthocyanidins

11507

Sweet potato, raw, unprepared
(Ipomoea batatas)

Flavones
Flavonols

11521

Taro leaves, cooked, steamed,
without salt

Anthocyanidins

Flavonols

11520

Taro leaves, raw (Colocasia
esculenta)

Flavones
Flavonols

Flavonoid
(+)-Catechin
(+)-Gallocatechin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Pelargonidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Pelargonidin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin

Mean
0.00
0.00
0.66
0.13
0.75
2.93
9.84
0.06
0.11
0.00
2.13
4.38
16.94
0.00
0.00
0.00
0.00
10.60
0.90
0.02
0.01
0.02
0.01
0.03
0.01
0.02
0.02
0.02
0.14
0.00
0.14
0.14
0.01
0.02
0.01
0.03

N
3
3
5
1
4
4
4
4
4
3
8
5
8
3
4
4
4
1
1
1
2
2
2
2
2
1
1
1
1
1
1
1
1
1
1
1

Standard
Error

0.13
0.13
0.28
0.96
0.06
0.10
0.42
2.90
3.17

Min
0.00
0.00
0.40
0.13
0.42
2.40
7.36
0.00
0.00
0.00
0.00
0.03
2.60
0.00
0.00
0.00
0.00
10.60
0.90
0.02
0.01
0.02
0.01
0.03
0.01
0.02
0.02
0.02
0.14
0.00
0.14
0.14
0.01
0.02
0.01
0.03

Max
0.00
0.00
1.12
0.13
1.04
3.64
11.70
0.24
0.41
0.00
5.00
15.59
27.90
0.00
0.00
0.00
0.00
10.60
0.90
0.02
0.01
0.02
0.01
0.03
0.01
0.02
0.02
0.02
0.14
0.00
0.14
0.14
0.01
0.02
0.01
0.03

CC

Sources of Data

C
C
C
C
B
B
B
C
C
C
B
B
B
B
B
B
B
C
C
C
C
C
C
C
C
C
C
C
B
B
B
B
C
C
C
C

58
58
7
152
152
152
152
46, 85
46, 85
123
46, 85, 123, 152
46, 85, 152
46, 85, 123, 152
152
152
152
152
85
85
85
85
85
85
85
85
85
85
85
152
152
152
152
85
85
85
85
94

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.
11519

11518
11547
99011

Description

Taro, cooked, without salt

Taro, raw (Colocasia
esculenta)
Tomato products, canned,
puree, without salt added
Tomatoes, cherry, raw

Class

Flavonols

Flavonols
Flavonols
Flavanones
Flavones

99051

Tomatoes, plum, raw

Flavonols

11531

Tomatoes, red, ripe, canned,
packed in tomato juice

Flavones
Flavonols

11530

Tomatoes, red, ripe, cooked

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones

Flavonoid

Mean

N

Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Quercetin

0.01
0.00
0.23
0.00
0.11
2.87

1
3
3
3
3
3

Kaempferol
Quercetin
Naringenin
Luteolin
Kaempferol
Quercetin
Kaempferol
Quercetin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin

0.08
4.12
3.19
0.00
0.10
2.76
0.00
0.03
0.01
0.02
0.01
0.03
0.50
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01

9
9
1
1
67
91
3
3
2
2
2
2
2
8
8
8
8
8
8
5
5
5
5
5
5
5
5
10
6

Standard
Error

0.23
0.11

0.02
1.10

0.01
0.21

0.00
0.00

Min

Max

CC

Sources of Data

0.01
0.00
0.00
0.00
0.00
2.87

0.01
0.00
0.68
0.00
0.34
2.87

C
B
B
B
B
C

85
152
152
152
152
238

0.03
1.63
3.19
0.00
0.00
0.17
0.00
0.03
0.01
0.02
0.01
0.03
0.50
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

0.13
7.09
3.19
0.00
0.27
20.30
0.00
0.03
0.01
0.02
0.01
0.03
0.50
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01
0.02

C
C
C
C
B
B
C
C
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

260
260
224
11
11, 260
11, 51, 224, 260
260
260
85
85
85
85
85
110
110
110
110
110
110
110
110
110
110
110
110
110
110
85, 110
85, 110
95

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

11529

Description

Tomatoes, red, ripe, raw, year
round average (Lycopersicon
esculentum)

Class

Flavonoid

Flavonols

Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Isorhamnetin
Kaempferol

0.01
0.01
0.70
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.68
0.00
0.00
0.00
0.09

2
10
10
8
8
8
8
8
8
13
13
13
13
13
13
6
11
16
15
1
49

Myricetin

0.13

Quercetin
Kaempferol
Quercetin
Kaempferol
Quercetin
Kaempferol
Quercetin
Kaempferol
Myricetin
Quercetin
Apigenin

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

11696

Tomatoes, yellow, raw
(Lycopersicon esculentum)

Flavonols

99656

Tree spinach, cooked

Flavonols

99364

Tree Spinach, raw
(Cnidoscolus aconitifolius)

Flavonols

99617

Turmeric, steamed (Curcuma
longa)

Flavonols

11568

Turnip greens, raw (Brassica

Flavones

Mean

N

Standard
Error

Min

Max

CC

0.02

0.01
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

0.01
0.03
1.76
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.50
0.01
0.02
0.00
0.84

C
B
B
A
A
A
A
A
A
A
A
A
A
A
A
B
A
A
B
B
B

22

0.03

0.00

0.92

B

0.58

96

0.01

0.00

3.80

B

0.04
0.21
3.40
2.01
4.03
3.08
0.00
2.04
4.92
0.00

3
3
2
2
2
2
1
1
1
2

0.04
0.21
1.81
0.00
2.24
1.69
0.00
2.04
4.92
0.00

0.04
0.21
5.00
4.02
5.82
4.47
0.00
2.04
4.92
0.00

C
C
C
C
C
C
C
C
C
B

0.00
0.22

0.16
0.00
0.00

1.60
2.01
1.79
1.39

Sources of Data
85
85, 110
85, 110
110
110
110
110
110
110
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110
15, 58, 110
110
110, 134
18, 85, 110, 116, 170
11, 12, 18, 85, 110, 116, 170
152
11, 12, 18, 85, 116, 141, 152,
170, 260
12, 18, 85, 110, 116, 141, 152,
170, 238
11, 12, 18, 51, 85, 110, 116,
134, 141, 152, 170, 238, 260
260
260
151
151
151
151
152
152
152
116
96

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

rapa (Rapifera Group))
Flavonols

11587
99107

Vinespinach, (basella), raw
(Basella alba)
Water spinach

Flavones
Flavones
Flavonols

11591

Watercress, raw (Nasturtium
officinale)

Flavanones
Flavones
Flavonols

99647

Watercress, steamed

Flavonols

11602

Yam, cooked, boiled, drained,
or baked, without salt

Flavonols

99637

Yam, winged or water, red,
boiled (Dioscorea alata var
Vurai)

Flavonols

99638

Yam, winged or water, white,
boiled (Dioscorea alata var
Vurai)

Flavonols

11200

Yardlong bean, cooked, boiled,

Anthocyanidins

Flavonoid

Mean

N

Luteolin
Kaempferol
Myricetin
Quercetin
Apigenin

0.00
11.87
0.00
0.73
62.20

2
5
2
2
6

Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Hesperetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin

0.01
0.04
0.00
0.26
0.01
1.65
0.00
0.01
0.02
0.00
23.03
0.20
29.99
0.00
0.27
0.00
0.63
0.00
0.00
0.00
0.25
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.10

1
1
1
2
2
2
1
5
5
1
8
4
8
1
1
1
1
2
3
3
3
1
1
1
1
1
1
1
1
2

Standard
Error
4.51

22.71

0.26
0.01
1.47
0.00
0.01
3.66
6.74

0.25

Min

Max

CC

Sources of Data

0.00
4.80
0.00
0.73
62.10

0.00
16.59
0.00
0.73
62.31

B
B
B
B
C

116
116, 238
116
116
238

0.01
0.04
0.00
0.00
0.00
0.18
0.00
0.00
0.00
0.00
1.00
0.20
4.00
0.00
0.27
0.00
0.63
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.10

0.01
0.04
0.00
0.52
0.03
3.12
0.00
0.01
0.02
0.00
59.08
0.20
67.58
0.00
0.27
0.00
0.63
0.00
0.00
0.00
0.76
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.10

C
C
C
C
C
C
C
B
B
C
B
B
B
C
C
C
C
B
B
B
B
C
C
C
C
C
C
C
C
C

46
46
152
46, 152
46, 152
46, 152
133
85, 133
85, 133
133
85, 133, 178
85
85, 133, 178
152
152
152
152
152
152
152
152
152
152
152
152
152
152
152
152
85
97

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

drained, without salt
Flavones
Flavonols

12 – Nuts and Seeds
99602 Chia seeds, raw

Flavonols

99622

Coconut, immature flesh, raw

Flavonols

12061

Nuts, almonds (Prunus dulcis)

Anthocyanidins

Flavan-3-ols

Flavanones

Flavones
Flavonols

12078

Nuts, brazilnuts, dried,

Anthocyanidins

Flavonoid
Delphinidin
Pelargonidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Kaempferol
Quercetin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Eriodictyol
Hesperetin
Naringenin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin

Mean

N

0.02
0.02
0.01
0.02
0.50
0.03
5.30

2
2
2
2
2
2
2

12.30
18.42
0.00
0.00
0.00
0.00
2.46
0.00
0.00
0.00
0.00
0.00
0.60
0.00
2.59
0.00
1.28
0.00
0.25
0.00
0.43
0.00
0.00
2.64
0.39
0.00
0.36
0.00

3
3
1
1
1
1
8
8
8
8
8
8
12
4
3
2
12
4
8
4
51
8
4
47
47
8
16
2

Standard
Error

0.29
1.84

0.58

0.10
0.31
0.33
0.06
0.05

0.27
0.04
0.11

Min

Max

CC

Sources of Data

0.02
0.02
0.01
0.02
0.50
0.03
5.30

0.02
0.02
0.01
0.02
0.50
0.03
5.30

C
C
C
C
C
C
C

85
85
85
85
85
85
85

12.01
15.10
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.97
0.00
0.00
0.00
0.03
0.00
0.00
0.00
0.00
0.91
0.11
0.00
0.00
0.00

12.87
21.44
0.00
0.00
0.00
0.00
4.40
0.00
0.00
0.00
0.00
0.00
1.27
0.00
2.98
0.00
3.86
0.00
0.57
0.00
1.05
0.00
0.00
10.32
0.71
0.00
1.09
0.00

C
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

17
17
152
152
152
152
110
110
110
110
110
110
110, 183
110
110
110
110, 183
110
183
110
30, 110, 183
110
110
30, 183
30, 183
110
110, 183
110
98

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

unblanched (Bertholletia
excelsa)

Flavan-3-ols

Flavanones
Flavones
Flavonols
12086

Nuts, cashew nuts, oil roasted,
without salt added

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols
12098

Nuts, chestnuts, european,

Flavan-3-ols

Flavonoid
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
(-)-Epicatechin

Mean
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.93
0.15
0.00
0.00
0.90
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

N
2
2
2
2
2
2
2
2
2
2
2
2
2
2
1
2
2
7
7
7
7
7
7
6
6
6
6
6
6
6
6
7
3
7
7
3

Standard
Error

0.22
0.10

0.28

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.44
0.59
0.00
0.00
1.79
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

CC
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C

Sources of Data
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
58
99

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

raw, peeled

12119

Nuts, coconut water (liquid from
coconuts)

Flavonols

12120

Nuts, hazelnuts or filberts
(Corylus spp.)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols
12131

Nuts, macadamia nuts, raw
(Macadamia integrifolia, M.
tetraphylla)

Anthocyanidins

Flavan-3-ols

Flavonoid
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin

Mean
0.00
0.00
0.00
0.01
0.01
0.00
0.00
0.00
0.00
6.71
0.00
0.00
0.00
0.00
0.00
0.22
0.00
2.78
1.06
1.19
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

N
3
3
3
3
3
1
1
1
1
7
8
8
8
8
8
5
5
5
5
5
5
5
5
8
4
8
8
2
2
2
2
2
2
2
2
2

Standard
Error

1.18

0.09
1.21
0.46
0.49

Min
0.00
0.00
0.00
0.01
0.01
0.00
0.00
0.00
0.00
4.40
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
0.00
0.00
0.01
0.01
0.00
0.00
0.00
0.00
13.60
0.00
0.00
0.00
0.00
0.00
0.44
0.00
5.54
2.26
2.09
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

CC
C
C
C
C
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
58
58
58
58
58
152
152
152
152
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
100

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavanones
Flavones
Flavonols
12142

Nuts, pecans (Carya
illinoinensis)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols
12149

Nuts, pine nuts, pinyon, dried
(Pinus edulis)

Anthocyanidins

Flavan-3-ols

Flavonoid
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin

Mean
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
10.74
7.28
0.00
0.00
0.00
0.00
0.82
0.00
5.63
2.30
7.24
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.49

N
2
2
2
2
2
2
1
2
2
7
7
7
7
7
7
7
7
7
7
7
7
7
7
7
3
7
7
2
2
2
2
2
2
3
3
3

Standard
Error

1.50
0.92

0.08
1.47
0.46
0.51

0.25

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
6.21
3.99
0.00
0.00
0.00
0.00
0.48
0.00
0.00
0.00
4.89
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Max
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
17.40
9.90
0.00
0.00
0.00
0.00
1.17
0.00
13.20
3.46
9.17
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.75

CC
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
101

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavanones
Flavones
Flavonols
12151

Nuts, pistachio nuts, raw
(Pistacia vera)

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols
99409

Nuts, walnuts (not specified at
to type, purchased in Hungary)

Flavones
Flavonols

12155

Nuts, walnuts, english (Juglans
regia)

Anthocyanidins

Flavonoid
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin
Apigenin
Luteolin
Kaempferol
Quercetin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin

Mean
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
7.33
0.00
0.00
0.00
0.00
0.00
0.83
0.00
2.05
0.40
3.57
0.00
0.00
0.00
0.00
0.00
0.00
1.46
0.00
0.00
0.00
0.00
2.71
0.00
0.00
0.00
0.00

N
3
3
3
3
3
2
1
2
2
15
8
8
8
8
8
7
7
7
7
7
7
7
7
8
4
8
8
1
1
1
1
6
6
6
6
6

Standard
Error

0.75

0.46
0.82
0.40
1.00

0.64

0.25

Min
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
3.15
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
2.11
0.00
0.00
0.00
0.00

Max
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
14.30
0.00
0.00
0.00
0.00
0.00
3.15
0.00
5.65
2.83
6.39
0.00
0.00
0.00
0.00
0.00
0.00
4.30
0.00
0.00
0.00
0.00
3.74
0.00
0.00
0.00
0.00

CC
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
C
C
C
B
B
B
B
B

Sources of Data
110
110
110
110
110
110
110
110
110
110, 294
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
110
169
169
169
169
110
110
110
110
110
102

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavan-3-ols

Flavanones
Flavones
Flavonols
14 - Beverages
14003 Alcoholic beverage, beer,
regular, all

Flavan-3-ols

Flavanones
Flavones
Flavonols

99611

Alcoholic beverage, sparkling
wine, Champagne

99323

Alcoholic beverage, wine,
berry, colored

99074

Alcoholic beverage, wine,
berry, white

Flavan-3-ols
Flavonols
Flavonols

Flavonols

Flavonoid

Mean

N

Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Myricetin
Quercetin

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

6
4
4
4
4
4
4
4
4
6
2
6
6

(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(+)-Catechin
Quercetin
Kaempferol
Myricetin
Quercetin
Kaempferol
Myricetin
Quercetin

0.08
0.00
0.00
0.00
0.38
0.08
0.00
0.00
0.00
0.00
0.81
0.02
0.02
0.10
0.20
0.01
0.03
0.72
0.63
0.00
0.00
0.20

14
4
4
4
15
4
1
1
1
1
2
2
11
4
4
4
28
28
28
2
2
2

Standard
Error

0.02

0.06
0.03

0.81
0.02
0.01
0.03
0.10
0.00
0.01
0.12
0.08

0.20

Min

Max

CC

Sources of Data

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

B
B
B
B
B
B
B
B
B
B
B
B
B

110
110
110
110
110
110
110
110
110
110
110
110
110

0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.04
0.03
0.01
0.00
0.13
0.14
0.00
0.00
0.00

0.38
0.00
0.00
0.00
1.01
0.10
0.00
0.00
0.00
0.00
1.63
0.05
0.09
0.19
0.49
0.02
0.33
2.26
2.43
0.00
0.00
0.41

B
B
B
B
B
B
C
C
B
B
B
B
B
C
C
C
B
B
B
B
B
B

16, 49, 58, 180, 226
16, 58
16, 58
16, 58
1, 16, 49, 58, 180, 226
16, 58
1
1
115
115
1, 115
1, 115
1, 49, 115, 226
40
40
40
196, 284
196, 284
196, 284
284
284
284
103

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.
14057

Description

Class

Flavonoid

Alcoholic beverage, wine,
dessert, sweet

Anthocyanidins

Delphinidin
Malvidin
Peonidin
Petunidin
(-)-Epicatechin
(+)-Catechin
Quercetin
(-)-Epicatechin
(+)-Catechin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Malvidin

3.90
94.83
3.93
6.63
7.56
9.86
1.94
1.25
1.60
0.00
0.00
0.00
0.01
0.19
2.01
13.84

4
4
4
4
4
4
4
3
6
3
3
3
3
91
147
166

Peonidin
Petunidin
(-)-Epicatechin

1.25
1.98
3.79

(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin

Flavan-3-ols

99075

Alcoholic beverage, wine,
sherry

Flavonols
Flavan-3-ols
Flavonols

14096

Alcoholic beverage, wine,
table, red

Anthocyanidins

Flavan-3-ols

Flavanones
Flavones
Flavonols

Mean

N

Standard
Error

Min

Max

CC

0.06
0.14
0.78

3.90
94.83
3.93
6.63
7.56
9.86
1.94
1.25
0.37
0.00
0.00
0.00
0.01
0.00
0.02
0.00

3.90
94.83
3.93
6.63
7.56
9.86
1.94
1.25
2.37
0.00
0.00
0.00
0.01
4.50
5.71
53.57

C
C
C
C
C
C
C
C
C
C
C
C
C
B
B
B

147
147
938

0.08
0.14
0.10

0.02
0.02
0.00

5.03
5.66
16.50

B
B
A

0.01
0.06
0.00
7.14

16
15
15
939

0.01
0.01
0.19

0.00
0.00
0.00
0.00

0.11
0.28
0.00
39.00

A
A
A
A

(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Isorhamnetin
Kaempferol

0.08
0.63
1.77
0.13
0.04
0.02
0.09

15
2
2
24
39
64
166

0.02
0.36
0.74
0.02
0.01
0.00
0.01

0.00
0.27
1.03
0.00
0.00
0.00
0.00

0.42
0.99
2.51
0.47
0.40
0.16
1.37

A
C
C
B
B
B
B

Myricetin

0.42

219

0.01

0.00

1.79

B

0.47

Sources of Data
211
211
211
211
211
211
211
19
19, 106
229
229
229
229
6, 70, 86, 90, 96, 195, 243
6, 70, 90, 96, 102, 195, 211, 243
6, 70, 86, 90, 96, 102, 195, 211,
243, 263
6, 70, 90, 96, 102, 195, 211, 243
6, 70, 90, 96, 102, 195, 211, 243
6, 16, 56, 58, 86, 96, 100, 101,
102, 179, 211, 231, 232, 233,
262, 263
16, 56, 58
16, 58
16, 58
1, 16, 56, 58, 86, 96, 100, 101,
102, 179, 211, 231, 232, 233,
262, 263
16, 58
1
1
90, 115, 239
79, 80, 115, 239
71, 79, 80, 229, 251
1, 71, 79, 80, 96, 115, 229, 231,
232, 233, 239, 251, 268, 284
1, 71, 79, 80, 86, 90, 96, 115,
104

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonoid

Quercetin

14098

Alcoholic beverage, wine,
table, red, Cabernet Franc

Anthocyanidins

Flavan-3-ols
Flavones
Flavonols

14097

Alcoholic beverage, wine,
table, red, Cabernet Sauvignon

Anthocyanidins

Flavan-3-ols
Flavones
Flavonols

14100

Alcoholic beverage, wine,
table, red, Syrah or Shiraz

Anthocyanidins

Flavan-3-ols

99439

Alcoholic beverage, wine,
table, rose

Flavonols
Flavan-3-ols

Delphinidin
Malvidin
Peonidin
Petunidin
(-)-Epicatechin
(+)-Catechin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Delphinidin
Malvidin
Peonidin
Petunidin
(-)-Epicatechin
(+)-Catechin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
Delphinidin
Malvidin
Peonidin
Petunidin
(-)-Epicatechin
(+)-Catechin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate

Mean

N

1.04

313

3.90
44.09
2.40
4.70
9.20
6.21
0.06
0.05
0.02
0.08
0.62
4.18
26.24
1.85
3.32
10.66
7.70
0.04
0.02
0.01
0.28
0.58
9.35
121.65
7.82
14.16
9.97
6.82
2.11
0.37
0.00

5
5
5
5
5
5
3
3
3
3
8
17
17
17
17
16
16
24
24
24
24
40
2
2
2
2
2
2
2
3
3

Standard
Error

0.04

0.04
0.01
0.01
0.03
0.20
0.93
6.06
0.43
0.77
2.57
1.86
0.00
0.00
0.00
0.04
0.08

Min

Max

CC

0.00

3.36

A

3.90
44.09
2.40
4.70
9.20
6.21
0.01
0.02
0.00
0.04
0.14
1.50
8.67
0.70
1.21
10.28
6.90
0.01
0.00
0.00
0.03
0.02
9.35
121.65
7.82
14.16
9.97
6.82
2.11
0.37
0.00

3.90
44.09
2.40
4.70
9.20
6.21
0.13
0.06
0.03
0.14
0.84
5.71
37.97
2.66
4.78
11.30
8.18
0.11
0.05
0.03
0.45
1.21
9.35
121.65
7.82
14.16
9.97
6.82
2.11
0.37
0.00

C
C
C
C
C
C
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
C
C
C
C
C
C
C
C
C

Sources of Data
134, 179, 229, 231, 232, 233,
239, 251, 268, 284
1, 71, 79, 80, 86, 90, 96, 101,
115, 134, 168, 179, 211, 229,
231, 232, 233, 239, 251,
262, 268, 284
211
211
211
211
211
211
79
79
79
79
79, 211
195, 211
195, 211
195, 211
195, 211
211
211
79, 80
79, 80
79, 80
79, 80
79, 80, 211
211
211
211
211
211
211
211
58
58
105

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

14106

Description

Alcoholic beverage, wine,
table, white

Class

Anthocyanidins
Flavan-3-ols

Flavanones
Flavones
Flavonols

14192

Cocoa mix, powder

14194

Cocoa mix, powder, prepared
with water

14209

Coffee, brewed from grounds,
prepared with tap water

Flavan-3-ols
Flavonols
Flavan-3-ols

Flavan-3-ols

Flavonoid

Mean

N

(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Cyanidin
Malvidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin

0.07
0.00
0.71
0.18
0.00
0.06
0.55
0.00
0.00
0.00
0.77
0.00
0.40
0.38
0.00
0.00
0.00
0.01
0.01

3
3
3
3
6
7
50
9
9
9
52
9
2
2
2
2
32
39
45

Quercetin

0.04
31.22
21.51
2.03
0.59
0.00
0.00
0.00
0.74
0.00
0.04
0.00
0.04
0.00
0.00

(-)-Epicatechin
(+)-Catechin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin

Standard
Error

Min

Max

CC

0.00
0.01
0.00

0.07
0.00
0.71
0.18
0.00
0.00
0.05
0.00
0.00
0.00
0.00
0.00
0.32
0.00
0.00
0.00
0.00
0.00
0.00

0.07
0.00
0.71
0.18
0.00
0.24
6.00
0.00
0.00
0.00
5.80
0.01
0.48
0.77
0.00
0.00
0.02
0.27
0.10

C
C
C
C
B
B
B
A
A
A
B
A
C
C
B
B
B
B
B

76

0.01

0.00

0.84

B

45
30
30
3
3
3
3
3
3
4
4
4
4
4

2.83
3.08
0.12

18.00
12.07
0.96
0.59
0.00
0.00
0.00
0.74
0.00
0.00
0.00
0.00
0.00
0.00

73.03
29.74
5.46
0.59
0.00
0.00
0.00
0.74
0.00
0.06
0.00
0.05
0.00
0.00

C
C
C
C
C
C
C
C
C
B
B
B
B
B

0.04
0.12

0.18
0.00
0.08
0.38

0.02
0.02

Sources of Data
58
58
58
58
86
86, 263
6, 16, 23, 58, 86, 232, 263
16, 58
16, 58
16, 58
1, 6, 16, 23, 58, 86, 232, 263
16, 58
1
1
115
115
71, 229, 251
1, 71, 115, 229, 232, 251, 284
1, 71, 86, 115, 229, 232, 251,
284
1, 23, 71, 86, 115, 229, 232,
251, 284
8, 31
8
8
58
58
58
58
58
58
16, 58
16, 58
16, 58
16, 58
16, 58
106

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavones
Flavonols

14355

Tea, black, brewed, prepared
with tap water

Flavan-3-ols

Flavones
Flavonols

Flavonoid

Tea, black, brewed, prepared
with tap water, decaffeinated

Flavan-3-ols

Flavones

N

(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin

0.00
0.00
0.00
0.00
0.05
0.05
2.13

4
1
1
1
1
1
94

(-)-Epicatechin 3-gallate

5.86

(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Theaflavin
Theaflavin-3, 3'-digallate
Theaflavin-3'-gallate
Thearubigins
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
14352

Mean

(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
Theaflavin
Theaflavin-3, 3'-digallate
Theaflavin-3'-gallate
Thearubigins
Apigenin
Luteolin

Standard
Error

Min

Max

CC

0.10

0.00
0.00
0.00
0.00
0.05
0.05
0.15

0.00
0.00
0.00
0.00
0.05
0.05
8.74

B
B
B
B
B
B
B

94

0.17

0.80

18.98

B

8.05

94

0.45

0.29

31.04

B

9.36

94

0.46

0.68

40.66

B

1.51
1.25
1.58
1.75
1.51
81.30
0.00
0.00
1.41

55
9
39
39
39
32
10
10
64

0.07
0.22
0.16
0.21
0.16
9.76

0.09

0.35
0.56
0.36
0.06
0.12
48.28
0.00
0.00
0.44

4.79
2.78
5.27
4.96
4.13
139.50
0.00
0.00
2.41

B
A
B
B
B
A
A
A
B

0.45
2.19

32
64

0.01
0.04

0.17
0.89

0.90
4.75

A
B

0.49
0.64
0.55
1.01
0.35
0.43
0.18
49.03
0.00
0.00

4
4
4
4
4
4
4
4
3
3

0.13
0.36
0.16
0.48
0.18
0.37
0.15
1.13

0.34
0.25
0.36
0.49
0.08
0.00
0.00
46.05
0.00
0.00

0.87
1.71
1.01
2.45
0.86
1.52
0.61
51.52
0.00
0.00

B
B
B
B
B
B
B
B
C
C

Sources of Data
16, 58
115
115
115
115
115
16, 34, 58, 64, 143, 149, 160,
179, 225, 272
16, 34, 58, 64, 143, 149, 160,
179, 225, 272
16, 34, 58, 64, 143, 149, 160,
179, 225, 272
16, 34, 58, 64, 143, 149, 160,
179, 225, 272
16, 58, 64, 149, 179
16, 58
64, 259, 272
64, 259, 272
64, 259, 272
225, 272
115
115
115, 134, 179, 218, 225, 272,
291
115, 134, 179, 272, 291
115, 134, 179, 218, 225, 272,
291
272
272
272
272
272
272
272
272
239
239
107

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

99342

Description

Tea, black, ready-to-drink, diet,
plain and flavored

Class

Flavonoid

Flavonols

Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
Theaflavin
Theaflavin-3, 3'-digallate
Theaflavin-3'-gallate
Thearubigins
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
Theaflavin
Theaflavin-3, 3'-digallate
Theaflavin-3'-gallate
Thearubigins
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(-)-Epicatechin

0.88
0.89
2.74
0.37
0.08
0.09
0.12
0.01
0.00
0.00
15.82
0.33
0.12
0.72
0.49
0.21
0.85
0.51
0.05
0.04
0.02
25.49
0.66
0.87
0.74
2.30
2.73
1.07
4.15
0.00
8.33

7
7
7
6
6
6
6
6
6
6
6
6
6
6
17
17
17
17
17
17
17
17
17
17
17
6
6
6
6
6
94

(-)-Epicatechin 3-gallate

17.94

(-)-Epigallocatechin

29.18

Flavan-3-ols

Flavonols

99341

Tea, black, ready-to-drink,
plain and flavored

Flavan-3-ols

Flavonols

99365

Tea, fruit flavored, brewed

Flavan-3-ols

14653

Tea, green, brewed

Flavan-3-ols

Mean

N

Standard
Error
0.20
0.30
0.12
0.16
0.08
0.05
0.11
0.01

Min

Max

CC

0.12

0.39
0.26
2.46
0.00
0.00
0.00
0.00
0.00
0.00
0.00
4.72
0.00
0.00
0.02
0.00
0.00
0.00
0.00
0.00
0.00
0.00
7.80
0.14
0.11
0.20
2.00
2.20
0.90
3.30
0.00
1.90

1.84
2.10
3.38
1.05
0.49
0.29
0.68
0.03
0.00
0.00
21.27
0.64
0.20
1.59
2.66
0.67
7.45
3.11
0.19
0.31
0.09
56.78
1.23
1.46
2.10
3.00
3.60
1.30
6.10
0.00
26.00

B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
C
C
C
C
B

100

1.75

2.82

139.60

A

100

1.46

1.00

90.35

A

2.93
0.10
0.04
0.23
0.15
0.06
0.42
0.19
0.02
0.02
0.01
3.17
0.08
0.09
0.15
0.16
0.20
0.06
0.42

Sources of Data
239, 272
239, 272
239, 272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
142
142
142
142
142
34,58,143,149,160,165,179,21
5,227,249,272
34,58,143,149,160,165,179,21
5,227,235,249,272
34,58,143,149,160,165,179,21
5,227,235,249,272
108

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavones
Flavonols

99069

Tea, green, brewed,
decaffeinated

Flavan-3-ols

Flavonols

99068

Tea, green, brewed, flavored

Flavan-3-ols

Flavonols

99354

Tea, green, large leaf,

Flavan-3-ols

Flavonoid

Mean

N

Standard
Error

Min

Max

CC

(-)-Epigallocatechin 3-gallate

70.20

100

4.08

2.31

203.20

A

(+)-Catechin
(+)-Gallocatechin
Theaflavin
Theaflavin-3,3'-digallate
Theaflavin-3'-gallate
Thearubigins
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
Theaflavin
Theaflavin-3, 3'-digallate
Theaflavin-3'-gallate
Thearubigins
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
Theaflavin
Theaflavin-3, 3'-digallate
Theaflavin-3'-gallate
Thearubigins
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin

4.47
1.54
0.05
0.01
0.01
1.08
0.17
0.13
1.31
1.02
2.49
6.16
7.57
16.02
26.05
0.12
0.11
0.04
8.78
1.00
1.00
2.77
4.45
5.11
13.34
19.97
0.02
0.00
0.00
8.14
0.54
0.58
1.69
20.80

66
3
4
4
4
4
3
4
13
13
13
2
2
2
2
2
2
2
2
2
2
2
5
5
5
5
5
5
5
5
5
5
5
2

0.86

0.00
1.54
0.02
0.00
0.00
0.00
0.00
0.00
0.06
0.00
0.11
5.31
6.42
15.56
25.36
0.04
0.01
0.00
5.65
0.81
0.89
2.40
3.77
3.09
8.80
12.77
0.00
0.00
0.00
0.00
0.36
0.48
1.34
20.00

44.40
1.54
0.08
0.03
0.01
4.30
0.50
0.50
3.31
1.60
4.10
7.01
8.72
16.48
26.73
0.20
0.21
0.08
11.92
1.18
1.11
3.13
6.38
7.69
19.44
29.78
0.04
0.01
0.00
22.07
0.64
0.73
2.07
21.60

B
B
A
A
A
A
B
B
A
A
A
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C

0.01
0.01
0.00
1.08
0.17
0.13
0.23
0.13
0.31
0.85
1.15
0.46
0.69
0.08
0.10
0.04
3.14
0.18
0.11
0.37
0.50
0.74
1.87
3.05
0.01
0.00
4.98
0.05
0.04
0.12
0.80

Sources of Data
34,58,143,149,160,165,179,21
5,227,235,249,272
58,149,165,179,227,249
58
272
272
272
272
115,266
12,115,266
12,115,179,266,272,291
12,115,179,266,272,291
12,115,179,266,272,291
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
249
109

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Quingmao, brewed

99343

Tea, green, ready-to-drink

Flavan-3-ols

Flavonols

99324

Tea, iced, lemon flavor,
ready-to-drink

Flavan-3-ols

99344

Tea, instant, decaffeinated,
prepared

Flavan-3-ols

Flavonols

99349

Tea, instant, diet, prepared

Flavan-3-ols

Flavonoid

Mean

N

Standard
Error

(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
Theaflavin
Theaflavin-3, 3'-digallate
Theaflavin-3'-gallate
Thearubigins
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
Theaflavin
Theaflavin-3, 3'-digallate
Theaflavin-3'-gallate
Thearubigins
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate

147.80
19.80
68.20
67.60
1.98
0.93
4.99
3.96
0.02
0.00
0.00
0.00
0.32
1.03
0.21
0.08
0.00
0.00
0.00
0.00
0.00
0.07
0.14
0.25
0.45
0.01
0.01
0.00
8.87
0.38
0.49
0.60
0.25
0.11
0.66
0.49

2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
1
1
1
1
1
1
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4

3.00
0.80
3.00
1.20
0.11
0.06
0.53
0.40
0.02

0.08
0.08
0.01

0.07
0.14
0.23
0.45
0.01
0.01
0.00
8.87
0.15
0.30
0.25
0.23
0.11
0.64
0.49

Min
144.80
19.00
65.20
66.40
1.88
0.87
4.47
3.56
0.00
0.00
0.00
0.00
0.24
0.95
0.19
0.08
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.02
0.00
0.05
0.00
0.00
0.00
0.00

Max
150.80
20.60
71.20
68.80
2.09
0.98
5.52
4.35
0.04
0.00
0.00
0.00
0.40
1.10
0.22
0.08
0.00
0.00
0.00
0.00
0.00
0.30
0.54
0.94
1.81
0.03
0.03
0.01
35.47
0.69
1.36
1.16
0.93
0.45
2.59
1.98

CC
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
249
249
249
249
272
272
272
272
272
272
272
272
272
272
272
16
16
16
16
16
16
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
110

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Flavonols

99350

Tea, instant, sweetened with
sugar, plain and flavored,
prepared

Flavan-3-ols

Flavonols

14367

Tea, instant, unsweetened,
powder, prepared

Flavan-3-ols

Flavonols

99071

Tea, oolong, brewed

Flavan-3-ols

Flavones

Flavonoid
Theaflavin
Theaflavin-3, 3'-digallate
Theaflavin-3'-gallate
Thearubigins
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
Theaflavin
Theaflavin-3, 3'-digallate
Theaflavin-3'-gallate
Thearubigins
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
Theaflavin
Theaflavin-3, 3'-digallate
Theaflavin-3'-gallate
Thearubigins
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
Apigenin
Luteolin

Mean
0.00
0.00
0.00
10.19
0.12
0.07
0.25
0.24
0.14
0.54
0.55
0.00
0.00
0.00
27.95
0.42
0.87
0.34
0.31
0.24
0.61
0.86
0.01
0.01
0.00
23.65
0.32
0.21
0.87
2.54
6.33
6.10
34.48
0.23
0.00
0.00

N

Standard
Error

4
4
4
4
4
4
4
8
8
8
8
8
8
8
8
3
3
3
3
3
3
3
3
3
3
3
3
3
3
16
16
16
16
13
1
1

0.00
0.00
1.84
0.08
0.04
0.15
0.08
0.05
0.20
0.14
0.00

5.58
0.26
0.38
0.25
0.21
0.23
0.43
0.80
0.00
0.00
0.00
8.85
0.15
0.14
0.46
0.06
0.69
0.29
4.76
0.02

Min
0.00
0.00
0.00
5.20
0.02
0.01
0.04
0.00
0.00
0.00
0.00
0.00
0.00
0.00
8.64
0.11
0.13
0.08
0.00
0.00
0.00
0.00
0.00
0.00
0.00
8.35
0.07
0.00
0.08
1.20
0.30
1.80
7.36
0.00
0.00
0.00

Max
0.01
0.00
0.00
14.00
0.35
0.19
0.70
0.62
0.33
1.75
1.10
0.03
0.00
0.00
55.67
0.94
1.38
0.84
0.70
0.70
1.44
2.46
0.01
0.01
0.00
39.02
0.57
0.47
1.66
4.50
12.10
16.37
71.10
0.70
0.00
0.00

CC
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
272
143, 149, 160, 165
143, 149, 160, 165
143, 149, 160, 165
143, 149, 160, 165
149, 165
115
115
111

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

99582

Description

Tea, white, brewed

Class

Flavonoid

Flavonols

Kaempferol
Myricetin
Quercetin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate

0.90
0.49
1.30
8.35
18.65
42.45

1
1
1
6
6
6

Delphinidin
Malvidin
Petunidin
Delphinidin
Malvidin
Petunidin
Kaempferol
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Kaempferol
Myricetin
Quercetin
Cyanidin
Pelargonidin

18.50
10.61
15.41
2.50
0.10
0.14
26.00
0.00
0.35
0.00
0.00
0.00
1.66
0.00
0.11
0.33
6.82
1.86
4.82

1
1
1
12
12
12
177
12
1
1
1
1
1
1
1
1
1
1
1

(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Kaempferol
Quercetin
(-)-Epicatechin

0.14
0.00
0.05
0.00
5.07
0.00
2.35
0.23
0.09

3
3
3
3
3
3
1
1
3

Flavan-3-ols

16 – Legumes and Legume Products
16014 Beans, black, mature seeds,
raw (Phaseolus vulgaris)

Anthocyanidins

99396

Beans, common, raw (P.
vulgaris, cv. Zolfino)
(Phoaseolus vulgaris, cv.
Zolfino)

Anthocyanidins

16029

Beans, kidney, all types,
mature seeds, canned

Flavan-3-ols

16033

Beans, kidney, red, mature
seeds, cooked, boiled, without
salt

Flavonols

16032

Beans, kidney, red, mature
seeds, raw (Phaseolus
vulgaris)
Beans, pinto, mature seeds,
raw (Phaseolus vulgaris)

Anthocyanidins

16042

Flavonols

Flavan-3-ols

Flavonols
16049

Beans, white, mature seeds,

Flavan-3-ols

Mean

N

Standard
Error

3.04
6.81
15.47

0.43
0.02
0.02
1.82
0.00

Min

Max

CC

Sources of Data

0.90
0.49
1.30
7.50
17.90
38.90

0.90
0.49
1.30
9.20
19.40
46.00

B
B
B
C
C
C

115
115
115
235
235
235

18.50
10.61
15.41
0.00
0.00
0.00
8.00
0.00
0.35
0.00
0.00
0.00
1.66
0.00
0.11
0.33
6.82
1.86
4.82

18.50
10.61
15.41
9.99
0.40
0.55
52.82
0.01
0.35
0.00
0.00
0.00
1.66
0.00
0.11
0.33
6.82
1.86
4.82

D
D
D
B
B
B
C
B
C
C
C
C
C
C
C
C
C
D
D

294
294
294
234
234
234
63, 234
234
15
15
15
15
15
15
152
152
152
294
294

0.14
0.00
0.05
0.00
5.07
0.00
2.35
0.23
0.09

0.14
0.00
0.05
0.00
5.07
0.00
2.35
0.23
0.09

C
C
C
C
C
C
C
C
C

58
58
58
58
58
58
75
75
58
112

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

raw (Phaseolus vulgaris)

16054

Broadbeans (fava beans),
mature seeds, canned

Flavonols
Flavan-3-ols

Flavones
Flavonols

99399

Carob fiber (Caromax)

Flavonols

16055

Carob flour (Ceratonia siliqua)

Flavan-3-ols

Flavonols

99400

Carob kibbles

Flavonols

16056

Chickpeas (garbanzo beans,
bengal gram), mature seeds,
raw (Cicer arietinum)

Flavan-3-ols

99657

Cowpeas, black seed cultivar,

Anthocyanidins

Flavonoid

Mean

N

(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Kaempferol
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin 3-gallate
(+)-Catechin
Kaempferol
Myricetin
Quercetin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Cyanidin

0.00
0.00
0.00
0.01
0.00
3.40
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.35
0.00
0.55
11.67
47.74
58.13
30.06
109.46
50.75
0.44
6.73
38.78
0.57
11.67
3.63
0.00
0.00
0.00
0.00
0.00
0.00
94.72

3
3
3
3
3
6
1
1
1
1
1
1
4
4
4
4
4
4
4
4
3
3
3
3
3
6
1
1
1
3
3
3
3
3
3
3

Standard
Error

1.10

2.32
1.95
9.03

0.31
1.12
11.49

Min
0.00
0.00
0.00
0.01
0.00
1.19
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.35
0.00
0.55
6.75
43.75
39.11
30.06
109.46
50.75
0.00
5.03
5.92
0.57
11.67
3.63
0.00
0.00
0.00
0.00
0.00
0.00
94.72

Max
0.00
0.00
0.00
0.01
0.00
5.61
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.35
0.00
0.55
17.74
51.76
74.97
30.06
109.46
50.75
1.03
8.83
69.76
0.57
11.67
3.63
0.00
0.00
0.00
0.00
0.00
0.00
94.72

CC
C
C
C
C
C
B
C
C
C
C
C
C
B
B
B
B
B
C
C
C
C
C
C
C
C
B
C
C
C
C
C
C
C
C
C
C

Sources of Data
58
58
58
58
58
238
15
15
15
15
15
15
116
116
116
116
116
204
204
204
238
238
238
204
204
204, 238
204
204
204
58
58
58
58
58
58
41
113

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

mature seeds, raw (Vigna
unguiculata Subsp. Sinensis)

Flavonols

16069

Lentils, raw (Lens culinaris)

Flavan-3-ols

99404

Locust bean powder

Flavonols

99022

Marrowfat pea, canned,
drained solids

Flavan-3-ols

16089

Peanuts, all types, oil-roasted,
with salt

Anthocyanidins

Flavan-3-ols

Flavanones

Flavonoid
Delphinidin
Malvidin
Peonidin
Petunidin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Hesperetin
Naringenin

Mean
94.60
34.28
11.07
27.82
1.92
2.74
17.22
0.00
0.00
0.00
0.00
0.35
0.14
0.53
0.00
3.33
0.00
0.00
5.64
0.00
0.00
4.33
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.66
0.00
0.00
0.00
0.00
0.00

N
3
3
3
3
3
3
3
3
3
3
3
3
3
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1

Standard
Error

Min
94.60
34.28
11.07
27.82
1.92
2.74
17.22
0.00
0.00
0.00
0.00
0.35
0.14
0.53
0.00
3.33
0.00
0.00
5.64
0.00
0.00
4.33
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.66
0.00
0.00
0.00
0.00
0.00

Max
94.60
34.28
11.07
27.82
1.92
2.74
17.22
0.00
0.00
0.00
0.00
0.35
0.14
0.53
0.00
3.33
0.00
0.00
5.64
0.00
0.00
4.33
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.66
0.00
0.00
0.00
0.00
0.00

CC
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
41
41
41
41
41
41
41
58
58
58
58
58
58
204
204
204
15
15
15
15
15
15
110
110
110
110
110
110
110
110
110
110
110
110
110
110
114

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

16108
16126

Description

Soybeans, mature seeds, raw
Tofu, firm, prepared with
calcium sulfate and
magnesium chloride (nigari)

Class

Flavonoid

Flavones
Flavonols

Apigenin
Myricetin
Quercetin
(-)-Epicatechin
Luteolin
Kaempferol
Myricetin
Quercetin

0.00
0.00
0.00
37.41
0.00
1.19
0.00
0.00

1
1
1
3
1
1
1
1

0.00
0.00
0.00
37.41
0.00
1.19
0.00
0.00

0.00
0.00
0.00
37.41
0.00
1.19
0.00
0.00

B
B
B
C
D
D
D
D

110
110
110
238
12
12
12
12

(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin

0.00
0.00
0.00
0.00
0.00
0.00
0.00
6.60
1.80
4.30
1.40
12.40

1
1
1
1
1
1
1
1
1
1
1
1

0.00
0.00
0.00
0.00
0.00
0.00
0.00
6.60
1.80
4.30
1.40
12.40

0.00
0.00
0.00
0.00
0.00
0.00
0.00
6.60
1.80
4.30
1.40
12.40

C
C
C
C
C
C
B
B
B
B
B
B

15
15
15
15
15
15
267
267
267
267
267
267

141.83
64.33
0.00
0.00
0.00
0.00
0.00
0.00
0.68

6
6
3
3
3
3
3
3
11

23.58
15.49

Flavonols

(-)-Epicatechin
(+)-Catechin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Isorhamnetin

66.00
26.00
0.00
0.00
0.00
0.00
0.00
0.00
0.01

201.00
117.00
0.00
0.00
0.00
0.00
0.00
0.00
0.64

105
105
58
58
58
58
58
58
B

1.12
3.34
20.95
99.18

11
11
11
3

0.10
1.13
1.36

Flavan-3-ols

Kaempferol
Myricetin
Quercetin
(-)-Epicatechin

0.71
0.00
16.22
99.18

1.68
13.64
31.76
99.18

B
B
C
C
C
C
C
C
0.7
8
B
B
B
C

Flavan-3-ols
Flavones
Flavonols

18 – Baked Products
18075 Bread, whole-wheat,
commercially prepared

Flavan-3-ols

99016

Flavones

Greek greens pie (prepared
from wild greens)

Flavonols

19 - Sweets
19078 Baking chocolate,
unsweetened, squares

Flavan-3-ols

43201

Flavan-3-ols

97034

Bee Pollen

Cacao beans

Mean

N

Standard
Error

Min

Max

CC

Sources of Data

32
32
32
238
115

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

99412

Candies, chocolate, dark

Flavan-3-ols

99321

Candies, dark chocolate
(purchased in the Netherlands)

Flavan-3-ols

19120

Candies, milk chocolate

19165

Cocoa, dry powder,
unsweetened

19166

Cocoa, dry powder,
unsweetened, processed with
alkali

99035

Honey, mixed varieties
(samples obtained in
Argentina, Australia, Italy,
Portugaul and Spain)

19719

Jams and preserves, apricot

Flavan-3-ols

Flavan-3-ols
Flavonols
Flavan-3-ols
Flavonols
Flavones
Flavonols

Flavan-3-ols

Flavonols

Flavonoid
(-)-Epigallocatechin
(+)-Catechin
(+)-Gallocatechin
(-)-Epicatechin
(+)-Catechin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
(-)-Epicatechin
(+)-Catechin
Quercetin
(-)-Epicatechin
(+)-Catechin
Quercetin
Apigenin
Luteolin
Isorhamnetin
Kaempferol
Myricetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Kaempferol

Mean

N

156.67
88.45
8262.00
84.40
24.20
41.50
0.00
0.00
0.00
11.99
0.00
10.88
0.00
0.00
0.00
4.16
0.00
196.43
64.82
10.00
56.60
36.71
3.37
0.03
0.28
0.06
0.06
0.36
0.31
0.28
0.00
0.00
0.00
0.31
0.00
0.06

3
3
3
5
5
2
2
2
2
2
2
9
6
6
6
9
6
13
13
11
12
12
10
40
83
61
67
76
83
16
1
1
1
16
1
21

Standard
Error

13.54
5.70
8.75

1.24
2.68

1.21
45.38
14.53
2.36
15.76
9.91
0.00
0.04
0.01
0.01
0.04
0.02
0.05

0.06
0.01

Min
156.67
88.45
8262.00
52.00
11.00
32.74
0.00
0.00
0.00
10.75
0.00
2.18
0.00
0.00
0.00
1.25
0.00
158.00
61.00
8.99
18.00
23.00
3.37
0.03
0.02
0.00
0.03
0.00
0.02
0.00
0.00
0.00
0.00
0.15
0.00
0.00

Max
156.67
88.45
8262.00
125.00
40.00
50.25
0.00
0.00
0.00
13.24
0.00
24.00
0.00
0.00
0.00
12.00
0.00
258.00
90.00
20.13
62.32
38.25
3.37
0.07
3.19
0.40
0.17
2.73
1.30
0.57
0.00
0.00
0.00
0.49
0.00
0.20

CC
C
C
C
C
C
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
B
C
B
B
B
B
B
B
B
B
B
B
B
B
B

Sources of Data
238
238
238
105
105
15
15
15
15
15
15
15, 58, 105
15, 58
15, 58
15, 58
15, 58, 105
15, 58
8, 105
8, 105
8, 153
8, 105
8, 105
8
97, 140
97, 128, 140, 298, 299
97, 140, 298, 299
97, 140, 298, 299
128, 140, 298, 299
97, 128, 140, 298, 299
15, 67
15
15
15
15, 67
15
67, 265
116

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

99114

Jams and preserves, cherry

Flavan-3-ols

99113

Jams and preserves, forest fruit

Flavan-3-ols

99368

Jams and preserves, grape

Flavones
Flavonols

99387

Jams and preserves, guava

Anthocyanidins

Flavones
Flavonols

99027

Jams and preserves, peach

Flavonols

99031
99403

Jams and preserves, plum
Jams and preserves, raspberry

Flavonols
Flavonols

99038

Jams and preserves, sour
orange

Flavanones

99064

Jams and preserves,
strawberry

Anthocyanidins
Flavan-3-ols

Flavonoid
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Cyanidin
Delphinidin
Pelargonidin
Apigenin
Luteolin
Kaempferol
Myricetin
Quercetin
Kaempferol
Quercetin
Quercetin
Kaempferol
Quercetin
eriodictyol
Hesperetin
Naringenin
Pelargonidin
(-)-Epicatechin

Mean
0.31
0.90
0.00
0.00
0.00
0.16
0.00
1.57
0.00
0.00
0.00
0.07
0.00
0.01
0.02
0.01
0.03
0.01
0.20
0.02
0.02
0.01
0.02
0.01
0.03
0.01
0.26
0.32
0.63
0.51
4.30
3.03
4.02
4.56
0.31
0.00

N

Standard
Error

21
1
1
1
1
1
1
1
1
1
1
1
1
2
2
2
2
2
2
2
2
2
2
2
2
2
6
6
3
1
1
3
3
3
15
1

0.06

0.11
0.08
0.22

0.43
0.45
0.49
0.01

Min
0.04
0.90
0.00
0.00
0.00
0.16
0.00
1.57
0.00
0.00
0.00
0.07
0.00
0.01
0.02
0.01
0.03
0.01
0.20
0.02
0.02
0.01
0.02
0.01
0.03
0.01
0.05
0.12
0.18
0.51
4.30
2.48
3.17
3.72
0.00
0.00

Max
1.05
0.90
0.00
0.00
0.00
0.16
0.00
1.57
0.00
0.00
0.00
0.07
0.00
0.01
0.02
0.01
0.03
0.01
0.20
0.02
0.02
0.01
0.02
0.01
0.03
0.01
0.77
0.59
0.85
0.51
4.30
3.87
4.70
5.43
1.10
0.00

CC
B
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
B
B

Sources of Data
67, 265
15
15
15
15
15
15
15
15
15
15
15
15
85
85
85
85
85
85
85
85
85
85
85
85
85
265
265
265
306
306
265
265
265
209
15
117

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.

Description

Class

Jellies, grape

20 – Cereal Grains and Pasta
20004 Barley, hulled (Hordeum
vulgare L.)
20008 Buckwheat (Fagopyrum
esculentum Moench)
20011 Buckwheat flour, whole-groat

Mean

N

(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Kaempferol
Quercetin
Cyanidin
Delphinidin
Pelargonidin

0.00
0.00
0.00
0.90
0.00
0.65
0.54
0.20
0.02
0.02

1
1
1
1
1
21
21
2
2
2

Flavan-3-ols

(+)-Catechin

2.39

16

Flavonols

Quercetin

15.38

24

Flavan-3-ols

(-)-Epicatechin
(-)-Epicatechin 3-gallate
Quercetin
Apigenin
Quercetin
Quercetin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
(-)-Epicatechin
(-)-Epicatechin 3-gallate
(-)-Epigallocatechin
(-)-Epigallocatechin 3-gallate
(+)-Catechin
(+)-Gallocatechin
Eriodictyol
Naringenin
Apigenin

3.02
0.78
3.47
0.28
7.09
14.90
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.29
1.67
2.54

1
1
17
5
14
12
1
1
1
1
1
1
1
1
1
1
1
1
12
12
12

Flavonols
99406

Flavonoid

Anthocyanidins

Flavonols
Flavones
Flavonols
Flavonols
Flavan-3-ols

20009

Buckwheat groats, roasted, dry

99086
20100

Buckwheat, bran
Macaroni, cooked, enriched

20045

Rice, white, long-grain, regular,
cooked

Flavan-3-ols

99461

Sorghum, grain, red

Flavanones
Flavones

Standard
Error

Min

Max

CC

Sources of Data

0.00
0.00
0.00
0.90
0.00
0.00
0.14
0.20
0.02
0.02

0.00
0.00
0.00
0.90
0.00
1.07
1.20
0.20
0.02
0.02

B
B
B
B
B
B
B
C
C
C

15
15
15
15
15
107, 209, 265
107, 209, 265
85
85
85

0.17

1.40

4.10

B

118

1.61

5.10

36.29

C

147, 199

3.02
0.78
1.16
0.16
2.14
14.90
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

3.02
0.78
8.40
0.65
11.49
14.90
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
1.29
4.84
20.37

C
C
B
C
B
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C

223
223
147, 148, 223, 258
62
62, 147, 258
148
15
15
15
15
15
15
15
15
15
15
15
15
73
73
73

0.08
0.07

0.55
0.09
0.81

0.13
0.40
1.68

118

USDA Database for the Flavonoid Content of Selected Foods, Release 3.1 (2014)
(For mean, standard error, min and max, units = mg/100g, edible portion)

NDB
No.
99460

Description

Sorghum, grain, white

Class

Flavanones
Flavones

99394

Wheat, purple

Anthocyanidins

Flavonoid
Luteolin
Eriodictyol
Naringenin
Apigenin
Luteolin
Cyanidin
Delphinidin
Malvidin
Pelargonidin
Peonidin
Petunidin

Mean
3.93
0.00
0.00
2.54
0.45
11.07
3.20
4.02
3.41
1.81
2.34

N

Standard
Error

12
1
1
1
1
2
2
2
2
2
2

1.54

0.07
0.04
1.00
0.03
0.01
0.01

Min
0.00
0.00
0.00
2.54
0.45
11.00
3.16
3.02
3.38
1.81
2.33

Max
18.22
0.00
0.00
2.54
0.45
11.15
3.24
5.02
3.44
1.82
2.35

CC
C
D
D
D
D
C
C
C
C
C
C

Sources of Data
73
73
73
73
73
121
121
121
121
121
121

119

Flavonoid References
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Achilli, G., Cellerino, G. P., and Gamache, P. H.
Identification and determination of phenolic constituents in natural beverages and
plant extracts by means of a coulometric electrode array system.
J. Chromatogr., 1993, 632(1/2), 111-117.
Wines-white & red, Beer, Fruit juice-lemon.
Catechin, Hesperetin, Hesperidin, Kaempferol, Myricetin, Naringenin, Naringin,
Quercetin, Quercitrin, Rutin, Gallic acid, Vanillic acid, Hydroxycinnamic acids.

2.

Adhikari, D. P., Francis, J. A., Schutzki, R. E., Chandra A., and Nair, M.
Quantification and characterization of cyclooxygenase and lipid peroxidation
inhibitory anthocyanins in fruits of Amelanchier.
Phytochem. Anal., 2005, 16, 175-180.
Saskatoon Service berry.
Cyanidin.

3.

Aligourchi, H., Barzegar, M., and Abbasi, S.
Anthocyanin characterization of 15 Iranian pomegranate (Puncia granatum)
varieties and their variation after cold storage and pasteurization.
Eur Food Res Technol, 2008, 227, 881-887.
Pomegranates (15 varieties).
Cyanidin, Delphinidin, Pelargonidin.

4.

Amiot, M. J., Tacchini, M., Aubert, S. Y., and Oleszek, W.
Influence of cultivar, maturity stage and storage conditions on phenolic
composition and browning of pear fruits.
J. Agric. Food Chem., 1995, 43, 1132-1137.
Pears - 7 cultivars.
Catechin, Epicatechin, Hydroxycinnamic acid, Total flavanols, Total flavonols.

5.

Ancos, B. de, Gonzalez, E., and Cano, M. P.
Differentiation of raspberry varieties according to anthocyanin composition.
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Raspberries (cultivars - Autumn Bliss, Heritage, Ceva, Rubi )
Cyanidin, Pelargonidin, Malvidin.

6.

Andlauer, W., Stumpf, C., and Fürst, P.
Influence of the acetification process on phenolic compounds.
J. Agric. Food Chem., 2000, 48, 3533-3536.
Cider, Cider vinegar, White wine, White wine vinegar, Red wine, Red wine vinegar.
Catechin, Epicatechin, Anthocyanins (as malvidin-3-glucosides), Phenolic acids,
Total phenols.

120

7.

Andlauer, W., Stumpf, C., Hubert, M., Rings, A., and Furst, P.
Influence of cooking process on phenolic marker compounds of vegetables.
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Zucchini - raw & cooked, Princess beans - raw & cooked, Carrots-raw & cooked,
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*Rutin, Quercitrin, Chlorogenic acid, Caffeic acid.

8.

Andres-Laceuva, C., Monogas, M., Khan, N., Izquierdo-Pulido, M., Urpi-Sarda,
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Cocoa powder.
Catechin, Epicatechin, Quercetin.

9.

Antonen, M. J. and Karjalainen, R. O.
High-performance liquid chromatography analysis of black currant (Ribes nigrum
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Black currant.
Isorhamnetin, Kaempferol, Myricetin, Quercetin, Hydroxycinnamic acid derivatives.

10. Antonen, M. J. and Karjalainen, R. O.
Environmental and genetic variation of phenolic compounds in red raspberry.
J. Food Comp. Anal., 2005, 18, 759-769.
Red Raspberry.
Quercetin, Total phenolics, Total anthocyanins, Ellagic acid.
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Flavonoids in vegetable foods commonly consumed in Brazil and estimated
ingestion by the Brazilian population.
J. Agric. Food Chem., 2004, 52(5), 1124-1131.
Lettuce (smooth, rough, red), Peppers (red, yellow, green), Onion (white, red),
Chicory, Arugula, Tomato (salad var., Caqui, Cherry), Orange (Lima, Pera), Apples
(Gala, Fuji, Golden Delicious).
Quercetin, kaempferol, Luteolin, Apigenin, Cyanidin, Chalconaringenin, Sinensetin,
Naringenin, Hesperetin, Catechin, Epicatechin, Phloridzin.
12. Arai, Yusuke, Watanabe, S., Kimira, M., Shimoi, K., Mochizuki, R., and Kinae,
N.
Dietary intakes of flavonols and isoflavones by Japanese women and inverse
correlation between quercetin intake and plasma LDL cholesterol concentration.
J. Nutr., 2000, 130, 2243-2250.
Snap beans, Green soybeans, Bean sprouts, Tofu (Momen type), Potato, Tomato,
Green bell pepper, Eggplant, Carrot, Parsley, Japanese raddish, Cabbage,
Broccoli, Molokheka (Nalta juice), Spinach, Lettuce, Onion, Lotus root, Cucumber,

121

Kiwi fruit, Watermelon, Orange, Peach, Apple, Persimmon, Grape, Strawberry,
Green tea.
Kaempferol, Luteolin, Myricetin, Quercetin.
13. Areias, F. M., Valentão, P., Andrade, P. B., Ferreres, F., and Seabra, R. M.
Phenolic fingerprint of peppermint leaves.
Food Chem., 2001, 73, 307-311.
Peppermint leaves.
Eriodictoyl, Luteolin, Apigenin, Rosmarinic acid, Pebrellin, Gardenin B, 5,6-OH7,8,3'4'-OMe-flavone.
14. Artajo, L.S., Romero, M. P., and Motilva, M. J.
Transfer of phenolic compounds during olive oil extraction in relation to ripening
stage of the fruit.
J. Sci. Food Agric., 2006, 86, 518-527.
Olive oil, olive paste, olive pomace.
Apigenin, Luteolin, Other polyphenols.
15. Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.
Catechin content of foods commonly consumed in the Netherlands. 1. Fruits,
vegetables, staple foods and processed foods.
J. Agric. Food Chem., 2000, 48, 1746-1751.
Apple with skin, Apple without skin, Applesauce, Apricot, Avocado, Blackberry,
Blueberry, Broad beans (raw, prepared, canned), Cherry, sweet (raw, canned),
Cranberry, Currant (black, white, red), Gooseberry, Grape (black, white), Kidneybean (canned), Kiwi fruit, Mango, Marrowfat peas( canned), Nectarine, Peach
(raw, canned), Pear with skin, Pear without skin, Plum, Raspberry, Rhubarb (raw,
prepared), Strawberry, Chocolate (black), Chocolate milk, Chocolate candy bar,
Currant jam, Apricot jam, Cherry jam, Forest fruit jam, Strawberry jam, Raisins.
Catechin, Epicatechin, Catechins, Total.
16. Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.
Catechin content of foods commonly consumed in the Netherlands. 2. Tea, wine,
fruit juices, and chocolate milk.
J. Agric. Food Chem., 2000, 48, 1752-1757.
Black tea infusions, Red wines, White wines, Apple juice, Black grape juice, White
grape juice, Iced tea, Lager beer (Heineken), Chocolate milk (semiskimmed),
Coffee.
Catechin, Epicatechin, Catechins, Total.
17. Ayerza, R. and Coates, W. (A0918)
Some quality components of four chia (Salvia hispanica L.) genotypes under
tropical coastal desert ecosystem conditions.
Asian J. Plant Sci., 2009, 8, 301-307.
Chia genotypes.
Kaempferol, Quercetin, Chlorogenic acid, Caffeic acid, Total phenols.

122

18. Bahroun, T., Luximon-Ramma, A., Crozier, A., and Arouma, O.
Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant
activities of Mauritian vegetables.
J. Sci. Food Agric., 2004, 84, 1553-1561.
Chinese cabbage, onion, Mugwort, Broccoli, Chilli pepper, Lettuce, White cabbage,
Cauliflower, Tomato, Carrot.
Quercetin, Kaempferol, Apigenin, Luteolin, Total Phenols, Total flavonoids, vitamin
C, TEAC, FRAP.
19.

Baron, R., Mayen, M., Merida, J., and Medina, M.
Changes in phenolic compounds and browning during biological aging of sherrytype wine.
J. Agric. Food Chem., 1997, 45(5), 1682-1685.
Dry pale sherry white wine (in 5 different stages of aging).
Catechin, Epicatehin, Procyanidins B1-B4, Phenolic acids (Gallic, Protocatechuic,
Vanillic, Syringic, Caffeic, p-Coumaric, Ferulic, Tyrosol, trans-Caftaric, cis-Coutaric,
trans-Coutaric, Feftaric).

20.

Belajová, E. and Suhaj, M.
Determination of phenolic constituents in citrus juices: Method of high performance
liquid chromatography.
Food Chemistry, 2004, 86, 339-343.
Orange juice (fresh squeezed, commercial), Grapefruit juice (fresh squeezed,
commercial), Lemon juice (fresh squeezed).
Naringin, Hesperidin, Neohesperidin, Quercetin.

21.

Berhow, M. A.
Effects of early growth regulator treatment on flavonoid levels in grapefruit.
Plant Growth Regulation, 2000, 30, 225-232.
Grapefruit.
Naringenin.

22.

Berhow, M., Tisserat, B., Kanes, K., and Vandercook, C.
Survey of phenolic compounds produced in citrus.
Technical Bulletin Number 1856, ARS, USDA, December 1998.

23.

Bete s-Saura, C., Andre s-Lacueva, C., and Lamuela-Ravento s, R. M.
Phenolics in white free run juices and wines from Penede s by high performance
liquid chromatography: Changes during vinification.
J. Agric. Food Chem., 1996, 44, 3040-3046.
White free run grape juice, Wine.
Catechin, Epicatechin, Quercetin, Phenolics, Hydrocinnamics, Benzoic acids.

123

24.

Bermudez-Soto, M. J., and Tomás-Barberan, F. A.
Evaluation of commercial red fruit juice concentrates as ingredients for antoxidant
functional juices.
Eur. Food Res Technol., 2004, 219, 133-141.
Juice concentrates of Chokeberry, Elderberry, Blackcurrant, Strawberry, red
Grape, Redcurrant, Cherry, Plum, Raspberry.
Cyanidin, Delphinidin, Neochlorogenic acid, Quercetin, Myricetin, Hydroxycinnamic
acid derivatives, Flavan-3-ols, Ellagic acid derivatives, total Phenolics., ABTS,
DDPH.

25. Bilyk, A., and Sapers, G. M.
Varietal differences in the quercetin, kaempferol, and myricetin contents of
highbush blueberry, cranberry, and thornless blackberry fruits.
J. Agric. Food Chem., 1986, 34, 585-588.
Highbush blueberry (Earliblue, Weymouth, Coville, Bluetta), Cranberry (Stevens,
Early black, Ben Lear, Franklin, McFarlin, Howes), Thornless Blackberry
(Smoothstem, Black Satin, Dirksen Thornless, Hull Thornless, Thornfre).
Quercetin, Kaempferol.
26. Bilyk, A., and Sapers, G. M.
Distribution of quercetin and kaempferol in lettuce, kale, chive, garlic chive, leek,
horseradish, red radish, and red cabbage tissues.
J. Agric. Food Chem., 1985, 33, 226-228.
Lettuce (Augusta, Buttercrunch, Minneto, Summer Bibb, Tom Tumb, Barcarolle,
Burpee Bibb, Fordhook, Paris White), Chive, Garlic chive, Leek, Kale (Dwarf
Siberian, Vates BlueCurled Dwar), Red cabbage, Horse radish, Red radish.
Quercetin, Kaempferol.
27. Bilyk, A., Cooper, P. L., and Sapers, G. M.
Vaietal differences in distribution of qercetin and kaempferol in onion (Allium cepa
L.) Tissue.
J. Agric. Food Chem., 1984, 32, 274-276.
Onions (Carmen hybrid, Sweet Spanish Utah, Early Yellow Globe, Yellow Globe
Hybrid, Sweet Spanish Hybrid, Red Hamburger, Walla Walla, Evergreen Long
White Bunching).
Quercetin, Kaempferol.
28. Blekas, G., Vassilakis, C., Harizanis, C., Tsimidou, M., and Boskou, D. G.
Biophenols in table olives.
J. Agric. Food Chem., 2002, 50, 3688-3692.
Tablee olives: green, black, kalamata.
Luteolin, Hydroxytyrosol, Total phenolics.
29. Brenes, M., Garcia, A., Garcia, P., and Garrido, A.
Rapid and complete extraction of phenols from olive oil and determination by
means of a coulometric electrode array system.

124

J. Agric. Food Chem., 2000, 48, 5178-5183.
Olive oil.
Apigenin, Luteolin, Other phenolic compounds.
30. Bolling, B. W., Dolinkowski. G., Blumberg, J. B., and Chen, C.-Y.
Polyphenol content and antioxidant activity of Calfornia almonds depend on
cultivar and harvest year.
Food Chemistry, 2010, 122, 819-825.
California almonds – 7 varieties.
Catechin, Epicatechin, Isothamnetin, Kaempferol, Narinenin.
31.

Bonvehi, J. S. and Coll, F.
Evaluation of bitterness and astringency of polyphenolic compounds in cocoa
powder.
Food Chemistry, 1997, 60(3), 365-370.
Cocoa powder.
Epicatechin.

32. Bonvehí, J. S., Torrentó, M. S., and Lorente, E. C.
Evaluation of polyphenolic and flavonoid compounds in honeybee-collected pollen
produced in Spain.
J. Agric. Food Chem., 2001, 49, 1848-1853.
Honeybee–collected pollen.
Quercetin, Myricetin, Kaempferol, Isorhamnetin, 3,4-dihydroxybenzoic acid, Vanillic
acid, Syringic acid, p-Coumaric acid, o-Coumaric acid.
33.

Breitfellner, F., Solar, S., and Sontag, G.
Radiation induced chemical changes of phenolic compounds in strawberries.
Radiat. Phys. Chem., 2003, 67, 497-499.
Strawberries (whole, full red).
(+)-Catechin, (-)-Epicatechin, Quercetin-3-glucoside, Kaempferol-3-glucoside.

34. Bronner, W. E., and Beecher, G. R.
Method of determining the content of catechins in tea infusions by highperformance liquid chromatography.
J. Chromatogr. A, 1998, 805, 137-142.
Black tea, Green tea, Jasmine tea.
Epicatechin, Epicatechin-gallate, Epigallocatechin, Epigallocatechin-gallate.
35. Bronner, W. E., and Beecher, G. R.
Extraction and measurement of prominent flavonoids in orange and grapefruit juice
concentrates.
J. Chromatogr. A, 1995, 705, 247-256.
Orange juice concentrate, Grapefruit concentrate.
Hesperidin, Naringin, Narirutin.

125

36. Buendía, B., Gil, M. I., Tudela, J. A., Gady, A. L., Medina, J. J., Soria, C.,
López, J. M., and Tomas-Barberán, F. A.
HPLC-MS analysis of proanthocyanidin oligomers and other phenolics in 15
strawberry cultivars.
J. Agric. Food Chem.,2010, 58, 3916-3926.
Straw berries (15 cultivars).
Cyanidin, Pelargonidin, Total anthocyanins, Individual and total ellagitannins,
Individual and total ellagic acid conjugates, Kaempferol, Quercetin,, Individual and
total phenolic acids, Proanthocyanidins.
37. Burda, S., Oleszek, W., and Lee, C. Y.
Phenolic compounds and their changes in apples during maturation and cold
storage.
J. Agric. Food Chem., 1990, 38, 945-948.
Apples (Golden Delicious, Empire, Rhode Island Greening).
Epicatechin, Quercetin glucosides, Procyanidin B2, Chlorogenic acid.
38. Careri, M., Elviri, L. Mangia, A., and Musci, M.
Spectrophotometric and coulometric detection in the high-performance liquid
chromatography of flavonoids and optimization of sample treatment for the
determination of quercetin in orange juice.
J. Chromatogr. A, 2000, 881, 449-460.
Orange juice.
Ericitrin, Narirutin, Naringin, Hesperidin, Quercetin.
39. Carmona, M., Sánchez, A. M., Ferreres, F., Zalacain, A., Tomas-Barberán, F.
A., and Alonso, G. L.
Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS:
Comparative study of samples from different geographical origins.
Food Chemistry, 2007, 100, 445-450.
Saffron.
Kaempferol derivatives.
40. Chamkha, M., Cathala, B., Cheynier, V., and Douillard, R.
Phenolic composition of champagnes from chardonnay and pinot noir vintages.
J. Agric. Food Chem., 2003, 51, 3179-3184.
Champagnes (Chordonay and Pinot noir).
Catechin, Epicatechin, Quercetin, Gallic acid, Protocatechuic acid, Caffaric acid,
Coutaric acid, Caffeic acid, Vanillin, p-Coumaric acid, Ferulic acid, transresveratrol, Total hydroxycinnamics, Total flavonoids, Totak benzoicacids, Other
phenolics, Tyrosol.

126

41.

Chang, Q., and Wong, Y-S.
Identification of flavonoids in Hakmeitau beans (Vigna sinensis) by highperformance liquid chromatography-electron-spray mass spectrometry (LCESI/MS).
J. Agric. Food Chem., 2004, 52, 6694-6699.
Hakmeitau (black seed cultivar of cow pea).
Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin, Quercetin, Kaempferol,
Myricetin.

42.

Chaovanalikit, A., and Wrolstad, R. E.
Anthocyanin and polyphenolic composition of fresh and processed cherries.
J. Food Sci., 2004, 69(1), 73-83.
Sweet Cherries (Bing-frsh, frozen, canned; Royal Ann, Rainier), Sour Cherries
(Montmorency).
Cyanidin, Pelargonodin, Peonidin, Petunidin.

43. Charron, C. S., Clevidence, B. A., Britz, S. J., and Novotny, J. A.
Effect of dose size on bioavailability of acylated and nonacylated anthocyanins
from red cabbage (Brassica oleracea L. var. Capitata).
J. Agric. Food Chem., 2007, 55, 5354-5362.
Red cabbage.
Cyanidin.
44. Chen, H., Zuo, Y., and Deng, Y.
Separation and determination of flavonoids and other phenolic compounds in
cranberry juice by high-performance liquid chromatography.
J. Chromatgr. A, 2001, 913, 387-395.
Cranberry juice.
Catechin, Myricetin, Quercetin, Chlorogenic acid, p-Coumaric acid, Benzoic acid.,
p-Anisic acid.
45.

Cho, M. J., Howard, L. R., Prior, R. L., and Clark, J. R.
Flavonol glycosides and antioxidant capacity of various blackberry and blueberry
genotypes determined by high-performance liquid chromatography/mass
spectrometry.
J. Sci. Food Agric., 2005, 85, 2149-2158.
Blackberriea, blueberries.
Myricetin, Quercetin, Total flavonols, Total phenolics, ORAC, PCL
(photochemiluminescence assay).

46. Chu, Y-H., Chang, C-L., and Hsu, H-F.
Flavonoid content of several vegetables and their antioxidant activity.
J. Sci. Food Agric., 2000, 80, 561-566.
Perilla, sponge gourd, Water spinach, Sweet potato leaves (green), Sweet potato
leaves (purple), Leaf lettuce, Chinese kale, Red malabar nightshade, Cucumber,
Purple cabbage, Crown daisy, Spinach, Chinese cabbage, White cabbage,

127

Gynura, Onion (interior), Onion (outer leaves), Potato.
Quercetin, Kaempferol, Myricetin, Apigenin, Luteolin.
47. Chun, O. K., Smith, N., Sakagawa, A., and Lee, C. Y.
Antioxidant properties of raw and processed cabbages.
Int. J. Food Sci. Nutr., 2004, 55, 191-199.
Cabbage – Green, Napa, Red, Savoy, Saurkraut (bagged, canned, glass jar),
pickled red.
Cyanidin, Kaempferol, Myricetin, Quercetin, Apigenin, Luteolin, Ascorbic acid,
Total phenolics, Total flavonoids, VCEAC (vitamin C equivalent antioxidant
capacity).
48.

Chun, O. K., Kim, D-O., Moon, H. Y., Kang, H. G., and Lee, C. Y.
Contribution of individual polyphenolics to total antioxidant capacity of plums.
J. Agric. Food Chem., 2003, 51, 7240-7245.
Plums (Beltsville Elite, Cacaks Best, Castlton, Early Magic, Empress, Longjhon,
Mirabellier, Ny101, N6, N9, Stanley).
Caffeoylquinic acid, Cyanidin, Peonidin, Quercetin.

49. Cortacero-Ramrez, S., Segura-Carretero, A., Cruces-Blanco, C., RomerRomero, M. L., and Fernndez-Gutirrez, A.
Simultaneous determinationof multiple constituents in real beer samples of
different origins by capillary zone electrophoresis.
Anal. Bioannl. Chem., 2004, 380, 831-837.
Beers.
Rutin, Epicatechin, Catechin.
50. Crozier, A., Jensen, E., Lean, M. E. J., and McDonald, M. S.
Quantitative analysis of flavonoids by reversed-phase high-performance liquid
chromatography.
J. Chromatogr. A, 1997, 761, 315-321.
Onion, Celery.
Quercetin, Luteolin, Apigenin.
51. Crozier, A., Lean, M. E. J., McDonald, M. S., and Black, C.
Quantitative analysis of the flavonoid content of commercial tomatoes, onions,
lettuce, and celery.
J. Agric. Food Chem., 1997, 45, 590-595.
Tomatoes (Spanish varieties, Scottish, Dutch beef, Spanish cherry, English
cherry), Onions (red, white), Lettuce (Round, Green salad, Lollo Biondo), Celery
(green and white), Tomatoes (Scottish) - cooked, Onions (White) - cooked.
Quercetin, Luteolin, Apigenin.
52. Dani, C., Vanderlinde, O. R., Bonatto, D., Salvador, M., and Henriques, J. A. P.
Phenolic content and antioxidant activities of white and purple juices manufactures
with organically – or conventionally-produced grapes.

128

Food Chem. Toxicol., 2007, 45, 2574-2580.
Grapes (Bordo, Niagara) juices.
Cyanidin, Delphinidin, Malvidin, Peonidin, Catechin, Epicatechin, Procyanidins.
53. da Silva, F. L., Escribano-Bailón, M. T., Pérez-Alonso, J. J., Ricas-Gonzalo, J.
C., and Santos-Buelga, C.
Anthocyanin pigments in strawberry.
LWT, 2007, 40, 374-382.
Strawberry.
Cyanidin, Pelargonidin.
54. de Brito, E. S., de Araújo, M. C. P., Alves, R. E., Carkeet, C., Clevidence, B. A.,
and Novotny, J. A.
Anthocyanins present in selected tropical fruits: Acerola, Jambolão, Jussara, and
Guajiru.
J. Agric. Food Chem., 2007, 55, 9389-9394.
Acerola, Jambolão, Jussara,Guajiru.
Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin, Total
anthocyanins.
55. de Brito, E. S., de Araújo, M. C. P., Lin, L-Z., and Harnly, J.
Determination of the flavonoid component of cashew apple (Anacardium
occidentale) by LC-DAD-ESI/MS.
Food Chemistry, 2007, 105, 1112-1118.
Cashew apple.
Kaempferol, Myricetin,Quercetin.
56.

de Freitas, V.A.P., Glories, Y., and Monique, A.
Developmental changes of procyanidins in grapes of red Vitis vinifera varieties and
their composition in respective wines.
Am. J. Enol. Vitic., 2000, 51(4), 397-403.
Wine-Merlot and Cabernet Sauvignon.
(+)-Catechin, (-)-Epicatechin, (-)-Epicatechin gallate, Procyanidins dimers: B1-B8,
Trimer C1, Total dimers + C1, Total dimers + catechins.

57.

De la Torre-Carbot, K., Jauregui, O., Gimeno, E., Castellote, A. J., LamuelaRaventós, R. M., and López-Sabater, M. C.
Charaterization and quantification of phenolic compounds in olive oil by solidphase extraction, HPLC_DAD, and HPLC-MS/MS.
J. Agric. Food Chem., 2005, 53, 4331-4340.
Olive oils.
Apigenin, Luteolin, Other phenolic compounds.

58. de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C.
Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages.

129

J. Agric. Food Chem., 2000, 48, 5331-5337.
Apple (Golden), Apple (Granny Smith), Apple Renette, Apple (Red Delicious),
Apricot, Avocado, Banana, Blackberry, Blueberry, Cherry, Chestnut, Custard
apple, Early fig, Grape (red), Grape (white), Kiwi, Medlar, Peach, Pear (Blanquilla),
Pear (Conferencia), Persimmon, Pineapple, Plum, Pomegranate, Quince,
Raspberry, Redcurrent, Strawberry, Strawberry tree fruit, Aubergine, Broad bean,
Carrot, Courgette, Lettuce, Onion, Pea, Pepper (red), Pepper (green), Tomato,
Chickpea, French bean, Lentil, Pinto bean, White bean, Cider, Coffee, Soluble
cacao, Tea (black), Tea (green), Wine (red), Wine (rose), Wine (white), Beer, Bee
pollen, Chocolate, Wheat flour.
Gallocatechin, Catechin, Epigallocatechin, Epicatechin, Epigallocatechin gallate,
Epicatechin-3O-gallate, Procyanidins B1-B5, B7, C1.
59.

del Caro, A., Piga, A., Vacca, V., and Agabbio, M.
Changes of flavonoids, vitamin C, and antioxidant capacity in minimally processed
citrus segments and juices during storage.
Food Chemistry, 2004, 84, 99-105.
Oranges (Shamouti and Salustiana– segments and juice), Mandarin (Palazelli segments), Red blush grapefruit juice, Minneola tangelo.
Narirutin, Naringin, Hesperidin, Didymin. Neohesperidin, Poncirin, vitamin C.

60. del Mar Verde Mndez, C., Foster, M.P., Rodríguez-Delgado, M.Á., RodríguezRodríguez, E.M., and Romero, C.D.
Content of free phenolic compounds in bananas from Tenerife (Canary Islands)
and Ecuador.
Eur. Food Res. Technol, 2003, 21, 287-290.
Bananas. (greenhouse, organic, outdoor).
Catechin, Gallic acid.
61. Dhuique-Mayer, C., Caris-Veyrat, C., Ollitrault, P., Curk, F., and Amiot, M-J.
Varietal and interspecific influence on micronutrient contents in citrus from the
Mediterranean area.
J. Agric. Food Chem., 2005, 53, 2140-2145.
Oranges – Salustiana, Hamlin, Maltaise, Shamouti, Sanguinelli, Valencia, Pera,
Cara-cara, Mandarin, Clementine.
Hesperetin, Naringenin, carotenoids.
62. Dietrych-Szostak, D., and Oleszek, W.
Effect of processing on the flavonoid content in buckwheat (Fagopyrum
esculentum Möench) grain.
J. Agric. Food Chem., 1999, 47, 4384-4387.
Buckwheat.
Rutin, Apigenin.

130

63. Dinelli, G., Bonetti, A., Minelli, M., Marotti, I., Catizone, P., and Mazzanti, A.
Content of flavavonols in Italian bean (Phaseolus vulgaris L.) ecotypes.
Food Chemistry, 2006, 99, 105-114.
Italian bean ecotypes –Sarconi, Lamon, Zolfino del Pratomagno.
Kaempferol and conjugates.
64. Ding, Z., Kuhr, S., and Engelhardt, U. H.
Influence of catechins and theaflavins on the astrigent taste of black tea brews.
Z Lebensm Unters Forsch, 1992, 195, 108-111.
Black tea.
Catechin, Epicatechin, Epicatechin-gallate, Epigallocatechin, Epigallocatechingallate, Theogallin, Gallic acid, Caffeine.
65. Dougherty, M. H., and Fisher, J. F.
Quality of commercial, canned, single-strength grapefruit juice produced in florida
during the 1975-76 and 1976-77 citrus season.
Proc. Fla. State Hort. Soc., 1977, 90, 168-170.
Grapefruit juice, canned, single strength.
Naringin, Limonin.
66. Dragovic-Uzelac, V., Delonga, K., Levaj, B., Djakovic. S., and Pospisil, J.
Phenolic profiles of raw apricots, pumpkins, and their purees in the evaluation of
apricot nectar and jam authenticity.
J. Agric. Food Chem., 2005, 53, 4836-4842.
Apricot, Apricot jam, Pumpkin.
Catechin, Epicatechin,Kaempferol, Quercetin, Chlorogenic acid, Caffeic acid, pCoumaric acid, Syringic acid, Ferulic acid.
67.

Dragovic-Uzelac, V., Pospisil, J., Levaj, B., and Delonga, K.
The study of phenolic profiles of raw apricots and apples and their purees by HPLC
for the evaluation of apricot nectars and jams authenticity.
Food Chemistry, 2005,91, 373-383.
Apricots, Apples and their purees.
Catechin, Epicatechin,Kaempferol, Quercetin, Chlorogenic acid, Caffeic acid, pCoumaric acid, Ferulic acid, Phloretin.

68.

Dragovic-Uzelac, V., Levaj, B., Mrkic, V., Bursac, D., Boras, M.
The content of polyphenols and carotenoids in three apricot cultivars depending on
stage of maturity and geographical region.
Food Chemistry, 2007, 102, 966-975.
Apricots (cv.s Keckemetska ruza, Madjarska najbolja, Velika rana).
Catechin, Epicatechin,Kaempferol, Quercetin, Chlorogenic acid, Caffeic acid, pCoumaric acid, Ferulic acid, Procyanidin B1, B2, B3, Carotenoids.

69. Dueñas, M., Pérez-Alonso, J. J., Santos-Buelga, C., and Escribano-Bailón, T.
Anthocyanin composition in fig (Ficus carica L.).

131

J. Food Comp. Anal., 2008, 21, 107-115.
Fig.
Cyanidin, Pelargonidin, Peonidin.
70.

Dugo, P., Favoino, O., Presti, M.L.,Luppino, R., Dogo, G., and Mondello, L.
Determination of anthocyanins and related components in red wines by micro- and
capillary HPLC.
J. Sep. Sci., 2004, 27, 1458-1466.
Red wine (Cabernet Sauvignon).
Delphinidin, Cyanidin, Petunidin, Peonidin, Malvidin.

71.

Dugo, G., Saitta, M., Guifrida, F., Vilasi, F., and La Torre, G. L.
Determination of resveratrol and othe phenolic compounds in experimental wines
from grapes subjected to different pesticide treatments.
Ital. J. Food Sci., 2004,16, 305-321.
White wines (from Compania and Sicily), Red wines (Tuscany).
Rutin, Kaempferol, Myricetin, Quercetin, Isorhamnetin and Rhamnetin.

72.

DuPont, M.S., Mondin, Z., Williamson, G., & Price, K.R.
Effect of variety, processing, and storage on the flavonoid glycoside content and
composition of lettuce and endive.
J. Agric. Food Chem., 2000, 48(9), 3957-3964.
Lettuce (Varieties: iceberg, green batavia, cos remus, green salad bowl, green oak
leaf, red oak leaf, lollo biondo, lollo rosso), Endive (Varieties: fine frisee, escarole,
coarse frisee).
Quercetin glucosides, Luteolin 7-O-glucuronide, Cyanidin glucosides, Kaempferol
glucosides, Totals.

73. Dykes, l., Seitz, L. M., Rooney, W. L., and Rooney, L. W.
Flavonoid composition of red sorghum genotypes.
Food Chemistry, 2009, 116, 313-317.
Red Sorghum.
Apigenin, Luteoloin, Apigeninidin, Luteolinidin, Eridictyol, Naringenin.
74. Escribano-Bailón, M. T., Alcalde-Eon, C., Muñoz, O., Rivas-Gonzalo, J., and
Santos-Buelga, C.
Anthocyanins in berries of maqui (Aristotelia chlensis (Mol.) Stuntz).
Phytochem. Anal., 2006, 17, 8-14.
Maqui berries.
Cyanidin, Delphinidin.
75. Espinosa-Alonso, L. G., Lygin, A., Widholm, J.M., Valverde, M. E., and
Paredes-Lopez, O.
Polyphenols in wild and weedy Mexican commom beans (Phaseolus vulgaris L.).
J. Agric. Food Chem., 2006, 54, 4436-4444.
Jampas, Pinto
Kaempferol. Quercetin, Daidzein, Coumestrol, Phenolic acids.
132

76. Ewald, C., Fjelkner-Modig, S., Johansson, K., Sjöholm, I., and Åkesson. B.
Effect of processing on major flavonoids in processed onoins, green beans, and
peas.
Food Chem., 1999, 64, 231-235.
Onion - raw, cooked, Green beans - raw, cooked, Peas - raw, cooked.
Quercetin, Kaempferol.
77

Fanasca, S., Rouphael, Y., Venneria, E., Azzini, E., Duazzo, A., and Maiani, G.
Antioxidant properties of raw and cooked spears of green asparagus cultivars.
Int. J. Food Sci. Technol., 2009, 44, 1017-1023.
Asparagus, green, raw, cooked.
Quercetin, Ferulic acid, Total phenols, Carotenoids.

78.

Fan-Chiang H-J., and Wrolstad, R. E.
Anthocyanin pigment composition of blackberries.
Journal of Food Science, 2005, 70 (3), C198-C202.
Balckberries and blackberry juice.
Cyanidin.

79. Fang, F., Li, J-M., Zhang, P., Tang, K., Wang, W., Pan, Q-H., and Huang, W-D.
Effects of grape veriety, harvest date, fermentation vessel and wine ageing on
flavonoid concentration in res wines.
Food Res. Int., 2008, 41, 53-60.
Wines – Chardonay, Cabernet sauvignon, Cabernet Franc, Merlot, Marselan, Petit
Verdot, Beimei, Beichun, Beihong.
Galangin, Isorhamnetin, Kaempferol, Luteolin, Myricetin, Quercetin, Luteolin,
Morin.
80. Fang, F., Li, J-M., Pan, Q-H., and Huang, W-D.
Determination of red wine flavonoids by HPLC and effect of aging.
Food Chemistry, 2007, 101, 428-433.
Red wine.
Galangin, Isorhamnetin, Kaempferol, Luteolin, Myricetin, Quercetin, Luteolin,
Morin.
81. Fang, Z., Zhang, M., and Wang, L.
HPLC-DAD-ESIMS analysis of phenolic compounds in bayberries (Myrica rubra
Sieb. Et Zucc.)
Food Chemistry, 2007, 100, 845-852.
Bayberries.
Kaempferol, Myricetin, Quercetin, Gallic acid, Protocatechuic acid, Total phenolics.
82. Faudale, M., Viladomat, F., Bastida, J., Poli, F., and Codina, C.
Antioxidant activity and phenolic composition of wild, edible, and medicinal fennel
from different Mediterranean countries.

133

J. Agric. Food Chem., 2008, 56, 1912-1920.
Fennnel.
Eriodictyol, Quercetin, Caffeoylquinic acid.
83. Ferracane, R., Pelligrini, N., Visconti, A., Graziani, G., Chiavaro, E., Miglio,
and Fogliano, V.
Effects of different cooking methods on antioxidant profile, antioxidant capacity,
and physical characteristics of artichoke.
J. Agric. Food Chem., 2008, 56, 8601-8608.
Artichokes – raw, boiled, steamed, fried.
Apigenin, Caffeoylquinic acid, carotenoids, TEAC, FRAP, TRAP.
84. Ferreres, F., Gil, M. I., and Tomás-Barberán, F. A.
Anthocyanins and flavonoids from shredded red onion and changes during storage
in perforated films.
Food Res. Int., 1996, 29, 389-395.
Onion, red-shredded.
Cyanidin glucosides, Quercetin glucosides.
85.

Franke, A.A., Custer, L.J., Arakaki, C., and Murphy, S.P.
Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii.
J. Food Comp. Anal., 2004, 17, 1-35.
(Vegetables) Beans-cooked (Snap, Yardlong), Broccoli, Cabbage-raw & cooked
(bok choi/green, pak choy, red, won bok), Choi sum, Eggplant-cooked (long),
Lettuce, Onion (green, red, yellow, local ‘Maui’), Peas-cooked from frozen (green),
Potato leaves (Sweet), Potato (Sweet, Orange), Potato-cooked (Sweet, Purple),
Spinach, Taro leaves-raw & cooked, Tomato (boiled, canned), Watercress; (Fruits)
Apple-with and without skin (Fuji, Red Delicious), Blueberries-raw & frozen,
Cranberry juice cocktail, Cranberry sauce (jellied), Cranberry (dried, sweetened),
Grapefruit (Ruby Red, White), Grape jelly, Grape juice (unsweetened), Grapes-raw
(red, seedless), Mango (Hayden, local), Oranges (Local Ka’u, Navel), Papaya,
Pineapple, Plum (black, red), Pomelo, Raspberries-frozen, Strawberries-raw &
frozen, Tangerines; (Dried Fruits) Prunes (dried, pitted), Raisins; (Juices & Jams)
Grape jam, Grape juice, Guava jam.
Myricetin, Quercetin, Kaempferol, Luteolin, Apigenin, Narirutin, Naringin,
Hesperidin, Neohesperidin, Naringenin, Hesperetin, Delphinidin, Cyanidin,
Pelargonidin.

86. Frankel, E. N., Waterhouse, A. l., and Teissedre, P. L.
Principal phenolic phytochemicals in selected California wines and their antioxidant
activity in inhibiting oxidation of human low-density lipoproteins.
J. Agric. Food Chem., 1995, 43, 890-894.
Red and White wines - California.
Catechin, Epicatechin, Cyanidin, Malvinidin, Rutin, Quercetin, Myricetin. Gallic
acid, Caffeic acid, Resveratrol.

134

87. Fuentes-Alventosa, J. M., Rodríguez, G., Cermeño, P., Jiménez. A., Guilén, R.,
Fernández-Bolaños, J., and Rodríguez-Arcos, R.
Identification of flavonoid diglycosides in several genotypes of asparagus from
Huétor-Tájar population variety.
J. Agric. Food Chem., 2007, 55, 10028-10035.
Asparagus – wild triguero.
Isorhamnetin, Kaempferol, Quercetin.
88.

Fuleki, T. and Ricardo da Silva, J.M.
Catechin and procyanidin composition of seeds from grape cultivars grown in
Ontario.
J. Agric. Food Chem., 1997, 45, 1156-1160.
Grapes red and white ( vinifera , Hybrid, labrusca).
Catechin, Epicatechin, Procyanidins (B1, B2, B3, B4, C1, T2).

89. Gamache, P., Ryan, E., and Acworth, I. N.
Analysis of phenolic and flavonoid compounds in juice beverages using highperformance liquid chromatography with coulometric array detection.
J. Chromatogr., 1993, 635, 143-150.
Orange juice (Blend, Navel, Hamlin, Valencia)
Hesperidin, Narirutin, Naringin, ascorbate, Cysteine, Methionine, Tryptophan,
Tyrosine.
90.

Gambelli, L., and Santorini, G.P.
Polyphenols content in some Italian red wines of different geographical origins.
J. Food Comp. Anal., 2004, 17, 613-618.
Red wines: Puglia region (Montepulciano/Troia, Troia, Primitivo/Tarantino), Molise
region (Montepulciano/Aglianico, aglianico), Cabernet sauvignon (Fruili, Chile,
California).
Malvidin, Peonidin, Petunidin, Cyanidin, Delphinidin, Quercetin, Apigenin,
Myricetin, Resveratrol.

91. Gao, L., and Mazza, G.
Characterization, quantitation, and distribution of anthocyanins and colorless
phenolics in sweet cherries.
J. Agric. Food Chem., 1995, 43, 343-346.
Cherries - sweet, 7 cultivars.
Cyanidin, Peonidin, Pelargonidin, Chlorogenic acid, p-Coumarylquinic acid.
92. Gao, L., and Mazza, G.
Quantitation and distribution of simple and acylated anthocyanins and other
phenoics in blueberries.
J. Food Sci., 1994, 59, 1057-1059.
Blueberries -10 lowbush and 2 highbush varieties.
Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin, Chorogenic acid.

135

93. Garćia, A., Brenes, M., Romero, C., Garćia, P. and Garrido, A.
Study of phenolic compounds in virgin olive oil of the Picual variety.
Olive oil (Picual variety).
Luteolin, α,β,γ topherols, Other phenolic compounds.
94. Garcia-Viguera, C., Zafrilla, P., and Tomas-Barberán, F.A.
The use of acetone as an extraction solvent for anthocyanins from strawberry fruit.
Phytochem. Anal., 1998, 9, 274-277.
Strawberries (Camarosa – fresh, frozen; Chandler, Oso Grnade, and Tudla –
frozen).
Cyanidin, Pelargonidin.
95.

Gennaro, L., Leonardi, C., Esposito, F., Salucci, M., Maiani, G., Quaglia, G.,
and Fogliano, V.
Flavonoid and carbohydrate contents in tropea red onions: Effects of homelike
peeling and storage.
J. Agric. Food Chem., 2002, 50, 1904-1910.
Tropea red onion.
Delphinidin 3-glucosylglucoside, Cyanidin conjugates, Quercetin 4'-glucoside,
Fructose, Glucose, Sucrose.

96.

Ghiselli, A., Nardini, M., Baldi, A., and Scaccini, C.
Antioxidant activity of different phenolic fractions separated from an Italian red
wine.
J. Agric. Food Chem., 1998, 46(2), 361-367.
Italian red wine.
Catechin, Epicatechin, Free anthocyanins (Delphinidin, Cyanidin, Petunidin, &
Malvidin glucosides), Flavonols (Quercetin, Myricetin, & Kaempferol glucosides),
Procyanidins B1, B2, B3, B6, Hydroxycinnamoyltartaric acids, Phenolic acids.

97. Gil, M. I., Ferreres, F., Ortiz, A., Subra, E., and Tomas-Barberan, F. A.
Plant phenolic metabolites and floral origin of Rosemary honey.
J. Agric. Food Chem., 1995, 43, 2833-2838.
Rosemary honey.
Quercetin, Kaempferol, Isorhamnetin, Luteolin, Apigenin.
98.

Giuffrida, D., Salvo, F., Ziino, M., Toscano, G., and Dugo, G.
Initial investigation on some chemical constituents of capers (Capparis Spinosa L.)
from the island of Salina.
Ital. J. Food Sci., 2002, 14(1), 25-33.
Capers-raw & pickled.
Rutin, Kaempferol-3-rutinoside, Kaempferol-3-glucoside, Quercetin, Kaempferol,
Total phenolics, Fatty acids, proximates.

136

99. Gliszczyńska-Świgł0, A., Kałuźewicz, A., Lemańska, K., Knaflewski, M., and
Tyrakowska, B.
The effect of solar radiation on the flavonol content in broccoli inflorescence.
Food Chemistry, 2007, 100, 241-245.
Broccoli – Maraton, Lord, Fiesta.
Kaempferol, Quercetin
100. Goldberg, D.M., Karumanchiri, A., Tsang, E., and Soleas, G.J.
Catechin and epicatechin concentrations of red wines: regional and cultivar-related
differences.
Am. J. Enol. Vitic., 1998, 49(1), 23-34.
Red wines (from Australia, Bordeaux, Burgundy, California, Beaujolais, Canada,
Central Europe, Italy, Midi & Provence, Pacific Northwest, Iberian Peninsula, South
Africa, Rhone Valley, & South America).
Catechin, Epicatechin, Total catechins.
101. Goldberg, D.M., Tsang, E., Karumanchiri, A., Diamandis, E.P., Doleas, G.,
and Ng, E.
Method to assay the concentrations of phenolic constituents of biological interest
in wines.
Anal. Chem., 1996, 68, 1688-1694.
Red wines
Catechin, Epicatechin, Trans-Resveratrol, Cis-resveratrol, rutin, quercetin, transPolydatin, Cis-Polydatin.
102. Gómez-Plaza, E., Gil-Muñoz, R., López-Roca , and J. M., Martínez, A.
Color and phenolic compounds of a young red wine as discriminanting variables of
its status.
Food Res. Int., 1999, 32, 503-507.
Red wines.
Catechin, Epicatechin, Delphinidin, Petunidin, Peonidin, Malvidin, Caftaric acid,
Coutaric acid, Procyanidins B2, B4, B5.
103. Gonçalves, B., Landbo, A-K., Knudsen, D., Silva, A. P., Moutinho-Pereira, J.,
Rosa, E., and Meyer, A.
Effect of ripeness and postharvest storage on the phenolic profiles of cherries
(Prunus avium L.).
J. Agric. Food Chem., 2004, 52 523-530.
Cherries sweet – Burlat, Saco, Summit, Van.
Cyanidin, Pelargonidin, Peonidin, Catechin, Epicatechin, Quercetin, Chlorogenic
acid, p-Coumaroylquinic acid, Hydroxycinnamic acids, Total phenolics.
104. Grandi, R., Trifiro, A., Gherardi, S. Calza, M., and Saccani G.
Characterization of lemon juice on the basis of flavonoid content.
Fruit Processing, 1994, 11, 355-359.
Lemon juice (fresh, commercial).

137

Hesperidin, Eriocitrin.
105. Gu, L., House, S. E., Wu, X., Ou, B., and Prior, R.
Procyanidin and catechin contents and antioxidant capacity of cocoa and
chocolate products.
J. Agric. Food Chem., 2006, 54, 4057-4061.
Cocoa, Chocolate products (milk, dark, baking, unsweetened, natural, Dutched).
Catechin, Epicatechin, Procyanidins (mono, 2-3-mers, 4-6-mers, 7-10-mers,
polymers), ORAC.
106. Guillen, D.A., Barroso, C.G., Perez-Bustamante, J.A.
Automation of sample preparation as a preliminary stage in the high-performance
liquid chromatographic determination of polyphenolic compounds in sherry wines.
J. Chromatogr. A, 1996, 730(1/2), 39-46.
Sherry wines (Fino, Amontillado, Oloroso).
Catechin, Hydroxycinnamic acids, Gallic acid, Vanillic acid, Protocatechuic acid,
Protocatechualdehyde, p-Hydroxybenzaldehyde, Syringaldehyde.
107. Häkkinen, S. H., Kärenlampi, S. O., Mykkänen, H. M., and Törrönen, A. R.
Influence of domestic processing and storage on flavonol contents in berries.
J. Agric. Food Chem., 2000, 48, 2960-2965.
Strawberry, Raspberry - red, Currant - black, Bilberry, Lingonberry, Strawberry
jam, Bilberry soup, Lingonberry - crushed, Lingonberry juice, Currant - black - juice
- steam extracted, Currant - black - juice - cold-pressed with pectinase, Crowberry
juice - cold-pressed with pectinase, crowberry juice - cold -pressed without
pectinase.
108. Häkkinen, S. H., Törrönen, A. R.
Content of flavonols and selected phenolic acids in strawberries and Vaccinium
species: influence of cultivar, cultivation site and technique.
Food Res. Int., 2000, 33, 517-524.
Strawberry (Senga Sengana, Korona, Bounty, Polka, Polka (organic), Jonsok,
Jansok (organic), Honeoy, Honeoy (organic).
Quercetin, Kaempferol, Ellagic acid, p-Coumaric acid.
109. Häkkinen, S. H., Kärenlampi, S. O., Heinonen, I. M., Mykkänen, H. M., and
Törrönen, A. R.
Content of flavonols quercetin, myricetin, and kaempferol in edible berries.
J. Agric. Food Chem., 1999, 47, 2274-2279.
Currant - black - green - red - white, Gooseberry - yellow -red, bog whortleberry,
Lingonberry, Cranberry, Bilberry, Blueberry, Strawberry, Chokeberry, Rowanberry,
Sweet Rowan, Raspberry - red, Cloudberry, Arctic bramble, Crowberry, Sea
buckthorn berry.
Quercetin, Kaempferol, Myricetin.

138

110. Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., and
Bhagwat, S., and Gebhardt S.
Flavonoid content of U.S. fruits, vegetables, and nuts.
J. Agric. Food Chem., 2006, 54, 9966-9977.
Fruits: Apples Avocados, Bananas, Blackberries, Blueberries, Cantaloupe,
Cherries (sweet), cranberries, Dates, Figs (Mission), Grapefruit (white and red),
Honeydew melon, Kiwi (green and gold), Nectarines, Oranges (sweet and navel),
Peaches, Pears (green), Pineapple (extra sweet), Plums (regular and diamond
black), Prunes, Raisins, Raspberries, Strawberries, and watermelon.
Vegetables: Broccoli. Broccoli raab, Carrots, Celery, Lettuce (Butterhead, Green
leaf, Iceberg, Red leaf, Romaine), Onions (yellow, sweet), Potatoes (Red, Russet,
White), Radishes, Tomatoes.
Nuts: Almonds, Cashews, Hazelnuts, Macademias, Pecans, Pine nuts, Pistachios,
and walnuts.
Catechin, Gallocatechin, Catechin Gallate, Gallocatechin Gallate, Epicatechin,
Epigallocatechin, Epicatechin Gallate, Epigallocatechin Gallate, Cyanidin,
Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin, Luteolin, Apigenin, Morin,
Myricetin, Quercetin, Hesperetin, Naringenin, Poncirin.
111. Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., and
Bhagwat, S.
Deternination of 20 prominent flavonoids (as aglycones) in oranges. (unpublished).
112. Hayashi, H., Hirako, N., Ikeshiro, Y., and Yamamoto, H.
Organ specific localization of flavonoids in Glycyrrhiza glabra L.
Plant Sci., 1996, 116, 233-238.
Glycirrhiza Glabra L. (Licorice).
Isoquercitrin, liquirtigenin glycosides, Isoliquirtigenin glycosides, Pinocembrin,
Licoflavonone, Formononetin.
113. Hempel, J., and Böhm, H.
Quality and quantity of prevailing flavonoid glycosides of yellow and green french
beans (Phaseolus vulgaris L.).
J. Agric. Food Chem., 1996, 44, 2114-2116.
French Beans - 6 green and 6 yellow varieties.
Quercetin, Kaempferol.
114. Herrera, M.C., and de Castro, M.D.L.
Ultrasound-assisted extraction for the analysis of phenolic compounds in
strawberries.
Anal. Bioanal. Chem., 2004, 379(7-8), 1106-1112.
Strawberriec, red.
Catechin, Naringin, Ellagic acid, Quercetin, Kaempferol.
115. Hertog, M. G. L., Hollman, P. C. H., and van de Putte, B.
Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit

139

juices.
J. Agric. Food Chem., 1993, 41, 1242-1246.
Wine -red and white, Apple juice, Grape juice, Tomato juice, Grapefruit juice
(fresh), Lemon juice (fresh), Orange juice (fresh), Orange juice (commercial
composite), Beer (Heineken), Chocolate milk (semiskimmed), Coffee, Tea
infusions (black, oolong, green).
Queretiin Kaempferol, Myricetin, Apigenin, Luteolin.
116. Hertog, M. G. L., Hollman, P. C. H., and Katan, M. B.
Content of potentially anticarcinogenic flavonoids of 28 vegetables and fruits
commonly consumed in The Netherlands.
J. Agric. Food Chem., 1992, 40, 2379-2383.
Mushroom - raw, canned, Onion, Leek, Beet -red, Turnip grens, Kale - raw,
canned, Saurkraut, Cabbage - white, Cauliflower, Brussels sprout, Broccoli,
Swedish turnip (Rutabaga), Cabbage - red- raw, frozen, Cabbage - green, Endive,
Chicory, Cucumber, Lettuce, French bean - raw, canned, Slicing bean, Pea - raw,
canned, Purslane, Radish, Tomato, Spinach - raw, frozen, Broad bean - raw,
canned, Pepper - red - sweet, Carrot - raw, canned, Strawberry, Apple (Granny
Smith, James Grieve, golden delicious, Elstar, Jonagold, Cox’s Orange),
Applesauce, Currant - red, Apricot - raw, canned, Pear ( Conference, Beurré
Hardy, Doyenne du Comice), Cherry - sweet - raw, canned, Plum, Peach - raw,
canned, Grape - white, black.
Quercetin, Kaempferol, Luteolin Myricetin, Apigenin.
117. Hertog, M. G. L., Hollman, P. C. H., and Venema, D. P.
Optimization of a quantitative HPLC determination of potentially anticarcinogenic
flavonoids in vegetables and fruits.
J. Agric. Food Chem., 1992, 40, 1591-1598.
Lettuce, Leek, Onion, Cranberry, Endive, Celery.
Quercetin, Kaempferol, Myricetin, Apigenin, Luteolin.
118. Holtekjølen, A. K., Kinitz, C., and Knutsen, S. H.
Flavanol and bound phenolic acid contents in different barley varieties.
J. Agric. Food Chem., 2006, 54, 2253-2260.
Barley – 16 varieties.
Catechin, Procyanidins, Phenolic acids (p-Coumaric acid, Ferulic acid).
119. Horbowicz, M. and Babik, I.
Sulforaphane and flavonoid contents in chosen broccoli cultivars.
Veg.crops Res. Bull., 2005, 62, 127-138.
Broccoli – 8 cultivars.
Kaempferol, Quercetin, Total phenols, Sulforaphanes.
120. Hosseinian, F. S. and Beta, T.
Saskatoon and wild blueberries have higher anthocyanin contents than other
Manitoba berries.

140

J. Agric. Food Chem., 2007, 55, 10832-10838.
Saskatton berries, Wild Blueberries, Raspberries, Strawberries, Chokeberries,
Seabuckthorn berries.
Cyanidin, Delphinidin, Malvidin, Peonidin, Pelargonidin, Petunidin.
121. Hosseinian, F. S., Li, W. and Beta, T.
Measurement of anthocyanins and other phytochemicals in purple wheat.
Food Chemistry, 2008, 109, 916-924.
Purple wheat.
Cyanidin, Delphinidin, Malvidin, Peonidin, Pelargonidin, Petunidin, Melatonin,
Secoicolariciresinol.
122. Howard, L. R., Talcott, S. T., Brenes, C. H., and Villalon, B.
Changes in phytochemical and antioxidant activity of selected pepper cultivars
(Capsicum species) as influenced y maturity.
J. Agric. Food Chem., 2000, 48, 1713-1720.
Peppers: bell (Yellow Bell), cascabella (PETO cascabella), long yellow (Inferno),
cayenne (Mesilla), Tabasco (Tabasco), habanero (Francisca, Red Sanvina).
Quercetin, Luteolin.
123. Huang, Z., Wang, B., Eaves, D. H., Shikany, J. M., and Pace, R. D.
Phenolic compound profile of selected vegetables frequently consumed by African
Americans in the southeast United States.
Food Chemistry, 2007, 103, 1395-1402.
Collard greens, Mustard greens, Kale, Okra, Sweet potato greens, Purple hull
peas, green onion, Butter beans, Butter peas, Rutabagas, Eggplant, Purslane.
Isorhamnetin, Kaempferol, Quercetin.
124. Huber, L. S., Hoffman-Ribani, R., and Rodriguez-Amaya, D. B.
Quantitative variation in Brazilian vegetable sources of flavonols and flavones.
Food Chemistry, 2009, 113, 1278-1282.
Smooth lettuce, Curly lettuce, Kale, New Zealand spinach, Rucula, White onion,
Red onion, Parsley, Dehydrated onion, Dehydrated parsley.
Kaempferol, Quercetin, Apigenin.
125. Inocencio, C., Rivera, D., Alcaraz, F., and Tomás-Barberán, F. A.
Flavonoid content of commercial capers (Capparis spinosa, C. sicula and C.
orientalis) produced in Mediterranean countries.
Eur. Food Res. Technol., 2000, 212, 70-74.
Capers (C. Sicula and C. orientalis).
Quercetin, Kaempferol.
126. Innocenti, M., Michelozzi, M., Giaccherini, C., Ieri, F., Vincieri. F. F., and
Mulinacci, N.
Flavonoids and bioflavonoids in Tuscan berries of Juniperus communis L.:
detection and quantitation by HPLC/DAD/ESI/MS.

141

J. Agric. Food Chem., 2007, 55, 6596-6602.
Juniper berries.
Quercetin, Apigenin, Luteolin.
127. Innocenti, M.,, Gallori, S., Giaccherini, C., Ieri, F., Vincieri. F. F., and
Mulinacci, N.
Evaluation of the phenolic content in the aerial parts of different varieties of
Cichorium intybus L.
J. Agric. Food Chem., 2005, 53, 6497-6502.
Chicory leaves – Catalogna, Belgian endive, Radicchio rosso di Cjioggia,
Radicchio di Treviso.
Cyanidin, Delphinidin, Quercetin, Luteolin, Caffeoyl tartaric acid, Chlorogenic acid,
Chicoric acid.
128. Iurlina, M. O., Saiz, A. I., Fritz, R., and Manrique, G. D.
Major flavonoids of Argentinian honeys. Optimization of the extraction method and
analysis of their content in relationship to the geographical source of honeys.
Food Chemistry, 2009, 115, 1141-1149.
Argentinian honeys – monoclonal and mixed.
Myricetin, Quercetin, Luteoloin.
129.

Iversen, C.K.
Black currant nectar: Effect of processing and storage on anthocyanin and
ascorbic acid content.
J. Food Sci., 1999, 64(1), 37-41.
Black currant (berries & nectar).
Delphinidin glucosides, Cyanidin glucosides.

130. Jakobek L., Šeruga, M., Medvidović-Kosanović, M., and Novak, I.
Anthocyanin content and antioxidant activity of various red fruit juices.
Deutsche Lebensmittel-Rundschau, 2007, 103, 58-64.
Juices – Black currant, Raspberry, Blackberry, Sour cherry, Sweet cherry,
Strawberry, Chokeberry, Elderberry.
Cyanidin, Delphinidin, Peonidin, Pelargonidin, Total anthocyanins, Total
polyphenols, Total antioxidant activity (DPPH).
131. Jakobek L., Šeruga, M., Novak, I., and Medvidović-Kosanović, M.
Flavonols, phenolic acids and antioxidant activity of some red fruits.
Deutsche Lebensmittel-Rundschau, 2007, 103, 369-378.
Black currant, Red currant, Red raspberry, Blackberry, Sour cherry, Sweet cherry,
Strawberry, Chokeberry, Elderberry, Blueberry.
Kaempferol, Myricetin, Quercetin, Hydroxybenzoic acids (p-Hydroxybenzoic acid,
Ellagic acid), Hydroxycinnamic acid (Caffeic acid, p-Coumaric acid, Ferulic acid).

142

132. Joedheim, M., Måge, F., and Anderson, Ø. M.
Anthocyanins in berries of Ribes including gooseberry cultivars with a high content
of acylated pigments.
J. Agric. Food Chem., 2007, 55, 5529-5535.
Alpine currant, Golden currant, European gooseberry, (cv Martlet, Rokula, Larell,
Rolanda, Rosko, Scania, John’s, Glendale, Agro, Taastrup, Pax, Samsø, Lofthus,
Hinnonmäki red), Jostaberry.
Cyanidin, Peonidin.
133. Justesen, U., and Knuthsen, P.
Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use
of herbs in traditional Danish dishes.
Food Chem., 2001, 73, 245-250.
Basil, Chives, Coriander, Cress, Dill, Lemon balm, Lovage, Mint, Oregano,
Parsley, Rosemary, Sage, Tarragon, Thyme, Watercress.
Quercetin, Kaempferol, Apigenin, Luteolin, Isorhamnetin, Hesperetin.
134. Justesen, U., Knuthsen, P., and Leth, T.
Quantitative analysis of flavonols, flavones, and flavonones in fruits, vegetables
and beverages by high-performance liquid chromatography with photo-diode array
and mass spectrometric detection.
J. Chromatogr. A, 1998, 799, 101-110.
Apple, Apricot, Bean - green, Currant - black, Blueberry, Broccoli, Brussels sprout,
Celery - leaf, Celery - stalk, Cherry, Cowberry, Cranberry, Grapefruit - pulp,
Grapes - blue, Grapes - green, Kale, Leek, Lemon -pulp, Onion -red, yellow ,
Onion-spring, Oran), Rosebud, Salads (Cabbage lettuce, China cabbage, Oxheart
cabbage, Iceberg salad, Savoy), Strawberry, Peppe- green, sweet, Pepper - sweet
red, Pepper - sweet - yellow, Tea, Tomato.
Quercetin, Kaempferol, Myricetin, Hesperetin, Naringenin, Apegenin, Luteolin.
135. Kaack, K., and Austed, T.
Interaction of vitamin C and flavonoids in elderberry (Sambucus nigra L.) during
juice processing.
Plant Foods Hum. Nutr., 1998, 52, 187-198.
Elderberry - 13 cultivars.
Cyanidin glucosides, Quercetin.
136. Kachouri, F., and Hamdi, M.
Use Lactobacillus planatrum in olive oil process and improvement of phenolic
compounds content.
J. Food Engineering, 2006, 77, 746-752.
Olive oil.
Luteolin, Other phenolic compounds.
137. Kahkonen, M.P., Heinamaki, J., Ollilainen, V., and Heinonen, M.
Berry anthocyanins: Isolation, identification, and antioxidant activities.

143

J. Sci. Food Agric., 2003, 83, 1403-1411.
Blackcurrant, Bilberry, Cowberry.
Delphinidin conjugates, Cyanidin conjugates, Peonidin conjugates, Petunidin
conjugates, Malvidin conjugates, Total anthocyanins.
138. Karadeniz, F., Durst, R. W., and Wrolstad, R. E.
Polyphenolic composuition of raisins.
J. Agric. Food Chem., 2000, 48, 5343-5350.
Raisins – sun-dried, dipped, golden; grapes.
Kaempferol, Quercetin, Oxidized cinnamics, Caftaric acid, Coutaric acid,
Protocatechuic acid.
139. Kelebek, H., Canbas, A., and Selli, S.
Determination of phenolic composition and antioxidant capacity of blood orange
juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck)
grown in Turkey.
Food Chemistry, 2008, 107, 1710-1716.
Blood oranges – Moro, Sanguinello.
Hesperetin, Neohesperidin, Didymin, Naringenin, Cyanidin, Delphinidin, Peonidin,
Hydroxybenzoic acids (Gallic, Protocatechuic), Hydroxycinnamic acids (Caffeic,
Chlorogenic, p-Coumaric, Ferulic, Sinapic).
140. Kenjerić, Mandić, M. L., Primorac, L., Čačić, F.
Flavonoid pattern of sage (Salvia officinalis L.) unifloral honey.
Food Chemistry, 2008, 110, 187-192.
Sage honey.
Isorhamnetin, Kaempferol, Myricetin, Quercetin, Apigenin, Luteolin.
141. Kevers, C., Falkowski, M., Tabart, J., Defraigne, J-O., Dommes, J., and
Pincemail, J.
Evolution of antioxidant capacity during storage of selected fruits and vegetables.
J. Agric. Food Chem., 2007, 55, 8596-8603.
Grapes (black, green), Banana, Lemon, Strawberry, Plum, Apple, Orange, Cherry,
Apricot, Kiwifruit, Melon, Pear, Nectarine, Pepper (red, yellow, green), spinach,
Broccoli, Garlic, Leek, Celery, Onion, Asparagus, Tomato, French bean, Lettuce,
Cucumber, Carrot.
Kaempferol, Myricetin, Quercetin, Total flavonoids, Total anthocyanins, Total
phenolics, DPPH, ORAC.
142. Khokhar, S. and Magnusdottir, S.G.M.
Total phenol, catechin, and caffeine contents of teas commonly consumed in the
United Kingdom.
J. Agric. Food Chem., 2002, 50, 565-570.
Black Tea (12 brands), Green Tea (6 types), & Fruit Tea (strawberry, lemon,
cherry, forest fruit, blackcurrant, & orange).

144

Epigallocatechin, Catechin, (-)-Epicatechin, Epigallocatechin-3-gallate,
Epicatechin-3-gallate, Total catechins, Total phenols, Caffeine.
143. Khokhar, S., Venema, D., Hollman, P.C.H., Dekker, M., and Jongen, W.
A RP-HPLC method for the determination of tea catechins.
Cancer Letters, 1997, 114, 171-172.
Black tea (Ceylon, Yule, & PG-Tips), Green tea (China, Japan), and Oolong tea
(China).
(-)-Epigallocatechin, (-)-Epicatechin, (-)-Epigallocatechingallate, (-)Epicatechingallate, Total catechins.
144. Kim, D-O., Heo, H. J., Kim, Y. J., Yang, H. S., and Lee, C. Y.
Sweet and sour cherry phenolics and their protective effects on neuronal cells.
J. Agric. Food Chem., 2005, 53, 9921-9927.
Cherries – sweet (Hartland, Hedelfingen, Regina) and sour (Danube, Balaton,
Schattenmorelle, Sumadinka).
Cyanidin, Peonidin, Isorhamnetin, Kaempferol, Quercetin, Total phenolics, Total
anthocyanins, Neochlorogenic acid, p-Coumaric acid, Chlorogenic acid.
145. Kirakosyan, A., Seymour, E. M., Urcuyo Llanes, D. E., Kaufman, P. B., and
Bolling, S. F.
Chemical profile and antioxidant capacities of tart cherry products.
Food Chemistry, 2009, 115, 20-25.
Cyanidin, Pelargonidin, Peonidin, Isorhamnetin, Kaempferol, Quercetin,
Melatonin, Total anthocyanins, Total phenolics.
146. Kosar, M., Kafkas, E., Paydas, S., and Base, H.C.
Phenolic compositin of strawberry genotype at different maturation stages.
J. Agric. Food. Chem., 2004, 52, 1586-1589.
Strawberries (Camarosa, Dorit, Chandler, Osmanali).
Cyanidin, Pelargonidin, P-OH-benzoic acid, P-coumaric acid, Ellagic acid,
Kaempferol, quercetin, Myricetin.
147. Kreft, I., Fabjan,N., and Yasumoto, K.
Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and
products.
Food Chemistry, 2006, 98, 508-512.
Buckwheat.
Quercetin.
148. Kreft, S., Knapp, M., and Kreft, I.
Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds and
determination by capillary electrophoresis.
J. Agric. Food Chem., 1999, 47, 4649-4652.
Buckwheat.
Rutin.

145

149. Kuhr, S., and Engelhardt, U. H.
Determination of flavonols, theogallin, gallic acid and caffeine in tea using HPLC.
Z Lebensm Unters Forsch, 1991, 192, 526-529.
Black teas, Green teas, Oolong teas.
Catechin, Epicatechin, Epicatechin-gallate, Epigallocatechin, Epigallocatechingallate, Theogallin, Gallic acid, Caffeine.
150. Kuti, J.O.
Antioxidant compounds from four Opuntia cactus pear fruit varieties.
Food Chemistry, 2004, 85, 527-533.
Cactus Pear, Opuntia species (O. ficus-indica, O. lindhiemeri, O. streptcantha, O.
strict v. stricta).
Kaempferol, Quercetin, Isorhamnetin., Total flavonoids, Total carotenoids, ORAC.
151. Kuti, J.O., Konuru, H.B.
Antioxidant capacity and phenolic content in leaf extracts of tree spinach
(Cnidoscolus spp.).
J. Agric. Food Chem., 2004, 52, 117-121.
Tree Spinach (Cnidoscolus aconitifolius, C. chayamansa).
Kaempferol, Quercetin, Total phenolics, ORAC.
152. Lako, J., Trenerry, V. C., Wahlqvist, M., Wattanapenpaiboon, N.,
Sotheeswaran, S., Premier, R.
Phytochemical flavonols, carotenoids and the antioxidant properties of a wide
selection of Fijian fruit, vegetables and other readily available foods.
Food Chemistry, 2007, 101, 1727-1741.
Green leafy vegetables, steamed - Sweet potato (var. orange, Honaira, Tis3030,
Papua); Drumstick, Taro, Bele (bush cabbage), Amatanth, Water spinach, Pako
fern, Watercress, Pak choi, Savoy cabbage, Black mustard; Lettuce, raw.
Fruits – Papaya, Brazilian pawpaw, Cherry, Mango, Tangerine, Pineapple,
Coconut, Malacca apple, Watermelon, Banana.
Root vegetables boiled- Sweet potato (var. orange, Vulatolu, Honaira, Tis3030,
Papua),Water(Winged) yam (red, white), Yam (red, white), Taro, Arrowhead
(elephant’s ear), Yucca (yellow, white), Breadfrut, Banana.
Coconut juice, Seaweed, Turmeric, Ginger, Scallion, Coconut flesh, Wild
(shampoo) ginger.
Isorhamnetin, Kaempferol, Myricetin, Quercetin, Carotenoids (α-, β-carotene,
Lycopene).
153. Lamuela-Raventós, R. M., Andrés-Lacueva, Permanyer, J., and IzquierdoPulido, M.
More antioxidants in cocoa.
J. Nutr., 2001, 131, 834.
Cocoa.
Quercetin.

146

154. Lattanzio, V., and van Sumere, C.F.
Changes in phenolic compounds during the development and cold storage of
artichoke (Cynara scolymus L.) heads.
Food Chemistry, 1987, 24, 37-50.
Artichoke (cv. Catanese).
Apigenin, Luteolin, Vannilic acid, syringic acid, p-Coumaric acid, Caffeic acid,
ferulic acid.
155. Latti, A. K., Rihinen, K. R., and Kainulainen, P. S.
Analysis of anthocyanin variation in wild populations of bilberry (Vaccinium
myrtillus L.) in Finland.
J. Agric. Food Chem., 2008, 56, 190-196.
Bilberries.
Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin.
156. Le, K., Chiu, F., and Ng, K.
Identification and quantification of antioxidants in Fructus lycii.
Food Chemistry, 2007, 105, 353-363.
Goji berry (Wolfberry).
Kaempferol. Myricetin, Quercetin.
157. Lee, J., and Finn, C. E.
Anthocyanins and other polyphenolics in Americanelderberry (Sambucus
Canadensis) and European elderberry (S. nigra) cultivars.
J. Sci. Food Agric., 2007, 87, 2665-2675.
Elderberries – American and European.
Cyanidin, Delphinidin, Petunidin, Total anthocyanins, total phenolics.
158. Lee, K.W., Kim, Y.J., Kim, D-O., Lee, H.J., and Lee, C.Y.
Major phenolics in apple and their contribution to the total antioxidant capacity.
J. Agric. Food Chem.,2003, 51, 6516-6520.
Apples (Golden Delicious, Cortland, Monroe, Rhode Island Greening, Empire,
NY674).
Epicatechin, Quercetin, vitamin C, Chlorogenic acid, Phloretin , Procyanidin B2,
VCEAC (vitamin C equivalent antioxidant capacity).
159. Lee, J., Durst, R.W., and Wrolstad, R.E.
Impact of juice processing on blueberry anthocyanins and polyphenolics:
comparison of two pretreatments.
J. Food Sci., 2002, 67(5), 1660-1667.
Blueberries (highbush, Vaccinium corymbosum L. cv. Rubel).
Delphinidin-glycosides, Cyanidin-glycosides, Petunidin-glycosides, Peonidinglycosides, Malvinidin-glycosides.

147

160. Lee, B-L., and Ong, C-N.
Comparative analysis of tea catechins and theaflavins by high-performance liquid
chromatography and capillary electrophoresis.
J. Chromatogr. A., 2000, 881, 439-447.
Tea - dry leaves (Japanese green, Long-jing green, Jasmine green,
Chrysanthemum - dried flower, Pu-erh black, Iron Buddha - Oolong, Oolong,
Ceylon black).
Epicatechin, Epicatechin-gallate, Epigallocatechin. Epigallocatechin gallate,
Theaflavin.
161. Lee, Y., Howard, L. R., and Villalón, B.
Flavonoids and antioxidant activity of fresh pepper (Capsicum annum) cultivars.
J. Food Sci., 1995, 60, 473-476.
Pepper - Jalapeno (Veracruz, Mitla, Tam mild, Jaloro, Sweet Jalapeno), Pepper yellow - wax (Hungarian yellow, Long hot yellow, Gold spike -hybrid), Pepper Chile (New Mexico-6, Green chile), Pepper - Ancho, Pepper - Serrano Hidalgo).
Quercetin, Luteolin.
162. Lichtenthäler, R., Rodrigues, R. B., Maia, J. G. S., Papagiannopoulos, M.,
Fabricius, H., and Marx, F.
Total oxygen scavenging capacities of Euterpe oleracea Mart. (Açaí) fruits.
Int. J. Food Sci. Nutr., 2005, 56, 53-64.
Açaí berries.
Cyanidin, Total Oxygen Scavenging Assay (TOSC).
163. Lin, L-Z., Lu, S., and Harnly, J. M.
Detection and quantification of glycosylated flavonoid malonates in celery, Chinese
celery, and clery seed by LCDAD-ESI/MS.
J. Agric. Food Chem., 2007, 55, 1321-1326.
Celery, Chinese celery, Celey seed.
Apigenin, Luteolin, Chrysoeriol.
164. Lin, L-Z., Mukhopadhayay, S., Robbins, R. J., and Harnly, J. M.
Identification and quantification of flavonoids of Mexican oregano (Lippia
graveolens) by LC-DAD-ESI/MS analysis.
J. Food Comp. Anal., 2007, 20, 361-369.
Mexican oregano.
Apigenin, Luteolin, Scutallarein, Quercetin, Galangin, Eriodictyol, Naringenin,
Taxifolin, Sakuranetin, Pinocembrin.
165. Lin J-K., Lin, C-L., Liang, Y-C., Lin-Shiau, S-Y., and Juan, I-M.
Survey of catechins, gallic acid, and methylxanthines in green, oolong, pu-erh, and
black teas.
J. Agric. Food Chem., 1998, 46, 3635-3642.
Black tea, Green Tea, Oolong tea, Pu-erh tea.

148

Catechin, Epicatechin, Epicatechin-gallate, Epigallocatechin, Epigallocatechingallate, Gallocatechin-gallate, Gallic acid, Theophylline, Theobromine.
166. Lombard, K., Peffley, E., Geoffriau, E., Thompson, L., and Herring, A.
Quercetin in onion (Allium cepa L.) after heat-treatment simulating home
preparation.
J. Food Comp. Anal., 2005, 18, 571-581.
Onions yellow (Tamara, Predator, Rio Rita, RNX 10968), Red variety.
Quercetin, Total flavonoids.
167. Lombardi-Boccia, G., Lucarini, M., Lanzi,S., Agizzi, A., and Cappelloni, M.
Nutrients and antioxidant molecules in yellow plums (Prunus domestica L.) from
conventional and organic productions: a comparative study.
J. Agric. Food Chem., 2004, 52, 90-94.
Plums, yellow.
Quercetin, Kaempferol, Myricetin, Total Polyphenols, Phenolic acids, Proximates.
168. Lopez, M., Martinez, F., Del Valle, C., Orte, C., and Miro, M.
Analysis of phenolic constituents of biological interest in red wines by highperformance liquid chromatography.
J. Chromat. A., 2001, 922, 359-363.
Red wine.
Rutin, Quercetin, Total phenols, Gallic acid, trans-Resveratrol.
169. Lugasi, A. and Hovari, J.
Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits.
Acta Alimentaria, 2002, 31(1), 63-71.
Plum (Redskin & Besztercei), Peach, Apricot, Greengage (white skin, red skin),
Walnut, Sweet cherry, Sour cherry, Blackberry, Raspberry, Strawberry,
Blackcurrant, Redcurrant, Gooseberry (green, red), Mulberry, Grape (Cardinal,
Chasselas, Othello), Apple (Gala, Golden, Jonathan), Pomegranate, Pear, Quinceapple, Watermelon, Muskmelon, Pumpkin, Lemon, Grapefruit, Tangerine, Orange,
Kiwi, Banana.
Quercetin, Luteolin, Myricetin, Total flavonoids.
170. Lugasi, A., and Hovari, J.
Flavonoid aglycons in foods of plant origin I. Vegetables.
Acta Alimentaria, 2000, 29, 345-352.
Lettuce (generic, crisped, ice), Spinach, Parsley leaves, Celery leaves, Dill, Radish
(purple, black), Horse radish, Red Beet, Carrot, Parsnip, Celery root, Swedish
turnip, Cauliflower, Broccoli, Kolhrabi, Brussels sprouts, Kale, Chinese cabbage,
White cabbage, Red cabbage, Onions (old, young, red), Leek, Sweet pepper,
Californian pepper, tomato, Cucumber.
Quercetin, Kaempferol, Myricetin, Luteolin, Apigenin.

149

171. Luo, X.-D., Basile, M.J., and Kennelly, E.J.
Polyphenolic antioxidants from the fruits of Chrysophyllum cainito L. (Star Apple).
J. Agric. Food Chem., 2002, 50(6), 1379-1382.
Star apple.
(+)-Catechin, (-)-Epicatechin, (+)-Gallocatechin, (-)-Epigallocatechin, Quercetin,
Quercitrin, Isoquercitrin, Myricitrin, Gallic acid.
172. Määttä, K. R., Kamal-Eldin, A., and Torronen, A.R.
Identification and classification of phenolic compounds in berries of Fragaria and
Rubus species (family Rosaceae).
J. Agric. Food Chem., 2004, 52, 6178-6187.
Strawberries (Jonsok), Raspberries (Muskoka, yellow cultivated, red wild), Arctic
bramble (Mespi, Pima), Cloudberries.
Catechin, Epicatechin, Isorhamnetin, Kaempferol, Quercetin, Cyanidin,
Pelargonidin, p-Coumaric acid, Caffeic acid, Gallic acid, Ellagic acid,
Proanthocyanidins.
173. Määttä, K.R., Kamal-Eldin, A., and Torronen, A.R.
High-Performance liquid chromatography (HPLC) analysis of phenolic compounds
in berries with diode array and electrospray ionization mass spectrometric (MS)
detection: Ribes species.
J. Agric. Food Chem., 2003, 51, 6736-6744.
Currants (Black, Green, Red and White).
Myricetin, Quercetin, Kaempferol, Delphinidin, Cyanidin, Caffeoylglucose, Caffeic
acid, p-coumaric acid, Ferulic acid.
174. Makris, D.P. and Rossiter, J.T.
Domestic processing of onion bulbs (Allium cepa) and asparagus spears
(Asparagus officinalis): Effect on flavonol content and antioxidant status.
J. Agric. Food Chem., 2001, 49(7), 3216-3222.
Onion bulbs, raw and boiled, Asparagus, raw and boiled.
Quercetin, Rutin.
175. Marin, F.R., Martinez, M., Uribesalgo, T., Castillo, S., and Frutos, M.J.
Changes in nutraceutical composition of lemon juices according to different
industrial extraction systems.
Food Chemistry, 2002, 78(3), 319-324.
Lemon juice (Fino & Verna varieties).
Eriocitrin, Hesperidin, Luteolin-7-O-rutinoside, Diosmin, Flavonoids, Ascorbic acid.
176. Marini, D., and Balestrieri, F.
Multivariate analysis of flavanone glycosides in citrus juices.
Ital. J. Food sci., 1995, 3, 255-264.
Orange juice.
Narirutin, Neoeriocitrin, naringin, hesperidin, Neohesperidin.

150

177. Marotti, M. and Piccaglia, R.
Characterization of flavonoids in different cultivars of onion (Allium cepa L.).
J. Food Sci., 2002, 67(3), 1229-1232.
Onion (12 cultivars).
Quercetin glycosides, Isorhamnetin, Isorhamnetin monoglycoside, Rutin, Total
flavonoids.
178. Martínez-Sánchez, A., Gil-Izquierdo, A., Gil, M. I., and Ferreres, F.
A comparative study of flavonoid compounds, vitamin C, and antioxidant properties
of baby leaf Brassicaceae species.
J. Agric. Food Chem., 2008, 56, 2330-2340.
Watercress, Mizuna, Wild rocket, Salad rocket.
Isorhamnetin, Kaempferol, Quercetin.
179. Mattila, P., Astola, J., and Kumpulainen, J.
Determination of flavonoids in plant material by HPLC with diode-array and electroarray detection.
J. Agric. Food Chem., 2000, 48, 5834-5841.
Lingonberry, Cranberry, Red onion, Yellow onion, Broccoli, Green tea, Black tea,
red wine, Apple, Lemon, Orange, Parsley.
Quercetin, Myricetin, Kaempferol, Isorhamnetin, Eriodictyol, Catechin, Epicatechin,
Epicatechin gallate, Epigalocatechin gallate, Naringenin, Hesperetin, Luteolin,
Apigenin.
180.

McMurrough, I. and Madigan, D.
Semipreparative chromatographic procedure for the isolation of dimeric and
trimeric proanthocyanidins from barley.
J. Agric. Food Chem., 1996, 44(7), 1731-1735.
Beer.
(+)-Catechin, (-)-Epicatechin, Total monomers, Procyanidins B3 & T4,
Prodelphinidins B3, T1-T3, Total dimers and trimers, Total flavonols.

181. Mertz, C., Cheynier, V., Günata, Z., and Brat, P.
Analysis of phenolic compounds in two blackberry species (Rubus glaucus and
Rubus adenotrichus) by high-oerformance liquid chromatography with diode array
detection and electrospray ion trap mass spectrometry.
J. Agric. Food Chem., 2007, 55, 8616-8624.
Blackberries – Rubus glaucus and adenotrichus.
Epicatechin, Kaempferol, Quercetin, Cyanidin, Gallic acid, Hydroxycinnamic acids,
Ellagic acids, Ellagitanins, Lambertanin, Sanguiin.
182. Mikkonen, T., Määttä, K.R., Hukkanen, A. T., Kokko, H. I., Törrönen, T.,
Kärenlampi, S. O., and Karjalainen, R. O.
Flavonol content varies among black currant cultivars.
J. Agric. Food Chem., 2001, 49, 3274-3277.
Black currants – 10 cultivars.

151

Kaempferol, Myricetin, Quercetin.
183. Milbury, P. E., Chen, C-Y., Dolinikowski, G. G. and Blumberg, J. B.
Determination of flovonoids and phenolics and their distribution in almonds.
J. Agric. Food Chem., 2006, 54, 5027-5033.
Almonds (varieties: Carmel, Butte, Padre, Fritz, Mission, Monterey, Nonpareil, and
Price).
Catechin, Epicatechin, Quercetin-gl. And aglycone, Naringenin-gl and aglycone,
Rutin, Kaempferol-gl and aglycone, Isorhamnetin-gl. And aglycone, Eriodictyol,
Protocatechuic acid, p-hydroxy-benzoic acid, and Vanillic acid.
184. Montefiori, M., McGhie, T. K., Costa, G., and Ferguson, A. R.
Pigments in the fruit of red-fleshed kiwifruit (Actinidia chinensis and Actinidia
deliciosa).
J. Agric. Food Chem., 2005, 53, 9526-9530.
Kiwifruit – Red-fleshed.
Cyanidin, Total anthocyanins, Carotenoids, Chlorophylls.
185. Morelló, J-R., Romero, M-P., and Motilva, M-J.
Effect of the maturation process of the olive fruit on the phenolic fraction of drupes
and oils from Arbequina, Farga, and Morrut cultivars.
J. Agric. Food Chem., 2004, 52, 6002-6009.
Olive oil (Arbequina, Farga and Morrut cuktivars), Olive pulp.
Apigenin, Luteolin, Other phrnolic compounds.
186. Mouly, P. P., Gaydou, E. M., Faure, R., and Estienne, J. M.
Blood orange juice authentication using cinnamic acid derivatives. Variety
differentiations associated with flavanone glycoside content.
J. Agric. Food Chem., 1997, 45, 373-377.
Blood orange juice (Washington sanguine, Malta, Sanguineli, Moro).
Narirutin, Hesperidin, Didymin, Cinnamic acid.
187. Mouly, P. P., Arzouyan, C. R., Gaydou, E. M., and Estienne, J. M.
Differentiation of citrus juices by factorial discriminant analysis using liquid
chromatography of flavanone glycosides.
J. Agric. Food Chem., 1994, 42, 70-79.
Lemon juice, Lime juice, Grapefruit juice (white, pink, red, green), Orange juice
(Valencia, Navel, Blood, Thompson, Malta).
Erocitrin, Neoeriocitrin, Narirutin, Naringin, Hesperidin, Neohesperidin).
188. Mouly, P., Gaydou, E. M., and Estienne, J.
Column liquid chromatographic determination of flavanone glycosides in Citrus.
J. Chromatogr., 1993, 634, 129-134.
Grapefruit juice, Sour orange juice.
Eriocitrin, Neoeriocitrin, Narirutin, Hesperidin, Naringin, Neohesperidin.

152

189. Mullen, W., Marks, S., and Crozier, A.
Evaluation of phenolic compounds in commercial fruit juices and fruit drinks.
J. Agric. Food Chem.,2007, 55, 3148-3157.
Ocean Spray Classic Cranberry Drink, Welch’s Purple Grape juice, Tesco Pure
Pressed Red Grape Juice, Pomgreat Pomegranate Drink, Tesco Pure Apple Juice
(clear), Copella Apple Drink (cloudy), Tesco Pure Grapefruit Juice, Tesco Value
Pure Orange Juice (concentrate), Tropicana Pure Premium Smooth Orange Juice
(squeezed), Tropicana Pure Premium Tropical Fruit Juice, Tesco Pure Pressed
White Grape Juice, Tesco Pure Pineapple Juice, Del Monte Premium Tomato
Juice.
Epicatechin, Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin, Procyanidins,
Myricetin, Quercetin, Eriodictyol, Hesperetin, Naringenin, Isosakuranetin, Apigenin,
Caffeoylquinic acid, Caffaric acid, Caffeic acid, Coutaric acid, Fertaric acid, Ferulic
acid, Phloretin, Chrysoeriol.
190. Mullen, W., Stewart, A.J., Lean, M.E.J., Gardner, P., Duthie, G.G., and Crozier,
A.
Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and
antioxidant capacity of red raspberries.
J. Agric. Food Chem. ,2002, 50, 5197-5201.
Raspberries.
Quercetin, Kaempferol, Cyanidin, Pelargonidin, p-Coumaric acid, Total Phenolics,
vitamin C, Ellagic acid, Antioxidant capacity (Fremy’s salt reduction by Electron
Spin Resonance Spectroscopy).
191. Netzel, M., Netzel, G., Tian, Q., Schwartz, S., and Konzak, I.
Sources of antioxidant activity in Australian native fruits. Identification and
quantification of anthocyanins.
J. Agric. Food Chem., 2006, 54, 9820-9826.
Muntries, Tasmanian peppers, Molucca raspberries, Davidson’s plums, Cedar Bay
cherries, Burdekin plums, Blueberries.
Cyanidin, Delphinidin, Malvidin, Pelargonidin, Pronidin, Petunidin, Total phenolics,
Antioxidant assays – RSA (Radical Scavenging Assay), FRAP.
192. Nicolle, C., Carnat, A., Fraisse, D., Lamison, J-L., Rock, E., Michel, H.,
Amouroux, P., and Remesy, C.
Characterization and variation of antioxidant micronutrients in lettuce (Lactuca
sativa folium).
J. Sci. Food Agric., 2004, 84, 2061-2069.
Lettuce: butter, Batavia, oak leaf (green and red).
Quercetin.
193. Nogata, Y., Ohta, H., Yoza, K-I., Berhow, M., and Hasegawa, S.
High-performance liquid chromatographic determination of naturally occurring
flavonoids in citrus with a photodiode-array detector.
J. Chromatogr. A, 1994, 667, 59-66.

153

Pummelo juice, Mandarin juice.
Eriocitrin, Neoeriocitrin, Narirutin, Naringin, rutin, Hesperidin, Neojesperidin,
Isorhoifolin, rhoifolin, diosmin, Neodiosmin, Poncirin, Luteolin, Kaempferol,
apigenin, Diosmetin, Sinensetin, Acacetin, Tangeretin.
194. Nuutila, A.M., Kammiovirta, K., and Oksman-Caldentey, K.-M.
Comparison of methods for the hydrolysis of flavonoids and phenolic acids from
onion and spinach for HPLC analysis.
Food Chem., 2002, 76(4), 519-525.
Red onion, Spring onion (red)-bulb, Spinach.
Quercetin, Kaempferol.
195. Nyman, N. A. and Kumpulainen, J. T.
Determination of anthocyanins in berries and red wine by high-performance liquid
chromatography.
J. Agric. Food Chem., 2001, 49, 4183-4187.
Strawberries, Black currants, Bilberries, Red wine.
Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin.
196. Ollanketo, M., and Riekkola, M-L.
Column-switching technique for selective determination of flavonoids in Finnish
berry wines by high-performance liquid chromatography with diode array detection.
J. Liq. Chrom. & Rel. Technol., 2000, 23, 1339-1351.
Wines - Black currant, Blueberry, Crowberry.
Rutin, Isoquercitrin, Myricetin, Quercetin, Kaempferol.
197. Olsen, H., Aaby, K., and Borge, G. I.
Characterization and quantification of flavonoids and hydroxycinnamic acids in
culry kale (Brassica oleracea L. convar. Acephala var. sabellica) by HPLC-DADESI-MS.
J. Agric. Food Chem., 2009, 57, 2816-2825.
Curly kale.
Kaempferol, Quercetin, Hydroxycinnamic acids, Total flavonols, Total phenolics.
198. Ooghe, W. C., and Detavernier, C. M.
Detection of the addition of citrus reticulata and hybrids to citrus sinensis by
flavonoids.
J. Agric. Food Chem., 1997, 45, 1633-1637.
Orange juice, Tangerine juice, Temple juice, Mandarin juice, Murcott juice, Cravo
juice (hybrid), Kinno juice (hybrid).
Narirutin, Hesperidin, Didymin.
199. Oomah, D. B., and Mazza, G.
Flavonoids and antioxidative activities in buckwheat.
J. Agric. Food Chem., 1996, 44, 1746-1750.
Buckwheat.

154

Rutin.
200. Oszmianski, J., and Lee, C. Y.
Isolation and HPLC determination of phenolic compounds in red grapes.
Am. J. Enol. Vitic., 1990, 41, 204-206.
Grapes - red (Concord, Chaunac).
Epicatechin, Rutin, Quercetin glucosides, Procyanidin B3, Caffeoyl tartaric acid,
Coumaroyl tartaric acid.
201. Ozga, J. A., Saeed, A., Wismer, W., and Reinecke, D. M.
Characterization of cyaniding- and quercetin-derived flovonoids and other phenolcs
in mature Saskatoon fruits (Amelanchier alnifolia Nutt.).
J. Agric. Food Chem., 2007, 55, 10414-10424.
Sakatoon berries.
Cyanidin, Quercetin, Hydroxycinnamic acids.
202. Palimino, O., Gómez_Serranillos, M. P., Carretero, S. E., and Villar, A.
Study of polyphenols in grape berries by reversed-phase high-performance liquid
chromatography.
J. Chromatogr. A, 2000, 870, 449-451.
Grape.
Rutin, Quercitrin, Quercetin, Reservetrol.
203. Pallau, K., Rivas-Gonzalo, J. C., del Castillo, M. D., Cano, M. P., and de
Pascual-Tertesa, S.
Characterization of the antioxidant composition of strawberry tree (Arbutus unedo
L.) fruits.
J. Food Comp. Anal., 2008, 21, 273-281.
Strawberry tree fruits.
Cyanidin, Delphinidin, Myricetin, Quercetin, Proanthocyanidins, Ellagic acid,
Carotenoids.
204. Papagiannopoulos, M., Wollseifen, H.R., Mellenthin, A., Haber, B., and
Galensa, R.
Identification and quantification of polyphenols in carob fruits (Ceratonia siliqua L.)
and derived products by HPLC-UV-ESI/MSn.
J. Agric. Food Chem., 2004, 52, 3784-3791.
Carob fiber, Carob Flour, Kibbles syrup.
Myricetin, Quercetin, Kaempferol, Total Phenolics, Condensed Tannins,
Hydrolyzable Tannins, DPPH, Trolox.
205. Patil, B. S., Pike, L. M., and Hamilton, B. K.
Changes in quercetin concentration in onion (Allium cepa L.) owing to location,
growth stage and soil type.
New Phytol., 1995, 130, 340-355.
Onion - yellow.

155

Quercetin.
206. Patil, B. S., Pike, L. M., and Yoo, K. S.
Variation in the quercetin content in different colored onions (Allium cepa L.).
J. Amer. Soc. Hort. Sci., 1995, 120, 909-913.
Onion- red (6 cultivars), pink (3 cultivars), yellow (45 cultivars), Vidalia (10
cultivars), white (11 cultivars).
Quercetin.
207. Pérez-Gregorio, R. M., Garćia-Falćon, M. S., Simal-Gándara, J., Rodrigues, A.
S., and Almeida, D. P. F.
Identification and quantification of flavonoids in traditional cultivars of red and white
onions at harvest.
J. Food Comp. Anal., 2010, 23, 592-598.
White and red onions.
Isorhamnetin, Quercetin.
208. Pellegrini, N., Chiavaro, E., Gardana, C., Mazzeo, T., Contino, D., Gallo, M.,
Riso, P., Fogliano, V., and Porrini, M.
Effect of different cooking methods on color, phytochemical concentration, and
antioxidant capacity of raw and frozen Brassica vegetables.
J. Agric. Food Chem., 2010, 58, 4310-4321.
Broccoli, Brussels sprouts, Cauliflower – fresh and frozen, raw, boiled,
microwaved, basket steamed, oven steamed.
Kaempferol, Quercetin, Carotenoids, Glucosinolates, Phenolic acids, Total
phenols, Chlorophylls.
209. Pinto, M. D. S., Lajolo, F. M., and Genovese, M. I.
Bioactive compounds and antioxidant capacity of strawberry jam.
Plant Foods Hum Nutr, 2007, 62, 127-131.
Strawberry jam.
Kaempferol, Quercetin, Pelargonidin, Total phenolics, Ellagic acid, Antioxidant
capacity (β-carotene bleaching method).
210. Pinto, M. D. S., Lajolo, F. M., and Genovese, M. I.
Bioactive compounds and quantification of total ellagic acid in strawberries
(Fragaria x ananasa Duch.).
Food Chemistry, 2008, 107, 1629-1635.
Strawberries – 7 cultivars.
Catechin, Epicatechin, Cyanidin, Pelargonidin, Kaempferol, Quercetin, Total
phenolics, Ellagic acid.
211. Pour Nikfardjam, M. S., Márk, L., Avar, P., Figler, M., and Ohmacht, R.
Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian
villainy region.
Food Chemistry, 2006, 98, 453-462.

156

Red wines – Cabernet franc, Cabernet sauvignon, Cabernet, sau/fr, Cuvee,
Kadarka, Kékfrankos, Merlot, Oportó, Pinot noir, Portugieser, Royal cuvee, Rubin
cuvee, Shiraz, Zweigelt.
Catechin, Epicatechin, Delphinidin, Malvidin, Peonidin, petunidin.
212. Price, K. R., Prosser, T., Richetin, A. M. F., and Rhodes, M. J. C.
A comparison of the flavonol content and composition of dessert, cooking and
cider-making apples; distribution within the fruit and effect of juicing.
Food Chem., 1999, 66, 489-494.
Apples with skin. Eating apples - Egremont, Cox’s Orange, Granny Smith,
Jonagored; Cooking apples - Bramley; Cider apples - Dabinett, Michelin,
Yarlington.
Quercetin.
213. Price, K. R., Casuscelli, F., Colquhoun, I. J., and Rhodes, M. J. C.
Composition and content of flavonol glycosides in broccoli florets (Brassica
oleracea) and their fate during cooking.
J. Sci. Food Agric., 1998, 77, 468-472.
Broccoli - raw, cooked.
Quercetin, Kaempferol, Isoquercitrin.
214. Price, K. R., Colquhoun, I. J., Barnes, K. A., and Rhodes, M. J. C.
Composition and content of flavonol glycosides in green beans and their fate
during processing.
J. Agric. Food Chem., 1998, 46, 4898-4903.
Green beans - raw, canned.
Quercetin, Kaempferol.
215. Price, K. R., Rhodes, M. J. C., and Barnes, K. A.
Flavonol glycoside content and composition of tea infusions made from
commercially available teas and tea products.
J. Agric. Food Chem., 1998, 46, 2517-2522.
Black teas, Tea products.
Quercetin glycosides, Kaempferol glycosides.
216. Price, K. R., and Rhodes, M. J. C.
Analysis of the major flavonol glycosides present in four varieties of onion (Allium
cepa) and changes in composition resulting from autolysis.
J. Sci. Food Agric., 1997, 74, 331-339.
Onion - Red Barron - red, Rijnsburger - brown, Rose - pink, Albion - white.
Quercetin.
217. Price, K. R., Bacon, J. R., and Rhodes, M. J. C.
Effect of storage and domestic processing on the content and composition of
flavonol glucosides in onion (Allium cepa).
J. Agric. Food Chem., 1997, 45, 938-942.

157

Onion - brown, red.
Quercetin.
218. Price, W. E. And Spitzer, J. C.
Variations in the amount of individual flavanols in a range of green teas.
Food Chem., 1993, 47, 271-276.
Green teas.
Epicatechin, Epigallocatecin, Epigallocatechin gallate, Epicatechin gallate.
219. Proteggente, A.R., Saija, A., De Pasquale, A., and Rice-Evans, C.A.
The compositional characterisation and antioxidant activity of fresh juices from
Sicilian sweet orange (Citrus sinensis L. Osbeck) varieties.
Free Radical Research, 2003, 37(6), 681-687.
Orange juice (Varieties: Navel, Valencia, Ovale, Sanguinello, Moro, Tarocco).
Narirutin, Hesperidin, Cyanidin glucosides, Anthocyanin congugates, Didymin,
Hydrocinnamic acids (Chlorogenic acid, p-Coumaric acid, Ferulic + Sinapic acid),
Ascorbic acid.
220. Pupin A. M., Dennis, M. J., and Toledo, M. C. F.
Flavanone glycosides in Brazilian orange juice.
Food Chem., 1998, 61, 275-280.
Orange juice (Brazilian).
Narirutin, Hesperidin.
221. Puupponen-Pimia, R., Häkkinen, S.T., Aarni, M., Suortti, T., Lampi, A-M.,
Eurola, M., Piironen, V., Nuutila, A M., and Oksman-Caldentey, K-M.
Blanching and long-term freezing affect various bioactive compounds of
vegetables in different ways.
J. Sci. Food Agric., 2003, 83, 1389-1402.
Peas fresh, processed), Carrots, Cauliflower, Cabbage, Spinach, Potatoes,
Swede.
Dietary fiber components, minerals, Folic acid, Vitamin C, -Carotene, Carotene, Total phenolics, Sterols, Quercetin, Kaempferol.
222. Pyo, Y-H., Lee, T-C., Logendra, L., and Rosen, R.T.
Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris
subspecies cycla) extracts.
Food Chemistry, 2004, 85, 19-26.
Swiss chard (red tissue, white tissue).
Catechin, Myricetin, Quercetin, Kaempferol, Gallic acid, p-benzoic acid,
Protocatechuic acid, syringic acid, Vannilic acid, chlorogenic acid, Caffeic acid, pCoumaric acid, ferulic acid, DPPH.
223. Quettier-Eleu, C., Gressier, B., Vasseur, J., Dine, T., Brunet, C., Luyckx, M.,
Cazin M., Cazin, J-C., Bailleul, F., and Trotin, F.
Phenolic compounds and antioxidant activities of buckwheat (Fagoppyrum

158

esculentum Moench) hulls and flour.
J. Ethnopharmacol., 2000, 72, 35-42.
Buckwheat - hull, flour.
Epicatechin, Rutin, Hyperoside, Procyanidin B2.
224. Raffo, A., Leonardi, C., Fogliano, V., Ambrosino, P., Salucci, M., Gennaro, L.,
Buglianesi, R., Giuffrida, F., and Quaglia, G.
Nutritional value of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1)
harvested at different ripening stages.
J. Agric. Food Chem., 2002, 50(22), 6550-6556.
Cherry tomato (cv Naomi).
Rutin, Quercetin, Naringenin, Chlorogenic acid, Caffeic acid, p-Coumaric acid,
Ferulic acid, Carotenoids, Ascorbic acid (reduced & total), Alpha-tocopherol.
225. Rechner, A.R., Wagner, E., Van Buren, L., Van de Put, F., Wiseman, S., and
Rice-Evans, C.A.
Black tea represents a major source of dietary phenolics among regular tea
drinkers.
Free Radic. Res., 2002, 36(10), 1127-1135.
Black tea (7 brands).
Epicatechin, Epigallocatechin, Epigallocatechin gallate, Epicatechin gallate,
Theaflavins (1-4), Quercetin glucosides, Kaempferol glucosides, Thearubigins
(total), Total flavonols, Total polyphenols, Hydroxycinnamic acids, Gallic acid.
226. Řehová, L., Škeřiková, V., and Jandera, P.
Optimisation of gradient HPLC analysis of phenolic compounds and flavonoids in
beer using a CoulArray detector.
J. Sep. Sci., 2004, 27, 1345-1359.
Czech Beer (Platan 11, light lager), German beer (Lowenbrau premium).
Catechin, Epicatechin, Rutin.
227. Reto, M., Figueira, M. E., Filipe, H. M., and Almeida, C. M. M.
Chemical composition of green tea (Camellia sinensis) infusions commercialized in
Portugal.
Plant Foods Hum Nutr, 2007, 62, 139-144.
Green tea.
Catechin, Epicatechin, Epicatechin gallate, Epigallocatechin, Epigallocatechin
gallate, Caffeine.
228. Revilla, E., Ryan, J-M., and Martin-Ortega, G.
Comparison of several procedures used for the extraction of anthocyanins from red
grapes.
J. Agric. Food Chem., 1998, 46(11), 4592-4597.
Red grapes (Cabernet Sauvignon).
Delphinidin, Cyanidin, Petunidin, Peonidin, Malvidin.

159

229. Revilla, E.
Analysis of flavonol aglycones in wine extracts by high performance liquid
chromatography.
Chromatographia, 1986, 22, 1-6.
Wine - red, white, Sherry.
Quercetin, Kaempferol, Myricetin, Isorhamnetin.
230. Ribani, H. F., Huber, L. S., and Ridriguez-Amaya, D. B.
Flavonols in fresh and processed Brazilian fruits.
J. Food Comp. Anal., 2009, 22, 263-268.
Acerola – raw, concentrated juice, frozen pulp, Apple, Cashew-apple – raw, readyto-drink juice, concentrated juice, frozen pulp, Fig, Guava, Jabuticaba, Orange,
Pitanga – raw, concentrated juice, frozen pulp, Strawberries.
Kaempferol, Myricetin, Quercetin.
231. Rodriguez-Delgado, M.-A., Gonzalez-Hernandez, G., Conde-Gonzalez, J.-E.,
and Perez-Trujillo, J.-P.
Principal component analysis of the polyphenol content in young red wines.
Food Chem., 2002, 78(4), 523-532.
Red wine.
Catechin, Epicatechin, Quercetin, Quercitrin, Myricetin, Kaempferol,
Hydroxybenzoic acids, Hydroxycinnamic acids (Caffeic acid, p-coumaric acid,
ferulic acid), Phenolic aldehydes.
232. Rodríguez-Delgado, M. A., Malovaná, S., Pérez, J. P., and Borges, T.
Separation of phenolic compounds by high-performance liquid chromatography
with absorbance and fluorimetric detection.
J. Chromatogr. A, 2001, 912, 249-257.
Red wine, White wine.
Catechin, Epicatechin, Myricetin, Quercetin, Kaempferol, Gallic acid,
Protocatechuic acid, Vanillic acid, Caffeic acid, Syringic acid, p-Coumaric acid,
Ferulic acid, trans-Resveratrol.
233. Rodríguez-Delgado, M. A., Pérez, M. L., Corbella, R., González, G., García
Montelongo, F. J.
Optimization of the separation of phenolic compounds by micellar electokinetic
capillary chromatography.
J. Chromatogr. A, 2000, 871, 427-438.
Wines - Spanish.
Catechin, epicatechin, Quercetin, rutin, Myricetin, Kaempferol, Ferulic acid, pCoumaric acid, Vannilic acid.
234. Romani, A., Vignolini, P., Galardi, C., Mulinacci, N., Benedettelli, s., and
Heimler, D.
Germplasm characterization of Zolfino Landraces (Phaseolus vulgaris L.) by
flavonoid content.

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J. Agric. Food Chem., 2004, 52, 3838-3842.
Zolfino Landraces (Tuscan legume).
Quercetin, kaempferol, Daidzein, Genistein, delphinidin, Petunidin, Malvidin.
235. Rusak, G., Komes, D., Likić, S., Horžić, D., and Kovač, M.
Phenolic content and antioxidative capacity of green and white tea extracts
depending on extraction conditions and the solvent used.
Food Chemistry, 2008, 110, 852-858.
Green tea (bag, loose), White tea (bag, loose).
Epicatechin gallate, Epigallocatechin, Gallocatechin gallate, Epigallocatechin
gallate, Antioxidant capacity (FRAP, ABTS).
236. Rouseff, R. L.
Liquid chromatographic determination of naringin and neohesperidin as a detector
of grapefruit juice in orange juice.
J. Assoc. Off. Anal. Chem., 1988, 71, 798-802.
Orange juice, Grapefruit juice.
Naringin, Neohesperidin.
237. Rouseff, R. L., Barros, S. M., Dougherty, M. H., and Martin, S. F.
A survey of quality factors found in florida canned single-strength grapefruit juice
from the 1977-78, 1978-79, and 1979-80 seasons.
Proc. Fla. State Hort. Soc., 1980, 93, 286-289.
Grapefruit juice (canned).
Naringin, Limonin.
238. Sakakibara, H., Honda, Y., Nakagawa, S., Ashida, H., and Kanazawa, K.
Simultaneous determination of all polyphenols in vegetables, fruits, and teas.
J. Agric. Food Chem., 2003, 51 (3), 571-581.
Taro, Cabbage, Celery, Coriander, radish leaves, Turnip leaves, Broccoli, Cacao,
Tomato, Black soybean, Carob, Peas (garden), Kumquat, Orange, Sweet cherries,
Green tea (dry), Oolong tea (dry), Black tea (dry).
Quercetin, Kaempferol, Isorhamnetin, Apigenin, Luteolin, Catechin, Epicatechin,
Theaflavin, Theaflavin gallates.
239. Sampson, L., Rimm, E., Hollman, P.C.H., de Vries, J.H.M., and Katan, M.B.
Flavonol and flavone intakes in US health professionals.
J. Am. Diet. Assoc., 2002, 102(10), 1414-1420.
Apples (Delicious, Granny Smith, Macintosh), Avocado, Cantaloupe, Watermelon,
Alfalfa sprouts, Onions-Spanish (white, yellow), Pepper (green), Apple Juice
(Motts, Storebrand, Veryfine), Tea (Lipton, Salada, Tetley), Red wine (Cabernet
Sauvignon, Merlot, Syrah).
Quercetin, Myricetin, Kaempferol.

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240. San, B. and Yildirim, A. N.
Phenolic, alpha-tocopherol, beta-carotene and fatty acid composition of four
promising jujube (Zizipus jujube Miller) selections.
J. Food Comp. Anal., 2010, 23, 706-710.
Jujube (Ber).
Catechin, Epicatechin, Quercetin, Caffeic acid, Chlorogeic acid, Ferulic acid, Betacarotene, p-Hydroxybenzoic acid.
241. Sanchez-Moreno, C., Plaza, L., de Ancos, B., and Cano., M.P.
Quantitative bioactive compounds assessment and their relative contribution to the
antioxidant capacity of commercial orange juices.
J. Sci. Food Agric., 2003, 83(5), 430-439.
Orange juice.
Naringenin, Hesperetin, Total flavanones, Carotenoids, Vitamin A, Vitamin C.
242. Sanchez-Moreno, C., Plaza, L., de Ancos, B., and Cano., M.P.
Effect of high-pressure processing on health-promoting attributes of freshly
squeezed orange juice (Citrus sinensis L.) during chilled storage.
Eur. Food Res. Technol., 2003, 216, 18-22.
Orange juice (freshly squeezed, variety Valencia late).
Naringenin, Hesperetin.
243. Sanchez-Moreno, C., Cao, G., Ou, B., and Prior, R.L.
Anthocyanin and proanthocyanin content in selected white and red wines. Oxygen
radical absorbance capacity comparison with nontraditional wines obtained from
highbush blueberry.
J. Agric. Food Chem., 2003, 51, 4889-4896.
Red wines.
delphinidin, Cyanidin, Petunidin, Peonidin, Malvidin, Catechin, Proanthocyanidin
dimmers, trimers, tetramers, Total Phenolics, ORAC.
244. Schauss, A. G., Wu, X., Prior, R. L., Ou, B., Patel, D., Huang, D., and
Kababick, J. P.
Phytochemical and nutrient composition of the freeze-dried Amazonian palm berry,
Euterpe oleracea Mart. (Acai).
J. Agric. Food Chem., 2006, 54, 8598-8603.
Acai berry powder.
Cyanidin, Peonidin.
245. Schieber, A., Keller, P., Carle, R.
Determination of phenolic acids and flavonoids of apple and pear by highperformance liquid chromatography.
J. Chromatogr. A, 2001, 910, 265-273.
Apple juice, Pear, (apple pomace - not entered).
Catechin, Epicatechin, Quercetin, Procyanidin B1, Procyanidin B2, Coumaroyl
glucose,

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Chlorogenic acid, Caffeic acid, Phloretin, Phloridzin, 5-hydroxymethyl furfural.
246. Schutz, K., Kammerer, D., Carle, R., and Schieber, A.
Identification and quantification of caffeoylquinic acids and flavonoids from
artichoke (Cynara scolymus L.) heads, juice and pomace by HPLC-DAD-ESI/MSn.
J. Agric. Food Chem., 2004, 52, 4090-4096.
Artichoke heads, juice and pomace.
Luteolin, Apigenin, Naringenin, Caffeoylquinic acids.
247. Sellappan, S., Akoh, C.C., and Krewer, G.
Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and
blackberries.
J. Agric. Food Chem., 2002, 50(8), 2432-2438.
Blueberries (Rabbiteye & Southern highbush), Blackberries.
Catechin, Epicatechin, Myricetin, Quercetin, Kaempferol, Gallic acid, p-Hydroxy
benzoic acid, Caffeic acid, p-Coumaric acid, Ferulic acid, Ellagic acid, Total
anthocyanins, Total polyphenolics.
248. Sellappan, s. and Akoh, C.
Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions.
J. Agric. Food Chem., 2002, 50, 5338-5342.
Vidalia onions.
Kaempferol, quercetin, Myricetin, Total Polyphenols, TEAC.
249. Shao, W. Powell, C., and Clifford, M. N.
The analysis by HPLC of green, black and pu’er teas produced in Yunnan.
J. Sci. Food Agric., 1995, 69, 535-540.
Black tea, Green tea, Pu’er tea.
Catechin, Epicatechin, Epicatechin-gallate, Epigallocatechin, Epigallocatechingallate, Theogallin, Gallic acid, Theafavic acid, Epitheaflavic acid, Epitheaflavic
acid-3'-gallate, Theaflavin, Theaflavin-3-gallate, Theaflavin-3'-gallate, Theaflavin-33'-gallate, Thearubigins.
250. Shishikura, Y. and Khokar, S.
Factors affecting the levels of catechins and caffeine in tea beverage: estimated
daily intakes and antioxidant activity.
J. Sci. Food Agric., 2005, 85, 2125-2133.
Green tea – leaves, powdered, bag.
Catechin, Epicatechin, Epicatechin gallate, Epigallocatechin, Epigallocatechin
gallate, Caffeine, Total phenols, Antioxidant activity (FRAP).
251. Simonetti, P., Piétta, P., and Testolin, G.
Polyphenol content and total antioxidant potential of selected Italian wines.
J. Agric. Food Chem., 1997, 45, 1152-1155.
Wines - red, white.
Quercetin, Kaempferol, Myricetin, Isorhamnetin, Rutin.

163

252. Šimunić, V., Kovač, s., Gašo-Sokač, d., Pfannhauser, W., and Murkovic, M.
Determination of anthocyanins in four Croatian cultivars of sour cherries (Prunus
cerasus).
Eur Food Res Technol, 2005, 220, 575-578.
Sour cherries.
Cyanidin.
253. Skegret, M. Kotnik, P., Hadolin, M., Hraš, A.R., Simonic, M., and Knez, Z.
Phenols, proanthocyanidins, flavones, and flavonols in some plant materials and
their antioxidant activities.
Food Chemistry, 2005, 89, 191-198.
Laurel, Oregano, Olive tree, Hypericum, Hawthorn.
Quercetin, Luteolin, Apigenin, Kaempferol, Myricetin.
254. Slimestad, R., Vangdal, E., and Brede, C.
Analysis of phenolic compounds in six Norwegian plum cultivars (Prunus
domestica L.).
J. Agric. Food Chem., 2009, 57, 11370-11375.
Plums- 6 cultivars.
Cyanidin, Peonidin, Quercetin, Caffeoylquinic acid.
255. Slimestad, R., Toskangerpoll, K., Nateland, H.S., Johannessen, T., and
Giske, N.H.
Flavonoids from black chokeberries, Aronia melanocarpa.
J. Food Comp. Anal., 2005, 18, 61-68.
Black Chokeberries.
Eriodictyol, Neochlorogenic acid, Chlorogenic acid, Quercetin, Cyanidin.
256. Spanos, G.A. and Wrolstad, R.E.
Influence of processing and storage on the phenolic composition of Thompson
seedless grape juice.
J. Agric. Food Chem., 1990(a), 38(7), 1565-1571.
Grape juice (from Thompson seedless grapes).
Catechin, Epicatechin, Procyanidins B1-B4, Trimer + Tetramer, Total procyanidins,
Total unknowns.
257. Spanos, G.A., Wrolstad, R.E., and Heatherbell, D.A.
Influence of processing and storage on the phenolic composition of apple juice.
J. Agric. Food Chem., 1990(b), 38(7), 1572-1579.
Apple juice (from Granny Smith, Red delicious, McIntosh, & Spartan variety).
Catechin, Epicatechin, Quercetin glycosides & totals, Procyanidins B1-B4, Total
procyanidins, Phloretin glycosides & totals, Cinnamics.

164

258. Steadman, K. J., Burgoon, M.S., Lewis, B.A., Edwardson, S., and Obendorf,
R.L.
Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions.
J. Sci. FoodAgric., 2001, 81, 1094-1100.
Buckwheat groats, Buckwheat flour.
Rutin, Quercetin.
259. Steinhaus, B., and Engelhardt, U. H.
Theaflavins in black tea.
Z Lebensm Unters Forsch, 1989, 188, 509-511.
Black tea.
Total theaflavins, Theaflavin, Theaflavin-e gallate, Theaflavin-3'-gallate, Theaflavin3-3'-gallate.
260. Stewart, A. J., Bozonnet, S., Mullen, W., Jenkins, G., Lean, M. E. J., and
Crozier, A.
Occurrence of flavonols in tomatoes and tomato-based procucts.
J. Agric. Food Chem., 2000, 48, 2663-2669.
Tomatoes - Spanish, Israeli, South African, English, Scottish -Beefsteak, Cherry,
Yellow.
Quercetin, Kaempferol.
261. Suárez, B., Picinelli, A., Mangas, J. J.
Solid-phase extraction and high-performance liquid chromatographic determination
of polyphenols in apple musts and ciders.
J. Chronmatogr. A, 1996, 727, 203-209.
Apple - must, cider.
Epicatechin, Quercetin, Caffeic acid, p-Coumaric acid.
262. Tarola, A. M., Milano, F., and Giannetti, V.
Simultaneous determination of phenolic compounds in red wines by HPLC.
Analytical Letters, 2007, 40, 2433-2445.
Red wines – Prinitivo Puglia, Castel de Polis, Solopaca, Montepulciano, Barbera,
Ciro, Merlot, Colferraio, Rosso del Salento, Primitivo di Manduria.
Catechin, Epicatechin, Quercetin, Gallic acid, Caffeic acid, Chlorogenic acid,
Resveratrol.
263. Teissedre, P-L., and Landrault, N.
Wine phenolics: contribution to dietary intake and bioavailability.
Food Res. Int., 2000, 33, 461-467.
Wines - red, white.
Catechin, Epicatechin, Malvidin, Procyanidin B1, B2, B3, B4, Caffeic acid pCoumaric acid, gallic acid.

165

264. Tomas-Barberan, F.A., Gil, M.I., Cremin, P., Waterhouse, A.L., Hess-Pierce,
B., and Kader, A.A.
HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and
plums.
J. Agric. Food Chem., 2001, 49, 4748-4760.
Nectarines (white & yellow flesh), Peaches (white & yellow flesh), Plums (red &
yellow).
Catechin, Epicatechin, Quercetin glycosides, Cyanidin glycosides, Hydrocinnamic
acid derivatives, Procyanidins (B1 & others for nectarines and peaches; B1, B2,
B4, A-type dimers, & others for plums), Totals.
265. Tomás-Lorente, F., García-Viguera, C., Ferreres, F., and Tomás-Barberán, F.
Phenolic compounds analysis in the determination of fruit jam genuineness.
J. Agric. Food Chem., 1992, 40, 1800-1804.
Jams - Apricot, Peach, Plum, Strawberry, Sour Orange.
Quercetin, Kaempferol, Rutin, Naringin, Neohesperidin.
266. Toyoda, M., Tanaka, K., Hoshino, K., Akiyama, H., Tanimura, A., and Saito, Y.
Profiles of potentially antiallergic flavonoids in 27 kinds of health tea and green tea
infusions.
J. Agric. Food Chem., 1997, 45, 2561-2564.
Green teas, Health teas.
Quercetin, Myricetin, Kaempferol, Apigenin, Luteolin, Scutellarein.
267. Trichopoulou, A., Vasilopoulou, E., Hollman, P., Chamalides, Ch., Foufa, E.,
Kaloudis,Tr., Kromhout, D., Miskaki, Ph., Petrochilou, I., Poulima, E.,
Stafilakis, K., and Theophilou, D.
Nutritional composition and flavonoid content of edible wild greens and green pies:
a potential rich source of antioxidant nutrients in the Mediterranean diet.
Food Chem., 2000, 70, 319-323.
Fennel, Chive, Annual saw-thistle, Hartwort, Corn poppy, Dock - broad leaf, Queen
Anne’s lace, Cretan green pie.
Quercetin, Kaempferol Myricetin, Isorhamnetin, Luteolin, Apigenin.
268. Tsanova-Savova, S., and Ribarova, F.
Free and conjugated myricetin, quercetin, and kaempferol in Bulgarian red wines.
J. Food Comp. Anal., 2002, 15, 639-645.
Red wines (Bulgarian).
Myricetin, Quercetin, Kaempferol.
269. Tsanova-Savova, S., Ribarova, F., and Gerova, M.
(+)-Catechin and (-)-Epicatechin in Bulgarian fruits.
J. Food Comp. Anal., 2005, 18, 691-698.
Apple, Pear, Peach, Apricot, Plum, Cherry, sweet, Cherry, sour, Raspberry,
Blackberry, Strawberry, Blueberry, Grape, black, Grape, white, Melon, Fig.
Catechin, Epicatechin.

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270. Tsao, R., Yang, R., Young, J.C., and Zhu, H. T
Polyphenolic profiles in eight apple cultivars using high-performance liquid
chromatography (HPLC).
J. Agric. Food Chem., 2003, 51, 6347-6353.
Apples(Empire, McIntosh, Cortland, Red Delicious, Northen Spy, Golden Delicious,
Ida Red).
Catechin, Epicatechin, Procyanidin B2, Cyanidin, Quercetin, Phloretin, Phloridzin,
Total polyphenolics.
271. Tsushida T., and Suzuki, M.
Content of flavonol glucosides and some properties of enzymes metabolizing the
glucosides in onion.
J. Jap. Soc. Food Sci. Technol., 1996, 43, 642-649.
Onion - yellow (7 cultivars), red (1 cultivatar), white (3 cultivars).
Quercetin, Isorhamnetin.
272. Unilever Bestfoods, North America.
Summary Flavonoid Content of Teas in the U.S. Market.
Unpublished Data, 2002.
273. Usenik, V., Štampar, F., and Veberič, R.
Anthocyanins and fruit color in plums (Prunus domestica L.) during ripening.
Food Chemistry, 2009, 114, 529-534.
Plums – 4 varieties.
Cyanidin, Peonidin.
274. Usenik, V., Fabčič, J., and Štampar, F.
Sugars, organic acids, phenolic composition and antioxidant activity of sweet
cherry (Prunus avium L.).
Food Chemistry, 2008, 107, 185-192.
Sweet cherries.
Epicatechin, Quercetin, Chlorogenic acid, p-Coumaroylquinic acid, Total phenols,
Antioxidant activity (Antioxidant Equivalent of Ascorbic Acid, AEAC).
275. Valles, B.S., Santamaria Victorero, J., Mangas Alonso, J.J., and Blanco
Gomis, D.
High-performance liquid chromatography of the neutral phenolic compounds of low
molecular weight in apple juice.
J. Agric. Food Chem., 1994, 42, 2732-2736.
Apple juice (N Senora, San Pedro, & San Juan varieties).
Catechin, Epicatechin, Rutin, Quercetrin, Isoquercetin + Hyperin, Procyanidins B1,
B2, C1 + tetramer, Unknown procyanidin, , Phloretin xyloglucoside, Unknown
flavonol, Avicularin, Phloridzin.

167

276. Valavanidis, A., Vlachogianni, T., Psomas, A., Zovoili, A., and Siatis, V.
Polyphenolic profile and antioxidant activity of five apple cultivars grown under
organic and conventional agricultural practices.
Int. J. Food Sci. Technol., 2009, 44, 1167-1175.
Apples – Red Delicious Starking, Golden Delicious, Granny Smith, Royal Gala,
Jona Gold.
Catechin, Epicatechin, Procyanidins, Cyanidin, Quercetin, Chlorogenic acid.
277. Vanamala, J., Reddivari, L., Yoo, K. S., Pike, L. M., and Patil, B. S.
Variation in the content of bioactive flavonoids in different brands of orange and
grapefruit juices.
J. Food Comp. Anal., 2006, 19, 157-166.
Orange juice, Grapefruit juice – different brands.
Hesperitin, Naringenin, Didymin, Poncirin, Quercetin.
278. Vandercook, C. E., and Tisserat, B.
Flavonoid changes in developing lemons grown in vivo and in vitro.
Phytochemistry, 1989, 28, 799-803.
Lemon.
Hesperidin, Rutin, Diosmin.
279. van der Sluis, A.A., Dekker, M., de Jager, A., and Jongen, W.M.F.
Activity and concentration of polyphenolic antioxidants in apple: Effect of cultivar,
harvest year, and storage conditions.
J. Agric. Food Chem., 2001, 49(8), 3606-3613.
Apples-w/o skin & whole (Jonagold)
Quercetin glycosides, Epicatechin, Phloridzin, Chlorgenic acid.
280. Veberic, R., Jakopic, J., Stampar, F., and Schmitzer, V.
European elderberry (Sambucus nigra L.) rich in sugars, organic acids,
anthocyanins and selected polyphenols.
Food Chemistry, 2009, 114, 511-515.
European elderberries.
Cyanidin, Quercetin.
281. Veberic, R., Colaric, M., and Stampar, F.
Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern
Mediterranean region.
Food Chemistry, 2008, 106, 153-157.
Fig – 3 cultivars.
Catechin, Epicatechin, Quercetin, Gallic acid, Chlorogenic acid, Syringic acid.
282. Velioglu, Y. S., Ekici, L., and Poyrazoglu, E. S.
Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and
astringency removal of its commercial juice.
Int. J. Food Sci. Technol., 2006, 41, 1011-1015.

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European cranberrbush berries.
Catechin, Epicatechin, Procyanidin, Cyanidin, Quercetin, Chlorogenic acid,
Hydroxybenzoic acid, Total phenolics.
283. Vrhovsek, U., Rigo, A., Tonon, D., and Mattivi, F.
Quantitation of polyphenols in different apple varieties.
J. Agric. Food Chem., 2004, 52, 6532-6538.
Apples – Renetta, Red Delicious, Granny Smith, Morgenduft, Golden Delicious,
Royal Gala,Braeburn, Fuji.
Catechin, Epicatechin, Procyanidins, Cyanidin, Quercetin, Total polyphenols,
Hydroxycinnamates (5'-caffeoyl, p_Comaroylquinic, p-Coumaric acids),
Dihydrochacones (Phloridzin, Phloretin).
284. Vuorinen, H., Määttä, Törrönen, R.
Content of the flavonols Myricetin, Quercetin, and Kaempferol in Finnish berry
wines.
J. Agric. Food Chem., 2000, 48, 2675-2680.
Berry wines Red - Black currant, Red currant, Strawberry, Raspberry, black
currant-strawberry, raspberry, black currant-crowberry, Black currant-crowberryrose hip, Crowberry, Bog whortleberry- strawberry-black currant-crowberry, Berry
wines White - White currant, Gooseberry.
Quercetin, Kaempferol, Myricetin.
285. Wang, S. Y., Chen, H., Camp, M. J., and Ehlenfeldt, M. K.
Flavonoid constituents and their contribution to antioxidant activity in cultivars and
hybrids of rabbiteye blueberry (Vaccinium ashei Reade).
Food Chemistry, 2012, 132, 855-864.
Blueberries Rabbiteye (36 cultivars) and hybrids (6).
Myricetin, Quercetin, Cyanidin, Delphinidin, Malvidin, Petunidin.
286. Wang, C. Y., Wang, S. Y., and Chen, C.
Increasing antioxidant activity and reducing decay of blueberries by essential oils.
J. Agric. Food Chem., 2008, 56, 3587-3592.
Blueberries.
Kaempferol, Myricetin, Quercetin, Cyanidin, Delphinidin, Malvidin, Petunidin,
Chlorogenic acid, Resveratrol.
287. Wang, S. Y., Chen, C., Sciarappa, W., Wang, C. Y., and Camp, M.
Fruit quality, antioxidant capacity, and flavonoid content of organically grown and
conventionally grown blueberries.
J. Agric. Food Chem., 2008, 56, 5788-5794.
Blueberries.
Myricetin, Quercetin, Cyanidin, Delphinidin, Malvidin, Petunidin, Chlorogenic acid,
Resveratrol, Total phenolics, ORAC.

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288. Wang, M., Simon, J.E., Aviles, I.F., He, K., Zheng, Q-Y., Tadmor, Y.
Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.).
J. Agric. Food Chem., 2003, 51, 601-608.
Artichoke heads (Imperial Star, Green Globe, Violet).
Apigenin, Luteolin, Naringenin, 1-caffeoylquinic acid, chlorogenic acid, Cynaroside,
Cynarin.
289. Wang, S.Y., and Lin, H-S.
Compost as a soil supplement increases the level of antioxidant compounds and
oxygen radical absorbance capacity in strawberries.
J. Agric. Food Chem., 2003, 51, 6844-6850.
Strawberries (Allstar, Honeoye).
Kaempferol, Elagic acid, p-Coumaroyl glucose, Dihydroflavonol, Cyanidin,
Pelargonidin, ORAC.
290. Wang, S.Y., Zheng, W., and Galleta, G.
Cultural system affects fruit quality and antioxidant capacity in strawberries.
J. Agric. Food Chem., 2002, 50, 6534-6542.
Strawberries (Allstar, Earliglow, Delmarvel, Latestar, Lester, Mohawk, Norteaster,
Redchief, B28, B35, B244-89, MEUS 8, MEUS 9, US 292).
Quercetin, Kaempferol, Ellagic acid, p-Coumaroyl glucose, Cyanidin, Pelargonidin,
Fructose, Glucose, Sucrose, Malic acid, Citric acid, Ascorbic acid, Soluble solids,
ORAC.
291. Wang, H. F., Helliwell, K.
Determination of flavonols in green and black tea leaves and green tea infusions
by high-performance liquid chromatography.
Food Res. Int., 2001, 34, 223-227.
Green tea leaves, Black tea leaves, Green tea infusions.
Quercetin, Kaempferol, Myricetin
292. Wang, H., Nair. M. G., Iezzoni, A. F., Strasburg, G. M., Booren, A. M., and
Gray, I.
Quantification and characterization of anthocyanins in Balaton tart cherries.
J. Agric. Food Chem., 1997, 45, 2556-2560.
Cherries - Balaton, Montmorency.
Cyanidin.
293. Will, F., Hilsendegen, P., Bonerz, D., Patz, C-D., and Dietrich, H.
Analytical composition of fruit juices from different sour cherry cultivars.
J. Appl. Bot. Food Qual., 2005, 79, 12-16.
Sour cherry juices – 5 cultivars.
Catechin, epicatechin, Quercetin, Cyanidin, Peonidin, 3-, 5-Coumaroylquinic acid,
Chlorogenic acid.

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294. Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., and
Prior, R. L.
Concentrations of anthocyanins in common foods in the United States and
estimation of normal consumption.
J. Agric. Food Chem., 2006, 54, 4069-4075.
Fruits: Apples (Fuji, Gala, Red delicious), Blackberry, Marion blackberry, Blueberry
(cultivated, wild), Cherry (sweet), Chokeberry, cranberry, Currant (black, red),
Elderberry, Gooseberry, Grape (red, Concord), Nectarine, Peach, Plum (black),
Raspberry (black, red), Strawberry. Vegetables: Black bean, Eggplant, Red
cabbage, Red leaf lettuce, Red onion, Red radish, Small red beans. Nuts:
Pistachio.
295. Wu, X., Gu, L., Prior, R. L., and McKay, S.
Characterization of anthocyanins and proanthocyanidins in some cultivars of
Ribes, Aronis, and Sambucus and their antioxidant capacity.
J. Agric. Food Chem., 2004, 52, 7846-7856.
Black Currants (cv.. Ben Alder, Ben Navis, Ben, Lomond, Ben Tirran, Titania,
Ukraine), Gooseberries (cv. Winham, Lancashire, Dan’s Mistake, Careless),
Chokeberries, Elderberries, Red Currants.
Cyanidin, Delphinidin, Pelargonidin, Peonidin, Petunidin, Total Phenolics, ORAC.
296. Yamada, K., Naemura, A., Sawashita, N., Noguchi, Y., and Yamamoto, J.
An onion variety has natural antithrombotic effect as assessed by
thrombosis/thrombolysis models in rodents.
Thrombosis Res., 2004, 114, 213-220.
Onion yellow (Kitamiko27, Toyohira, Kitawasa3, Tsukisappu, Superkitamomiji,
CS3-12, Rantaro, 2935A, K83211), Onion red (Tsukiko22).
Quercetin, Platelet reactivity, Coagulation, Thrombolytic activity.
297. Yang, B., Halttunen, T., Raimo, O., Price, K., and Kallio, H.
Flavonol glycosides in wild and cultivated berries of three major subspecies of
Hippophaë rhamnosides and changes during harvesting period.
Food Chemistry, 2009, 115, 657-664.
Sea buckthorn berries, wild.
Isorhamnetin, Quercetin.
298. Yao, L., Jiang, Y., Singanusong, R., D’Arcy, B., Datta. N., Caffin, N., and
Raymont, K.
Flavonoids in Australian Melaleuca, Guia, Lophostemon, Banksia and Helianthus
honeys and their potential for floral authentication.
Food Res. Int., 2004, 37, 166-174.
Honeys (Australia).
Myricetin, Quercetin, Luteolin, Kaempferol, Isoramnetin, Tricetin,
PinocembrinChrysin,Pinobanksin, Genkwanin.

171

299. Yao, L., Jiang, Y., D’Arcy, B., Singanusong, R., Datta. N., Caffin, N., and
Raymont, K.
Quantitative high-performance liquid chromatography analyses of flavonoids in
Australian Eucalyptus honeys.
J. Agric. Food Chem., 2004, 52, 210-214.
Honeys (Australian Ecalyptus ).
Myricetin, Quercetin, Luteolin, Kaempferol, Isoramnetin, Tricetin,
PinocembrinChrysin,Pinobanksin.
300. Yilmaz, Y., and Toledo, R.T.
Major flavonoids in grape seeds and skins: Antioxidant capacity of catechin,
epicatechin, and gallic acid.
J. Agric.Food Chem., 2004, 52, 255-260.
Grape seeds (Muscadine).
Catechin, Epicatechin, Gallic acid, ORAC.
301. Yoo, K.M., Lee, K.W., Park, J.B., Lee, H.J., and Hwang, I.K.
Variation in major antioxidants and total antioxidant activity of yuzu (Citrus junos
Sieb ex Tanaka) during maturation and between cultivars.
J. Agric. Food Chem., 2004, 52, 5907-5913.
Yuzu (Citrus fruit) cv. Wando, Goheung, Sadeung.
Hesperetin, Naringenin, Total Phenolics, Vitamin C, Total antioxidant activity.
302. You, Q., Wang, B., Chen, F., Huang, Z., Wang, X., and Luo, P.
Comparison of anthocyanins and phenolics in organically and conventionally
grown blueberries, in selected cultivars.
Food Chemistry, 2011, 125, 201-208.
Blueberries – Powder blue, Climax, Tifblue.
Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin, Quercetin, Caffeic acid,
Chlorogenic acid, p-Coumaric acid, Total phenols, Total anthocyanins, ORAC.
303. Young, J. E., Zhao, X., Carey, E. E., Welti, R., Yang, S-S., and Wang, W.
Phytochmical phenolics in organically grown vegetabes.
Mol. Nutr. Food Res., 2005, 49, 1136-1142.
Lettuce - Kalura leaf, Red Sails leaf, Collard green (top bunch), Pac Choi.
Apigenin, Luteolin, Kaempferol, Quercetin.
304. Yusof, S., Ghazali, H. M., and King, G. S.
Naringin content in local citrus fruits.
Food Chem., 1990, 37, 113-121.
Pummelo, Rough lime.
Naringin.
305. Yousfi, K., Cert, R. M., and Garćia, J. M.
Changes in quality and phenolic compounds of virgn olive oils during objectively
described fruit maturation.

172

Eur. Food Res. Technol., 2006, 223, 117-124.
Olive oils (Arbequina and Picual cultivars).
Apigenin,Luteolin, Other phenolic compounds.
306. Zafrilla, P., Ferreres, F., and Tomas-Barberan, F.A.
Effect of processing and storage on the antioxidant ellagic acid derivatives and
flavonoids of red raspberry (Rubus idaeus) jams.
J. Agric. Food Chem., 2001, 49(8), 3651-3655.
Raspberies raw and Jam.
Quercetin, Kaempferol, Ellagic acid.
307. Zheng, W. and Wang, S.Y.
Oxygen radical absorbing capacity of phenolics in blueberries, cranberries,
chokeberries, and lingonberries.
J. Agric. Food Chem., 2003, 51, 502-509.
Blueberries, Cranberries, Chokeberries, Lingonberries.
Kaempferol, Myricetin, Quercetin, Cyanidin, Malvinidin, Peonidin, Petunidin,
Chlorogenic acid, Vanillic acid, Caffeic acid, p-Coumaric acid, Total phenols, Total
anthocyanins, ORAC
308. Zheng, W. and Wang, S.Y.
Antioxidant activity and phenolic compounds in selected herbs.
J. Agric. Food Chem., 2001, 49(11), 5165-5170.
Garden Sage, Marjoram-hard, sweet, Mexican Oregano, Garden Thyme,
Rosemary.
Luteolin, Apigenin, Naringin (naringenin-5-rhamnosidoglucoside), Rutin, Quercetin3-O-rhamnosyl-(1-2)-rhamnosyl-(1-6)-glucoside, Kaempferol-3-O-rhamnosyl-(1-2)rhamnosyl-(1-6)-glucoside, Vanillic acid, Caffeic acid, Rosmarinic acid, Hispidulin,
Cirsimaritin, Carnosic acid, Rosmanol, Total phenolics .

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