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User Manual: Release 3.1
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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 1. 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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 Mndez, 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. 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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. 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