Flav3.1_docx Release 3.1 Flav R03 1

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.

 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

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.

Isoflavones are not included in this database. A separate database, the “USDA-

Iowa 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.

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.

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.

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

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 7-

rutinoside) = 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.

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

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.

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

Unit Units of measure (e.g. mg)

* 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

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

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.

Rptd_StdDev The standard deviation of the mean given in the original

data source.

Num_Data_Pts The number of data points given in the data source

LT Indicates that Rptd_CmpdVal was reported as either below

the level of detection or quantification or as “trace”

Fresh_Dry_Wt Indicates the Rptd_CmpdVal was reported on either the

fresh weight or dry weight basis.

Rptd_Units Units reported in the original data source.

Quant_Std Quantification Standard

Conv_Factor_G Factor used to convert individual glycosides to the

aglycone form

Conv_Factor_M Factor used to convert a value from the dry-weight basis to

the fresh weight basis

Conv_Factor_

SpGr

Factor used to convert values reported on a liquid volume

to mg/100 g using the specific gravity

Cmpd_Val 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

Cmpd_StdDev Standard deviation of the mean, with all conversion the

same as those done to the Cmpd_Val ; null if not provided

or could not be calculated

* Primary keys for Flavonoid Individual Data file.

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

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

isorhamnetin)

OHO

2' 4'

Flavonol R1 R

Isorhamnetin OMe H

Kaempferol H H

Myricetin OH OH

Quercetin OH H

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

OHO

Flavone R1

Apigenin H

Luteolin OH

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

OHO

Flavanone R1 R2

Eriodictyol OH OH

Hesperetin OMe OH

Naringenin OH H

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

Gallate

Flavan-3-ol R1 R 2 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.

Theaflavin R1 R2

Theaflavin OH OH

Theaflavin-3-gallate Gallate OH

Theaflavin-3’-gallate OH Gallate

Theaflavin-3,3’-digallate Gallate Gallate

Figure 6. Chemical structure of anthocyanidins (cyanidin, delphinidin, malvidin,

pelargonidin, peonidin, petunidin).

OHO

Anthocyanidin R1 R2

Cyanidin H OH

Delphinidin OH OH

Malvidin OMe OMe

Pelargonidin H H

Peonidin H OMe

Petunidin OH OMe

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)

16



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

01 – Dairy and Egg Products

01103 Milk, chocolate, fluid,

commercial, reduced fat, with

added vitamin A and vitamin D

Flavan-3-ols (-)-Epicatechin 0.26 2 0.21 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 0.00 0.00 B 16

(+)-Catechin 0.82 2 0.71 0.11 1.53 B 16

(+)-Gallocatechin 0.00 2 0.00 0.00 B 16

Flavones Apigenin 0.00 1 0.00 0.00 C 115

Luteolin 0.00 1 0.00 0.00 C 115

Flavonols Kaempferol 0.00 1 0.00 0.00 C 115

Myricetin 0.05 1 0.05 0.05 C 115

Quercetin 0.12 1 0.12 0.12 C 115

02 – Spices and Herbs

02044 Basil, fresh (Ocimum

basilicum) Flavanones Hesperetin 0.00 1 0.00 0.00 C 133

Flavones Apigenin 0.00 1 0.00 0.00 C 133

Luteolin 0.00 1 0.00 0.00 C 133

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 133

Kaempferol 0.00 1 0.00 0.00 C 133

Quercetin 0.00 1 0.00 0.00 C 133

02054 Capers, canned (Capparis

spinosa) Flavonols Kaempferol 131.34 20 12.13 59.49 247.97 B 98, 125

Quercetin 172.55 20 26.49 45.05 519.85 B 98, 125

99360 Capers, raw Flavonols Kaempferol 259.19 3 27.06 214.99 308.33 C 98

Quercetin 233.84 3 50.31 149.31 323.38 C 98

99379 Chives, Chinese, raw Flavonols Kaempferol 17.11 6 6.23 15.07 19.16 C 238

02045 Dill weed, fresh (Anethum

graveolens) Flavanones Hesperetin 0.00 2 ` 0.00 0.00 C 133

Flavones Apigenin 0.00 3 0.00 0.00 C 133, 170

Luteolin 0.00 3 0.00 0.00 C 133, 170

Flavonols Isorhamnetin 43.50 2 28.50 15.00 72.00 C 133

Kaempferol 13.33 3 7.06 0.00 24.00 C 133, 170

Myricetin 0.70 1 0.70 0.70 C 170

Quercetin 55.15 3 29.82 7.45 110.00 C 133, 170

99104 Licorice root Flavonols Quercetin 0.00 1 0.00 0.00 D 112

99115 Oregano, fresh Flavanones Hesperetin 0.00 2 0.00 0.00 C 133

Flavones Apigenin 2.57 3 0.72 1.70 4.00 C 133, 253

Luteolin 1.00 3 1.00 0.00 3.00 C 133, 253

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)

17



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavonols Isorhamnetin 0.00 2 0.00 0.00 C 133

Kaempferol 0.00 3 0.00 0.00 C 133, 253

Myricetin 2.10 1 2.10 2.10 D 253

Quercetin 7.30 3 7.30 0.00 21.90 C 133, 253

99646 Oregano, Mexican, dried Flavanones Eriodictyol 85.33 3 6.69 72.00 93.00 C 164

Naringenin 372.00 3 24.38 335.00 418.00 C 164

Flavones Apigenin 17.71 3 1.10 15.63 19.38 C 164

Luteolin 1028.75 3 68.77 901.29 1137.22 C 164

Flavonols Quercetin 42.00 3 4.04 34.00 47.00 C 164

99380 Oregano, Mexican, fresh Flavanones Naringenin 0.00 1 0.00 0.00 D 308

Flavones Apigenin 0.00 1 0.00 0.00 D 308

Luteolin 25.10 1 25.10 25.10 D 308

Flavonols Kaempferol 0.00 1 0.00 0.00 D 308

Quercetin 0.00 1 0.00 0.00 D 308

02064 Peppermint, fresh (Mentha x

piperita L. nothosubsp.

piperita)

Flavanones Eriodictyol 30.92 28 2.57 12.27 54.53 C 13

Hesperetin 10.16 30 0.98 0.00 21.94 C 13, 133

Flavones Apigenin 5.39 30 3.28 0.24 99.00 C 13, 133

Luteolin 12.66 30 1.17 5.49 42.00 C 13, 133

Flavonols Isorhamnetin 0.00 2 0.00 0.00 C 133

Kaempferol 0.00 2 0.00 0.00 C 133

Quercetin 0.00 2 0.00 0.00 C 133

02063 Rosemary, fresh (Rosmarinus

officinalis) Flavanones Hesperetin 0.00 1 0.00 0.00 C 133

Naringenin 24.86 1 24.86 24.86 C 308

Flavones Apigenin 0.55 2 0.55 0.00 1.10 C 133, 308

Luteolin 2.00 2 2.00 0.00 4.00 C 133, 308

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 133

Kaempferol 0.00 2 0.00 0.00 C 133, 308

Quercetin 0.00 2 0.00 0.00 C 133, 308

99116 Sage, fresh Flavanones Hesperetin 0.00 1 0.00 0.00 C 133

Naringenin 0.00 1 0.00 0.00 C 308

Flavones Apigenin 1.20 2 1.20 0.00 2.40 C 133, 308

Luteolin 16.70 2 16.70 0.00 33.40 C 133, 308

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 133

Kaempferol 0.00 2 0.00 0.00 C 133, 308

Quercetin 0.00 2 0.00 0.00 C 133, 308

02007 Spices, celery seed (Apium Flavones Apigenin 78.65 1 78.65 78.65 C 163

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)

18



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

graveolens) Luteolin 762.40 1 762.40 762.40 C 163

02023 Spices, marjoram, dried

(Origanum majorana) Flavanones Naringenin 0.00 1 0.00 0.00 D 308

Flavones Apigenin 3.50 1 3.50 3.50 D 308

Luteolin 0.00 1 0.00 0.00 D 308

Flavonols Kaempferol 0.00 1 0.00 0.00 D 308

Quercetin 0.00 1 0.00 0.00 D 308

02029 Spices, parsley, dried

(Petroselinum crispum) Flavones Apigenin 4503.50 5 2254.33 1774.60 13506.22 B 124, 179

Luteolin 19.75 1 19.75 19.75 B 179

Flavonols Isorhamnetin 331.24 1 331.24 331.24 B 179

Kaempferol 0.00 1 0.00 0.00 B 179

Quercetin 0.00 4 0.00 0.00 C 124

02037 Spices, saffron (Crocus

sativus) Flavonols Kaempferol 205.48 12 49.23 146.75 318.35 B 39

99117 Tarragon, fresh Flavanones Hesperetin 0.00 1 0.00 0.00 C 133

Flavones Apigenin 0.00 1 0.00 0.00 C 133

Luteolin 1.00 1 1.00 1.00 C 133

Flavonols Isorhamnetin 5.00 1 5.00 5.00 C 133

Kaempferol 11.00 1 11.00 11.00 C 133

Quercetin 10.00 1 10.00 10.00 C 133

02049 Thyme, fresh (Thymus

vulgaris) Flavanones Hesperetin 0.00 1 0.00 0.00 C 133

Naringenin 0.00 1 0.00 0.00 C 308

Flavones Apigenin 2.50 2 2.50 0.00 5.00 C 133, 308

Luteolin 45.25 2 5.75 39.50 51.00 C 133, 308

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 133

Kaempferol 0.00 2 0.00 0.00 C 133, 308

Quercetin 0.00 2 0.00 0.00 C 133, 308

99351 Vinegar, cider (Germany) Flavan-3-ols (-)-Epicatechin 0.82 2 0.28 0.54 1.10 C 6

(+)-Catechin 4.85 2 0.95 3.90 5.80 C 6

Flavonols Quercetin 0.68 2 0.68 0.00 1.35 C 6

99109 Vinegar, wine, red Anthocyanidins Cyanidin 0.00 1 0.00 0.00 C 6

Delphinidin 0.08 1 0.08 0.08 C 6

Malvidin 0.43 1 0.43 0.43 C 6

Peonidin 0.07 1 0.07 0.07 C 6

Petunidin 0.08 1 0.08 0.08 C 6

Flavan-3-ols (-)-Epicatechin 2.20 1 2.20 2.20 C 6

99108 Vinegar, wine, white Flavan-3-ols (-)-Epicatechin 0.60 2 0.60 0.00 1.20 C 6

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)

19



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

04 – Fats and Oils

04053 Oil, olive, salad or cooking Flavones Apigenin 0.09 22 0.01 0.00 0.24 B 29, 57, 185, 305

Luteolin 0.12 456 0.00 0.00 0.79 A 14, 29, 57, 93, 136, 185, 305

06 – Soups, Sauces and Gravies

06931 Sauce, pasta,

spaghetti/marinara,

ready-to-serve

Flavonols Kaempferol 0.01 3 0.01 0.01 C 260

Quercetin 0.91 3 0.91 0.91 C 260

06159 Soup, tomato, canned,

condensed Flavonols Kaempferol 0.00 3 0.00 0.00 C 260

Quercetin 0.14 3 0.14 0.14 C 260

09 – Fruits and Fruit Juices

99594 Acai, berries, purple, fresh Anthocyanidins Cyanidin 53.64 4 21.31 7.07 110.42 C 162

99595 Acai, berries, purple, frozen Anthocyanidins Cyanidin 61.94 6 20.95 23.75 161.74 C 162

99596 Acai, berries, white, frozen Anthocyanidins Cyanidin 0.48 1 0.48 0.48 C 162

99577 Acai, fruit pulp/skin, powder Anthocyanidins Cyanidin 200.96 1 200.96 200.96 C 244

Peonidin 3.91 1 3.91 3.91 C 244

09001 Acerola, (west indian cherry),

raw (Malpighia emarginata) Anthocyanidins Cyanidin 15.71 2 5.18 10.53 20.89 C 54

Pelargonidin 6.84 2 2.45 4.40 9.29 C 54

Flavones Apigenin 0.00 14 0.00 0.00 B 230

Luteolin 0.00 14 0.00 0.00 B 230

Flavonols Kaempferol 1.05 14 0.26 0.90 1.20 B 230

Myricetin 0.00 14 0.00 0.00 B 230

Quercetin 4.74 14 1.16 4.10 5.30 B 230

99002 Apple, skin only Anthocyanidins Cyanidin 5.50 8 1.84 0.00 13.32 C 270

Flavan-3-ols (-)-Epicatechin 28.73 8 5.73 7.81 59.16 C 270

(+)-Catechin 7.40 8 1.54 0.00 12.39 C 270

Flavonols Quercetin 19.36 8 1.04 14.76 23.49 C 270

09504 Apples, Fuji, raw, with skin Anthocyanidins Cyanidin 0.79 14 0.16 0.00 1.83 B 11, 85, 110, 283, 294

Delphinidin 0.01 6 0.00 0.00 0.02 B 85, 110

Malvidin 0.00 4 0.00 0.00 B 110

Pelargonidin 0.01 6 0.00 0.00 0.02 B 85, 110

Peonidin 0.00 4 0.00 0.00 B 110

Petunidin 0.00 4 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 5.55 8 0.56 1.01 13.23 B 11, 110, 283

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 110

(-)-Epigallocatechin 1.14 4 0.49 0.22 2.51 B 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)

20



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(-)-Epigallocatechin 3-gallate 1.93 4 1.45 0.08 6.26 B 110

(+)-Catechin 0.75 8 0.03 0.10 1.30 B 11, 110, 283

(+)-Gallocatechin 0.00 4 0.00 0.00 B 110

Flavanones Hesperetin 0.00 4 0.00 0.00 B 110

Naringenin 0.00 4 0.00 0.00 B 110

Flavones Apigenin 0.00 6 0.00 0.00 0.01 B 85, 110

Luteolin 0.01 4 0.00 0.00 0.02 B 85, 110

Flavonols Myricetin 0.01 6 0.00 0.00 0.03 B 85, 110

Quercetin 2.35 10 0.29 0.00 4.91 B 11, 85, 110, 283

09503 Apples, Gala, raw, with skin Anthocyanidins Cyanidin 1.22 19 0.14 0.00 2.86 B 11, 110, 276, 283, 294

Delphinidin 0.00 4 0.00 0.00 B 110

Malvidin 0.00 4 0.00 0.00 B 110

Pelargonidin 0.00 4 0.00 0.00 B 110

Peonidin 0.00 4 0.00 0.00 B 110

Petunidin 0.00 4 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 6.04 15 1.09 1.11 10.40 B 11, 110, 276, 283

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 B 110

(-)-Epigallocatechin 0.67 3 0.18 0.33 0.96 B 110

(-)-Epigallocatechin 3-gallate 0.11 3 0.11 0.00 0.33 B 110

(+)-Catechin 1.39 15 0.15 0.13 5.10 B 11, 110, 276, 283

(+)-Gallocatechin 0.00 3 0.00 0.00 B 110

Flavanones Hesperetin 0.00 3 0.00 0.00 B 110

Naringenin 0.00 3 0.00 0.00 B 110

Flavones Apigenin 0.00 5 0.00 0.00 B 110, 169

Luteolin 0.00 3 0.00 0.00 B 110, 169

Flavonols Kaempferol 0.00 1 0.00 0.00 C 169

Myricetin 0.00 5 0.00 0.00 B 110, 169

Quercetin 3.80 17 0.41 2.73 10.10 B 11, 110, 169, 276, 283

09501 Apples, Golden Delicious, raw,

with skin Anthocyanidins Cyanidin 0.00 14 0.00 0.00 B 11, 276, 283

Delphinidin 0.00 4 0.00 0.00 B 110

Malvidin 0.00 4 0.00 0.00 B 110

Pelargonidin 0.00 4 0.00 0.00 B 110

Peonidin 0.00 4 0.00 0.00 B 110

Petunidin 0.00 4 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 5.51 18 0.97 1.32 9.20 B 11, 110, 276, 283

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 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)

21



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(-)-Epigallocatechin 0.35 4 0.20 0.00 0.71 B 110

(-)-Epigallocatechin 3-gallate 0.19 4 0.11 0.00 0.40 B 110

(+)-Catechin 0.59 18 0.06 0.00 1.60 B 11, 110, 276, 283

(+)-Gallocatechin 0.00 4 0.00 0.00 B 110

Flavanones Hesperetin 0.00 4 0.00 0.00 B 110

Naringenin 0.00 4 0.00 0.00 B 110

Flavones Apigenin 0.00 4 0.00 0.00 B 110

Luteolin 0.00 2 0.00 0.00 B 110

Flavonols Myricetin 0.00 4 0.00 0.00 B 110

Quercetin 3.69 18 0.73 1.57 4.65 B 11, 110, 276, 283

97068 Apples, Golden Delicious, raw,

without skin Anthocyanidins Delphinidin 0.00 2 0.00 0.00 B 110

Malvidin 0.00 2 0.00 0.00 B 110

Pelargonidin 0.00 2 0.00 0.00 B 110

Peonidin 0.00 2 0.00 0.00 B 110

Petunidin 0.00 2 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 6.27 2 0.31 5.96 6.58 C 110, 270

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 B 110

(-)-Epigallocatechin 1.52 1 1.52 1.52 B 110

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 B 110

(+)-Catechin 2.77 2 2.66 0.11 5.43 C 110, 270

(+)-Gallocatechin 0.00 1 0.00 0.00 B 110

Flavanones Hesperetin 0.00 1 0.00 0.00 B 110

Naringenin 0.00 1 0.00 0.00 B 110

Flavones Apigenin 0.00 2 0.00 0.00 B 110

Luteolin 0.00 2 0.00 0.00 B 110

Flavonols Myricetin 0.00 2 0.00 0.00 B 110

Quercetin 0.51 3 0.04 0.43 0.56 B 110, 270

09502 Apples, Granny Smith, raw,

with skin Anthocyanidins Delphinidin 0.00 4 0.00 0.00 B 110

Malvidin 0.00 4 0.00 0.00 B 110

Pelargonidin 0.00 4 0.00 0.00 B 110

Peonidin 0.00 4 0.00 0.00 B 110

Petunidin 0.00 4 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 7.11 16 1.14 2.18 12.40 B 58, 110, 276, 283

(-)-Epicatechin 3-gallate 0.01 7 0.01 0.00 0.05 B 58, 110

(-)-Epigallocatechin 0.71 7 0.28 0.00 1.69 B 58, 110

(-)-Epigallocatechin 3-gallate 0.24 7 0.09 0.00 0.52 B 58, 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)

22



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(+)-Catechin 1.87 16 0.28 0.30 3.60 B 58, 110, 276, 283

(+)-Gallocatechin 0.00 7 0.00 0.00 B 58, 110

Flavanones Hesperetin 0.00 4 0.00 0.00 B 110

Naringenin 0.00 4 0.00 0.00 B 110

Flavones Apigenin 0.00 5 0.00 0.00 B 110, 239

Luteolin 0.00 3 0.00 0.00 C 110, 239

Flavonols Kaempferol 0.00 1 0.00 0.00 C 239

Myricetin 0.00 5 0.00 0.00 B 110, 239

Quercetin 2.54 14 0.30 1.34 4.14 B 110, 239, 276, 283

09003 Apples, raw, with skin (Malus

domestica) Anthocyanidins Cyanidin 1.57 95 0.28 0.00 15.42 B 11, 85, 110, 276, 279, 283, 294

Delphinidin 0.00 24 0.00 0.00 0.02 A 85, 110

Malvidin 0.00 20 0.00 0.00 A 110

Pelargonidin 0.00 24 0.00 0.00 0.02 A 85, 110

Peonidin 0.02 22 0.01 0.00 0.28 A 110, 294

Petunidin 0.00 20 0.00 0.00 A 110

Flavan-3-ols (-)-Epicatechin 7.53 150 0.44 0.80 19.16 B 11, 15, 58, 67, 110, 158, 269,

276, 279, 283

(-)-Epicatechin 3-gallate 0.01 59 0.00 0.00 0.19 A 15, 58, 110

(-)-Epigallocatechin 0.26 59 0.07 0.00 2.51 A 15, 58, 110

(-)-Epigallocatechin 3-gallate 0.19 59 0.11 0.00 6.26 A 15, 58, 110

(+)-Catechin 1.30 140 0.07 0.00 5.10 B 11, 15, 58, 67, 110, 269, 276,

283

(+)-Gallocatechin 0.00 59 0.00 0.00 A 15, 58, 110

Flavanones Hesperetin 0.00 19 0.00 0.00 A 110

Naringenin 0.00 19 0.00 0.00 A 110

Flavones Apigenin 0.00 51 0.00 0.00 0.01 B 85, 110, 116, 169, 230, 239

Luteolin 0.12 42 0.08 0.00 2.70 B 12, 85, 110, 116, 169, 230, 239

Flavonols Kaempferol 0.14 37 0.07 0.00 2.67 B 12, 67, 85, 116, 141, 169, 179,

230, 239

Myricetin 0.00 53 0.00 0.00 0.03 B 12, 85, 110, 116, 141, 169, 230,

239

Quercetin 4.01 139 0.12 0.00 11.47 B 11, 12, 67, 85, 110, 116, 141,

158, 169, 179, 212, 230, 239,

276, 279, 283

09004 Apples, raw, without skin

(Malus domestica) Anthocyanidins Cyanidin 2.17 6 1.34 0.60 8.90 B 85, 110

Delphinidin 0.01 8 0.00 0.00 0.02 B 85, 110

Malvidin 0.00 4 0.00 0.00 B 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)

23



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Pelargonidin 0.01 8 0.00 0.00 0.02 B 85, 110

Peonidin 0.00 4 0.00 0.00 B 110

Petunidin 0.00 4 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 6.25 43 0.60 0.00 14.23 B 15, 37, 110, 270

(-)-Epicatechin 3-gallate 0.00 31 0.00 0.00 A 15, 110

(-)-Epigallocatechin 0.14 31 0.08 0.00 1.52 A 15, 110

(-)-Epigallocatechin 3-gallate 0.03 31 0.02 0.00 0.48 A 15, 110

(+)-Catechin 1.23 37 0.17 0.00 5.52 B 15, 110, 270

(+)-Gallocatechin 0.00 31 0.00 0.00 A 15, 110

Flavanones Hesperetin 0.00 3 0.00 0.00 B 110

Naringenin 0.00 3 0.00 0.00 B 110

Flavones Apigenin 0.00 8 0.00 0.00 0.01 B 85, 110

Luteolin 0.01 8 0.00 0.00 0.02 B 85, 110

Flavonols Kaempferol 0.01 4 0.01 0.01 B 85

Myricetin 0.01 8 0.00 0.00 0.03 B 85, 110

Quercetin 1.05 39 0.16 0.00 2.00 B 37, 85, 110, 134, 270, 279

97071 Apples, Red Delicious, raw,

without skin Anthocyanidins Cyanidin 2.95 4 1.97 0.80 8.90 B 85, 110

Delphinidin 0.01 4 0.00 0.00 0.02 B 85, 110

Malvidin 0.00 2 0.00 0.00 B 110

Pelargonidin 0.01 4 0.00 0.00 0.02 B 85, 110

Peonidin 0.00 2 0.00 0.00 B 110

Petunidin 0.00 2 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 4.09 2 0.11 3.98 4.20 B 110

(-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 B 110

(-)-Epigallocatechin 1.37 2 0.07 1.30 1.44 B 110

(-)-Epigallocatechin 3-gallate 0.46 2 0.02 0.43 0.48 B 110

(+)-Catechin 1.00 2 0.03 0.97 1.02 B 110

(+)-Gallocatechin 0.00 2 0.00 0.00 B 110

Flavanones Hesperetin 0.00 2 0.00 0.00 B 110

Naringenin 0.00 2 0.00 0.00 B 110

Flavones Apigenin 0.00 4 0.00 0.00 0.01 B 85, 110

Luteolin 0.01 4 0.00 0.00 0.02 B 85, 110

Flavonols Myricetin 0.01 4 0.00 0.00 0.03 B 85, 110

Quercetin 0.41 4 0.02 0.00 0.66 B 85, 110

09500 Apples, Red Delicious, raw.

with skin Anthocyanidins Cyanidin 4.91 21 0.97 1.41 15.42 B 85, 110, 276, 283, 294

Delphinidin 0.01 6 0.00 0.00 0.02 B 85, 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)

24



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Malvidin 0.00 4 0.00 0.00 B 110

Pelargonidin 0.01 6 0.00 0.00 0.02 B 85, 110

Peonidin 0.07 6 0.05 0.00 0.28 B 110, 294

Petunidin 0.00 4 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 9.83 19 1.58 0.80 15.92 B 58, 110, 270, 276, 283

(-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 B 58, 110

(-)-Epigallocatechin 0.37 7 0.24 0.00 1.44 B 58, 110

(-)-Epigallocatechin 3-gallate 0.13 7 0.09 0.00 0.65 B 58, 110

(+)-Catechin 2.00 19 0.35 0.00 3.10 B 58, 110, 270, 276, 283

(+)-Gallocatechin 0.00 7 0.00 0.00 B 58, 110

Flavanones Hesperetin 0.00 4 0.00 0.00 B 110

Naringenin 0.00 4 0.00 0.00 B 110

Flavones Apigenin 0.00 6 0.00 0.00 0.01 B 85, 110

Luteolin 0.01 4 0.00 0.00 0.02 B 85, 110

Flavonols Myricetin 0.01 6 0.00 0.00 0.03 B 85, 110

Quercetin 3.86 18 0.52 0.25 7.60 B 85, 110, 270, 276, 283

09019 Applesauce, canned,

unsweetened, without added

ascorbic acid (includes USDA

commodity)

Flavan-3-ols (-)-Epicatechin 5.41 1 5.41 5.41 C 15

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 C 15

(+)-Catechin 0.69 1 0.69 0.69 C 15

(+)-Gallocatechin 0.00 1 0.00 0.00 C 15

Flavones Apigenin 0.00 4 0.00 0.00 B 116

Luteolin 0.00 4 0.00 0.00 B 116

Flavonols Kaempferol 0.00 4 0.00 0.00 B 116

Myricetin 0.00 4 0.00 0.00 B 116

Quercetin 2.00 4 2.00 2.00 B 116

09023 Apricots, canned, water pack,

without skin, solids and liquids Flavones Apigenin 0.00 4 0.00 0.00 B 116

Luteolin 0.00 4 0.00 0.00 B 116

Flavonols Kaempferol 0.00 4 0.00 0.00 B 116

Myricetin 0.00 4 0.00 0.00 B 116

Quercetin 0.00 4 0.00 0.00 B 116

09021 Apricots, raw (Prunus

armeniaca) Flavan-3-ols (-)-Epicatechin 4.74 42 0.60 0.02 8.29 B 15, 58, 66, 67, 68, 269

(-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 B 15, 58

(-)-Epigallocatechin 0.00 7 0.00 0.00 B 15, 58

(-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 B 15, 58

(+)-Catechin 3.67 42 0.46 0.31 7.34 B 15, 58, 66, 67, 68, 269

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)

25



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(+)-Gallocatechin 0.00 7 0.00 0.00 B 15, 58

Flavones Apigenin 0.00 2 0.00 0.00 B 116, 169

Luteolin 0.00 2 0.00 0.00 B 116, 169

Flavonols Kaempferol 0.63 33 0.08 0.00 1.32 B 66, 67, 68, 116, 141, 169

Myricetin 0.00 3 0.00 0.00 C 116, 141, 169

Quercetin 1.63 34 0.20 0.38 2.90 B 66, 67, 68, 116, 134, 141, 169

99043 Arctic bramble berries Anthocyanidins Cyanidin 88.30 1 88.30 88.30 C 172

Pelargonidin 0.70 1 0.70 0.70 C 172

Flavan-3-ols (-)-Epicatechin 1.80 1 1.80 1.80 C 172

(+)-Catechin 2.30 1 2.30 2.30 C 172

Flavonols Isorhamnetin 1.40 1 1.40 1.40 C 172

Kaempferol 0.15 2 0.15 0.00 0.30 C 109, 172

Myricetin 0.00 1 0.00 0.00 C 109

Quercetin 9.10 2 6.00 3.10 15.10 C 109, 172

09037 Avocados, raw, all commercial

varieties (Persea americana) Anthocyanidins Cyanidin 0.33 6 0.11 0.00 0.58 B 110

Delphinidin 0.00 6 0.00 0.00 B 110

Malvidin 0.00 6 0.00 0.00 B 110

Pelargonidin 0.00 6 0.00 0.00 B 110

Peonidin 0.00 6 0.00 0.00 B 110

Petunidin 0.00 6 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.37 14 0.07 0.00 1.11 A 15, 58, 110

(-)-Epicatechin 3-gallate 0.00 14 0.00 0.00 A 15, 58, 110

(-)-Epigallocatechin 0.00 13 0.00 0.00 A 15, 58, 110

(-)-Epigallocatechin 3-gallate 0.15 14 0.10 0.00 1.10 A 15, 58, 110

(+)-Catechin 0.00 14 0.00 0.00 A 15, 58, 110

(+)-Gallocatechin 0.00 14 0.00 0.00 A 15, 58, 110

Flavanones Hesperetin 0.00 7 0.00 0.00 B 110

Naringenin 0.00 7 0.00 0.00 B 110

Flavones Apigenin 0.00 7 0.00 0.00 B 110, 239

Luteolin 0.00 7 0.00 0.00 B 110, 239

Flavonols Kaempferol 0.00 1 0.00 0.00 C 239

Myricetin 0.00 7 0.00 0.00 B 110, 239

Quercetin 0.00 7 0.00 0.00 B 110, 239

99630 Banana, dwarf, raw (Musa

nana) Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

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)

26



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Quercetin 0.00 1 0.00 0.00 C 152

99597 Bananas, boiled Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

09040 Bananas, raw (Musa

acuminata Colla) Anthocyanidins Cyanidin 0.00 8 0.00 0.00 A 110

Delphinidin 7.39 8 1.18 2.36 12.00 A 110

Malvidin 0.00 8 0.00 0.00 A 110

Pelargonidin 0.00 8 0.00 0.00 A 110

Peonidin 0.00 8 0.00 0.00 A 110

Petunidin 0.00 8 0.00 0.00 A 110

Flavan-3-ols (-)-Epicatechin 0.02 14 0.01 0.00 0.07 A 15, 58, 110

(-)-Epicatechin 3-gallate 0.00 14 0.00 0.00 A 15, 58, 110

(-)-Epigallocatechin 0.00 14 0.00 0.00 0.01 A 15, 58, 110

(-)-Epigallocatechin 3-gallate 0.00 14 0.00 0.00 A 15, 58, 110

(+)-Catechin 6.10 125 0.53 0.00 10.29 B 15, 58, 60, 110

(+)-Gallocatechin 0.00 14 0.00 0.00 A 15, 58, 110

Flavanones Hesperetin 0.00 7 0.00 0.00 B 110

Naringenin 0.00 7 0.00 0.00 B 110

Flavones Apigenin 0.00 9 0.00 0.00 B 110, 169

Luteolin 0.00 5 0.00 0.00 B 110, 169

Flavonols Kaempferol 0.11 3 0.11 0.00 0.32 C 141, 152, 169

Myricetin 0.01 11 0.01 0.00 0.14 B 110, 141, 152, 169

Quercetin 0.06 11 0.04 0.00 0.32 B 110, 141, 152, 169

99598 Bayberries, raw Flavonols Myricetin 3.65 3 0.71 2.42 4.87 C 81

Quercetin 4.36 3 1.67 2.29 7.67 C 81

99065 Bilberry soup Flavonols Quercetin 0.60 1 0.60 0.60 C 107

99357 Bilberry, raw Anthocyanidins Cyanidin 85.26 22 4.84 9.72 125.00 B 137, 155, 195

Delphinidin 97.59 22 5.05 60.31 161.93 B 137, 155, 195

Malvidin 39.22 22 1.70 22.58 54.37 B 137, 155, 195

Peonidin 20.45 22 1.79 9.42 51.01 B 137, 155, 195

Petunidin 42.69 22 1.51 31.87 55.59 B 137, 155, 195

Flavonols Kaempferol 0.00 2 0.00 0.00 C 109

Myricetin 1.09 8 0.05 0.00 2.10 B 107, 108, 109

Quercetin 3.04 8 0.72 1.70 4.12 B 107, 108, 109

09042 Blackberries, raw (Rubus spp.) Anthocyanidins Cyanidin 99.95 62 6.96 44.17 317.18 B 78, 110, 181, 294

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)

27



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Delphinidin 0.00 4 0.00 0.00 B 110

Malvidin 0.00 4 0.00 0.00 B 110

Pelargonidin 0.45 7 0.25 0.00 1.70 B 110, 294

Peonidin 0.21 5 0.21 0.00 1.05 B 110, 294

Petunidin 0.00 4 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 4.66 20 0.47 0.00 18.08 B 15, 58, 110, 247, 269

(-)-Epicatechin 3-gallate 0.00 11 0.00 0.00 A 15, 58, 110

(-)-Epigallocatechin 0.10 11 0.01 0.00 0.36 A 15, 58, 110

(-)-Epigallocatechin 3-gallate 0.68 11 0.68 0.00 7.44 A 15, 58, 110

(+)-Catechin 37.06 16 24.71 0.00 312.86 B 15, 58, 110, 247, 269

(+)-Gallocatechin 0.00 11 0.00 0.00 A 15, 58, 110

Flavanones Hesperetin 0.00 4 0.00 0.00 B 110

Naringenin 0.00 4 0.00 0.00 B 110

Flavones Apigenin 0.00 5 0.00 0.00 B 110, 169

Luteolin 0.00 3 0.00 0.00 B 110, 169

Flavonols Kaempferol 0.27 15 0.20 0.00 3.13 B 25, 131, 169, 181, 247

Myricetin 0.67 15 0.67 0.00 9.99 B 25, 110, 247

Quercetin 3.58 25 0.70 0.00 11.90 B 25, 45, 110, 131, 169, 181, 247

09050 Blueberries, cultivated

(highbush), raw (Vaccinium

spp.)

Anthocyanidins Cyanidin 8.46 55 1.79 0.50 73.86 B 85, 92, 110, 191, 285, 286, 287,

294, 307

Delphinidin 35.43 55 5.49 3.32 186.98 B 85, 92, 110, 191, 285, 286, 287,

294, 307

Malvidin 67.59 54 3.50 27.98 185.11 B 92, 110, 191, 285, 286, 287,

294, 307

Pelargonidin 0.00 8 0.00 0.00 0.02 B 85, 110

Peonidin 20.29 17 4.43 0.97 59.91 B 92, 110, 191, 294

Petunidin 31.53 54 1.64 9.17 111.32 B 92, 110, 191, 285, 286, 287,

294, 307

Flavan-3-ols (-)-Epicatechin 0.62 33 0.09 0.00 3.29 B 15, 58, 110, 247, 269

(-)-Epicatechin 3-gallate 0.00 15 0.00 0.00 A 15, 58, 110

(-)-Epigallocatechin 0.66 15 0.18 0.00 2.08 A 15, 58, 110

(-)-Epigallocatechin 3-gallate 0.00 15 0.00 0.00 A 15, 58, 110

(+)-Catechin 5.29 23 1.77 0.00 29.28 B 15, 58, 110, 247, 269

(+)-Gallocatechin 0.12 15 0.03 0.00 0.59 A 15, 58, 110

Flavanones Hesperetin 0.00 8 0.00 0.00 A 110

Naringenin 0.00 8 0.00 0.00 A 110

Flavones Apigenin 0.00 8 0.00 0.00 0.01 B 85, 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)

28



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Luteolin 0.20 4 0.20 0.00 0.80 B 85, 110

Flavonols Kaempferol 1.66 17 0.21 0.00 4.10 B 25, 85, 109, 131, 247, 286, 307

Myricetin 1.30 62 0.21 0.00 8.63 B 25, 45, 85, 109, 110, 131, 247,

285, 286, 287, 307

Quercetin 7.67 72 0.18 0.00 18.72 B 25, 45, 85, 109, 110, 131, 134,

238, 247, 285, 286, 287, 307

09054 Blueberries, frozen,

unsweetened Anthocyanidins Cyanidin 4.36 2 3.14 1.22 7.50 C 85, 159

Delphinidin 21.59 2 1.19 20.40 22.77 C 85, 159

Malvidin 49.65 1 49.65 49.65 C 159

Pelargonidin 0.02 1 0.02 0.02 C 85

Peonidin 0.47 1 0.47 0.47 C 159

Petunidin 18.16 1 18.16 18.16 C 159

Flavones Apigenin 0.01 1 0.01 0.01 C 85

Luteolin 1.80 1 1.80 1.80 C 85

Flavonols Kaempferol 1.10 1 1.10 1.10 C 85

Myricetin 1.76 7 0.33 0.80 3.50 B 85, 108

Quercetin 4.64 7 0.93 2.20 8.90 B 85, 108

99653 Blueberries, rabbiteye, raw

(Vaccinium spp.) Anthocyanidins Cyanidin 9.60 43 0.91 0.10 25.15 C 285, 302

Delphinidin 23.41 43 1.55 2.34 49.36 C 285, 302

Malvidin 63.45 43 3.37 4.68 101.27 C 285, 302

Peonidin 15.90 4 1.56 12.82 18.75 C 302

Petunidin 36.25 43 1.84 1.10 60.58 C 285, 302

Flavan-3-ols (-)-Epicatechin 25.66 36 1.04 0.00 129.51 B 247

(+)-Catechin 98.47 12 37.63 14.53 387.48 B 247

Flavonols Kaempferol 2.36 12 0.33 0.00 3.72 B 247

Myricetin 2.92 51 0.31 0.00 8.62 B 247, 285

Quercetin 14.42 55 1.15 0.00 33.92 B 247, 285, 302

97085 Blueberries, wild (lowbush),

raw (Vaccinium spp.) Anthocyanidins Cyanidin 19.35 12 4.64 2.51 66.27 B 92, 120, 294

Delphinidin 37.59 12 9.72 11.63 141.14 B 92, 120, 294

Malvidin 57.16 12 9.51 26.96 154.61 B 92, 120, 294

Pelargonidin 2.65 1 2.65 2.65 C 120

Peonidin 9.99 12 2.77 2.87 36.87 B 92, 120, 294

Petunidin 23.52 12 6.01 5.64 87.59 B 92, 120, 294

99326 Bog whortleberries, wild, frozen Flavonols Kaempferol 0.00 1 0.00 0.00 C 109

Myricetin 7.30 2 4.70 2.60 12.00 C 108, 109

Quercetin 17.70 2 1.90 15.80 19.60 C 108, 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)

29



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

99619 Breadfruit, boiled Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

99600 Cashew apple, raw Anthocyanidins Cyanidin 0.19 1 0.19 0.19 D 55

Flavones Apigenin 0.00 5 0.00 0.00 C 230

Luteolin 0.00 5 0.00 0.00 C 230

Flavonols Kaempferol 0.18 5 0.18 0.18 C 230

Myricetin 1.93 6 0.73 1.60 2.00 C 55, 230

Quercetin 1.27 6 0.47 1.13 1.30 C 55, 230

99601 Cedar bay cherry, raw Anthocyanidins Cyanidin 27.82 1 27.82 27.82 C 191

99603 Cherries, sour, dry, sweetened Anthocyanidins Cyanidin 2.27 2 1.56 0.71 3.82 D 145

Pelargonidin 0.01 2 0.01 0.00 0.03 D 145

Peonidin 0.14 2 0.08 0.06 0.23 D 145

Flavonols Isorhamnetin 7.71 2 0.96 6.75 8.67 D 145

Kaempferol 1.25 2 0.17 1.08 1.42 D 145

Quercetin 0.45 2 0.29 0.16 0.74 D 145

99604 Cherries, sour, dry,

unsweetened Anthocyanidins Cyanidin 6.83 2 4.72 2.11 11.55 D 145

Pelargonidin 0.05 2 0.02 0.03 0.07 D 145

Peonidin 0.57 2 0.32 0.25 0.89 D 145

Flavonols Isorhamnetin 8.91 2 7.39 1.52 16.30 D 145

Kaempferol 2.51 2 1.09 1.42 3.60 D 145

Quercetin 0.45 2 0.18 0.26 0.63 D 145

99606 Cherries, sour, powder Anthocyanidins Cyanidin 31.42 2 5.58 25.85 37.00 D 145

Pelargonidin 0.00 2 0.00 0.00 D 145

Peonidin 3.11 2 0.59 2.53 3.70 D 145

Flavonols Isorhamnetin 6.06 2 2.88 3.19 8.94 D 145

Kaempferol 5.14 2 3.46 1.68 8.59 D 145

Quercetin 17.44 2 11.82 5.62 29.26 D 145

09068 Cherries, sour, red, frozen,

unsweetened Anthocyanidins Cyanidin 10.13 2 5.19 4.95 15.32 D 145

Pelargonidin 0.00 2 0.00 0.00 D 145

Peonidin 1.11 2 0.54 0.57 1.66 D 145

Flavonols Isorhamnetin 2.64 2 0.36 2.28 3.00 D 145

Kaempferol 0.15 2 0.08 0.07 0.24 D 145

Quercetin 0.13 2 0.02 0.11 0.15 D 145

09063 Cherries, sour, red, raw Anthocyanidins Cyanidin 32.57 10 11.37 1.61 105.44 B 144, 252, 292

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)

30



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(Prunus cerasus) Peonidin 0.87 1 0.87 0.87 C 144

Flavan-3-ols (-)-Epicatechin 3.83 6 3.14 0.68 19.60 B 42, 269

(+)-Catechin 0.30 5 0.30 0.30 B 269

Flavones Apigenin 0.00 1 0.00 0.00 C 169

Luteolin 0.00 1 0.00 0.00 C 169

Flavonols Isorhamnetin 0.72 4 0.24 0.17 1.34 C 144

Kaempferol 0.24 5 0.10 0.00 0.62 B 131, 144, 169

Myricetin 0.00 1 0.00 0.00 C 169

Quercetin 1.47 6 0.41 0.51 2.92 B 131, 144, 169

09070 Cherries, sweet, raw (Prunus

avium) Anthocyanidins Cyanidin 30.21 83 4.21 0.72 145.09 B 91, 103, 110, 130, 144, 274, 294

Delphinidin 0.00 4 0.00 0.00 B 110

Malvidin 0.00 4 0.00 0.00 B 110

Pelargonidin 0.27 74 0.03 0.00 1.88 B 91, 103, 110, 274

Peonidin 1.50 83 0.27 0.00 10.99 B 91, 103, 110, 130, 144, 274, 294

Petunidin 0.00 4 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 5.00 84 0.35 0.43 27.04 B 15, 42, 58, 103, 110, 269, 274

(-)-Epicatechin 3-gallate 0.05 11 0.01 0.00 0.20 A 15, 58, 110

(-)-Epigallocatechin 0.34 11 0.26 0.00 2.89 A 15, 58, 110

(-)-Epigallocatechin 3-gallate 0.00 10 0.00 0.00 B 15, 58, 110

(+)-Catechin 4.36 40 0.53 0.00 14.90 B 15, 58, 103, 110, 269

(+)-Gallocatechin 0.00 11 0.00 0.00 A 15, 58, 110

Flavanones Hesperetin 0.00 4 0.00 0.00 B 110

Naringenin 0.00 4 0.00 0.00 B 110

Flavones Apigenin 0.00 6 0.00 0.00 B 110, 116, 169

Luteolin 0.00 6 0.00 0.00 B 110, 116, 169

Flavonols Isorhamnetin 0.05 4 0.01 0.04 0.07 C 144

Kaempferol 0.24 9 0.08 0.00 0.67 B 116, 131, 141, 144, 152, 169

Myricetin 0.05 9 0.05 0.00 0.45 B 110, 116, 131, 141, 152, 169

Quercetin 2.29 80 0.02 0.10 6.78 B 103, 110, 116, 131, 134, 141,

144, 152, 169, 238, 274

99012 Chokeberry, raw Anthocyanidins Cyanidin 344.07 7 69.98 26.95 947.52 B 120, 255, 295, 307

Delphinidin 0.65 1 0.65 0.65 C 120

Malvidin 1.22 1 1.22 1.22 C 120

Pelargonidin 0.98 2 0.47 0.51 1.44 C 120, 295

Peonidin 0.08 1 0.08 0.08 C 120

Petunidin 2.79 1 2.79 2.79 C 120

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)

31



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavonols Kaempferol 0.34 2 0.34 0.00 0.69 C 109, 131

Myricetin 0.00 1 0.00 0.00 C 109

Quercetin 18.53 3 9.47 8.90 37.46 C 109, 131, 307

99083 Cider, apple (European) Flavan-3-ols (-)-Epicatechin 0.32 6 0.20 0.00 1.15 C 6, 58, 261

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 1.95 5 1.21 0.00 5.53 C 6, 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 58

Flavonols Quercetin 0.48 2 0.48 0.00 0.96 C 6

99337 Cloudberries, raw Anthocyanidins Cyanidin 1.70 1 1.70 1.70 C 172

Pelargonidin 0.00 1 0.00 0.00 C 172

Flavan-3-ols (-)-Epicatechin 0.80 1 0.80 0.80 C 172

(+)-Catechin 0.50 1 0.50 0.50 C 172

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 172

Kaempferol 0.00 3 0.00 0.00 C 109, 172

Myricetin 0.00 2 0.00 0.00 C 109

Quercetin 0.57 3 0.03 0.50 0.60 C 109, 172

09079 Cranberries, dried, sweetened Anthocyanidins Cyanidin 0.60 2 0.60 0.60 C 85

Delphinidin 0.10 2 0.10 0.10 C 85

Pelargonidin 0.02 2 0.02 0.02 C 85

Flavones Apigenin 0.01 2 0.01 0.01 C 85

Luteolin 0.02 2 0.02 0.02 C 85

Flavonols Kaempferol 0.01 2 0.01 0.01 C 85

Myricetin 2.40 2 2.40 2.40 C 85

Quercetin 4.50 2 4.50 4.50 C 85

09078 Cranberries, raw (Vaccinium

macrocarpon) Anthocyanidins Cyanidin 46.43 8 7.95 9.24 81.11 B 110, 294, 307

Delphinidin 7.67 5 1.92 0.18 10.66 B 110, 294

Malvidin 0.44 6 0.31 0.00 1.88 B 110, 294

Pelargonidin 0.32 7 0.15 0.00 0.77 B 110, 294

Peonidin 49.16 8 8.07 23.74 87.80 B 110, 294, 307

Petunidin 0.00 4 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 4.37 8 0.93 2.95 5.72 A 15, 110

(-)-Epicatechin 3-gallate 0.00 8 0.00 0.00 A 15, 110

(-)-Epigallocatechin 0.74 8 0.28 0.00 1.79 A 15, 110

(-)-Epigallocatechin 3-gallate 0.97 8 0.48 0.00 2.86 A 15, 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)

32



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(+)-Catechin 0.39 8 0.16 0.00 1.06 A 15, 110

(+)-Gallocatechin 0.00 8 0.00 0.00 A 15, 110

Flavanones Hesperetin 0.00 4 0.00 0.00 B 110

Naringenin 0.00 4 0.00 0.00 B 110

Flavones Apigenin 0.00 4 0.00 0.00 B 110

Flavonols Kaempferol 0.12 15 0.04 0.00 0.61 B 25, 109, 307

Myricetin 6.63 21 1.60 0.40 23.00 B 25, 109, 110, 117, 134, 307

Quercetin 14.84 21 1.04 7.30 25.00 B 25, 109, 110, 117, 134, 307

99631 Cranberry bush berries, raw

(Viburnum opulus L.) Anthocyanidins Cyanidin 5.11 1 5.11 5.11 D 282

Flavan-3-ols (-)-Epicatechin 2.69 1 2.69 2.69 D 282

(+)-Catechin 29.04 1 29.04 29.04 D 282

Flavonols Quercetin 10.73 1 10.73 10.73 D 282

09081 Cranberry sauce, canned,

sweetened Anthocyanidins Cyanidin 0.10 2 0.10 0.10 C 85

Delphinidin 0.02 2 0.02 0.02 C 85

Pelargonidin 0.02 2 0.02 0.02 C 85

Flavones Apigenin 0.01 2 0.01 0.01 C 85

Luteolin 0.02 2 0.02 0.02 C 85

Flavonols Kaempferol 0.01 2 0.01 0.01 C 85

Myricetin 2.70 2 2.70 2.70 C 85

Quercetin 2.40 2 2.40 2.40 C 85

99339 Crowberries, raw Flavonols Kaempferol 0.00 2 0.00 0.00 C 109

Myricetin 4.65 2 0.25 4.40 4.90 C 109

Quercetin 5.45 2 0.15 5.30 5.60 C 109

99073 Currants, dried Flavan-3-ols (-)-Epicatechin 0.00 1 0.00 0.00 C 15

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 C 15

(+)-Catechin 0.00 1 0.00 0.00 C 15

(+)-Gallocatechin 0.00 1 0.00 0.00 C 15

09083 Currants, european black, raw

(Ribes nigrum) Anthocyanidins Cyanidin 62.46 50 6.01 50.81 149.40 B 9, 129, 137, 173, 195, 295

Delphinidin 89.62 50 3.10 59.00 272.81 B 9, 129, 137, 173, 195, 295

Pelargonidin 1.17 6 0.12 0.79 1.39 C 295

Peonidin 0.66 7 0.11 0.26 1.09 B 137, 295

Petunidin 3.87 7 1.55 0.07 12.30 B 137, 295

Flavan-3-ols (-)-Epicatechin 0.47 4 0.47 0.47 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 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)

33



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.70 4 0.70 0.70 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavones Apigenin 0.00 1 0.00 0.00 C 169

Luteolin 0.00 1 0.00 0.00 C 169

Flavonols Isorhamnetin 0.12 40 0.02 0.08 0.19 B 9

Kaempferol 0.71 61 0.07 0.00 2.30 B 9, 109, 134, 169, 173, 182

Myricetin 6.18 65 0.57 0.00 24.50 B 9, 107, 109, 169, 173, 182, 284

Quercetin 4.45 68 0.22 2.27 12.20 B 9, 107, 109, 134, 169, 173, 182,

284

99654 Currants, golden, raw (Ribes

aureum) Anthocyanidins Cyanidin 108.82 1 108.82 108.82 C 132

Delphinidin 0.73 1 0.73 0.73 C 132

Peonidin 0.07 1 0.07 0.07 C 132

99044 Currants, red, raw Anthocyanidins Cyanidin 65.54 3 52.70 8.12 170.80 C 132, 173, 295

Delphinidin 9.32 3 9.28 0.00 27.89 C 132, 173, 295

Peonidin 0.16 1 0.16 0.16 C 132

Flavan-3-ols (-)-Epicatechin 0.08 7 0.02 0.00 0.19 B 15, 58

(-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 B 15, 58

(-)-Epigallocatechin 0.15 7 0.03 0.00 0.36 B 15, 58

(-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 B 15, 58

(+)-Catechin 1.27 7 0.44 1.22 1.33 B 15, 58

(+)-Gallocatechin 1.28 7 0.44 1.22 1.35 B 15, 58

Flavones Apigenin 0.00 2 0.00 0.00 B 116, 169

Luteolin 0.00 2 0.00 0.00 B 116, 169

Flavonols Kaempferol 0.01 5 0.01 0.00 0.04 B 109, 116, 131, 169, 173

Myricetin 0.91 5 0.85 0.00 4.29 B 109, 116, 131, 169, 173

Quercetin 0.77 7 0.08 0.00 1.30 B 109, 116, 131, 134, 169, 173

99045 Currants, white, raw Anthocyanidins Cyanidin 1.00 3 1.00 0.00 2.99 C 132, 173

Delphinidin 0.00 3 0.00 0.00 C 132, 173

Peonidin 0.00 1 0.00 0.00 C 132

Flavan-3-ols (-)-Epicatechin 0.00 1 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 1 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 B 15

(+)-Catechin 0.30 1 0.30 0.30 B 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)

34



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(+)-Gallocatechin 0.00 1 0.00 0.00 B 15

Flavonols Kaempferol 0.17 4 0.17 0.00 0.70 C 109, 173

Myricetin 0.18 4 0.17 0.00 0.70 C 109, 173

Quercetin 2.68 4 1.36 0.50 6.30 C 109, 173

09086 Custard-apple,

(bullock's-heart), raw (Annona

reticulata)

Flavan-3-ols (-)-Epicatechin 5.63 3 5.63 5.63 C 58

(-)-Epicatechin 3-gallate 0.04 3 0.04 0.04 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.58 3 0.58 0.58 C 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 58

09087 Dates, deglet noor (Phoenix

dactylifera) Anthocyanidins Cyanidin 1.70 6 0.63 0.00 4.10 B 110

Delphinidin 0.00 6 0.00 0.00 B 110

Malvidin 0.00 6 0.00 0.00 B 110

Pelargonidin 0.00 6 0.00 0.00 B 110

Peonidin 0.00 6 0.00 0.00 B 110

Petunidin 0.00 6 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 5 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 5 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 5 0.00 0.00 B 110

(+)-Catechin 0.00 5 0.00 0.00 B 110

(+)-Gallocatechin 0.00 5 0.00 0.00 B 110

Flavanones Hesperetin 0.00 5 0.00 0.00 B 110

Naringenin 0.00 5 0.00 0.00 B 110

Flavones Apigenin 0.00 6 0.00 0.00 B 110

Luteolin 0.00 3 0.00 0.00 B 110

Flavonols Myricetin 0.00 6 0.00 0.00 B 110

Quercetin 0.93 6 0.43 0.00 2.40 B 110

09088 Elderberries, raw (Sambucus

spp.) Anthocyanidins Cyanidin 485.26 94 31.53 132.99 1067.33 B 135, 157, 280, 295

Delphinidin 0.00 55 0.00 0.00 B 157

Pelargonidin 0.02 56 0.02 0.00 1.13 B 157, 295

Petunidin 0.00 55 0.00 0.00 B 157

Flavonols Isorhamnetin 5.42 55 0.54 0.16 10.26 B 157

Kaempferol 0.58 55 0.06 0.23 1.27 B 157

Quercetin 26.77 93 1.78 8.47 60.00 B 135, 157, 280

09089 Figs, raw (Ficus carica) Anthocyanidins Cyanidin 0.50 20 0.07 0.00 1.11 B 69, 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)

35



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Delphinidin 0.00 8 0.00 0.00 A 110

Malvidin 0.00 8 0.00 0.00 A 110

Pelargonidin 0.01 20 0.00 0.00 0.03 B 69, 110

Peonidin 0.00 20 0.00 0.00 B 69, 110

Petunidin 0.00 8 0.00 0.00 A 110

Flavan-3-ols (-)-Epicatechin 0.50 56 0.06 0.00 0.97 B 58, 110, 269, 281

(-)-Epicatechin 3-gallate 0.00 8 0.00 0.00 B 58, 110

(-)-Epigallocatechin 0.00 8 0.00 0.00 B 58, 110

(-)-Epigallocatechin 3-gallate 0.00 8 0.00 0.00 B 58, 110

(+)-Catechin 1.59 55 0.18 0.00 4.03 B 58, 110, 269, 281

(+)-Gallocatechin 0.00 8 0.00 0.00 B 58, 110

Flavanones Hesperetin 0.00 5 0.00 0.00 B 110

Naringenin 0.00 5 0.00 0.00 B 110

Flavones Apigenin 0.00 13 0.00 0.00 A 110, 230

Luteolin 0.00 9 0.00 0.00 B 110, 230

Flavonols Kaempferol 0.00 5 0.00 0.00 B 230

Myricetin 0.00 13 0.00 0.00 A 110, 230

Quercetin 5.47 58 0.59 0.00 14.21 B 110, 230, 281

99618 Goji berry (wolfberry), dried Flavonols Kaempferol 6.20 1 6.20 6.20 D 156

Myricetin 11.40 1 11.40 11.40 D 156

Quercetin 13.60 1 13.60 13.60 D 156

09107 Gooseberries, raw (Ribes spp.) Anthocyanidins Cyanidin 8.73 18 1.23 0.05 16.97 B 132, 295

Delphinidin 0.01 14 0.01 0.00 0.15 B 132

Peonidin 0.77 17 0.39 0.07 6.93 B 132, 295

Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 1.67 4 1.67 1.67 B 15

(+)-Gallocatechin 0.44 4 0.44 0.44 B 15

Flavones Apigenin 0.00 2 0.00 0.00 C 169

Luteolin 0.00 2 0.00 0.00 C 169

Flavonols Kaempferol 0.88 4 0.51 0.00 1.90 B 109, 169

Myricetin 0.00 4 0.00 0.00 B 109, 169

Quercetin 1.23 4 0.49 0.00 2.20 B 109, 169

97003 Grape seeds, raw Flavan-3-ols (-)-Epicatechin 93.31 35 8.42 23.00 284.00 C 88, 300

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)

36



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(+)-Catechin 74.63 35 5.78 6.00 244.00 C 88, 300

99347 Grapefruit, raw (not specified

as to color) (Citrus paradisi) Flavanones Hesperetin 1.50 2 1.50 1.50 C 134

Naringenin 53.00 2 53.00 53.00 C 134

Flavonols Kaempferol 0.40 2 0.40 0.40 C 134

Quercetin 0.50 2 0.50 0.50 C 134

09112 Grapefruit, raw, pink and red,

all areas (Citrus paradisi) Anthocyanidins Cyanidin 0.00 7 0.00 0.00 B 110

Delphinidin 0.00 7 0.00 0.00 B 110

Malvidin 0.00 7 0.00 0.00 B 110

Pelargonidin 0.00 7 0.00 0.00 B 110

Peonidin 0.00 7 0.00 0.00 B 110

Petunidin 0.00 7 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 7 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 7 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 B 110

(+)-Catechin 0.00 7 0.00 0.00 B 110

(+)-Gallocatechin 0.00 7 0.00 0.00 B 110

Flavanones Hesperetin 0.35 10 0.04 0.00 1.17 B 85, 110

Naringenin 32.64 9 6.62 16.28 44.97 B 85, 110

Flavones Apigenin 0.00 10 0.00 0.00 0.01 B 85, 110

Luteolin 0.60 7 0.12 0.00 1.40 B 85, 110

Flavonols Kaempferol 0.01 3 0.01 0.01 C 85

Myricetin 0.01 10 0.00 0.00 0.03 B 85, 110

Quercetin 0.33 10 0.19 0.00 2.02 B 85, 110

09116 Grapefruit, raw, white, all areas

(Citrus paradisi) Flavanones Hesperetin 0.64 2 0.64 0.64 C 85

Naringenin 21.34 2 21.34 21.34 C 85

Flavones Apigenin 0.00 1 0.00 0.00 C 169

Luteolin 0.00 1 0.00 0.00 C 169

Flavonols Kaempferol 0.00 1 0.00 0.00 C 169

Myricetin 0.00 1 0.00 0.00 C 169

Quercetin 0.00 1 0.00 0.00 C 169

99048 Grapes, black (Vitis vinifera) Flavan-3-ols (-)-Epicatechin 8.68 11 2.48 8.64 8.70 B 15, 269

(-)-Epicatechin 3-gallate 2.81 4 2.81 2.81 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 10.14 11 2.91 8.94 10.83 B 15, 269

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)

37



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavones Apigenin 0.00 1 0.00 0.00 B 116

Luteolin 0.00 1 0.00 0.00 B 116

Flavonols Kaempferol 0.09 2 0.09 0.00 0.18 C 116, 141

Myricetin 0.22 2 0.22 0.00 0.45 C 116, 141

Quercetin 2.08 5 0.45 0.24 3.70 B 116, 134, 141, 202

99650 Grapes, Concord, raw (Vitis

vinifera) Anthocyanidins Cyanidin 23.76 1 23.76 23.76 C 294

Delphinidin 70.62 1 70.62 70.62 C 294

Malvidin 6.01 1 6.01 6.01 C 294

Peonidin 4.78 1 4.78 4.78 C 294

Petunidin 14.93 1 14.93 14.93 C 294

Flavan-3-ols (-)-Epicatechin 2.14 1 2.14 2.14 C 200

Flavonols Quercetin 3.11 1 3.11 3.11 C 200

97074 Grapes, red, raw Anthocyanidins Cyanidin 1.16 22 0.36 0.17 5.73 B 85, 228, 294

Delphinidin 2.27 22 0.37 0.25 3.39 B 85, 228, 294

Malvidin 39.00 20 6.83 2.07 56.72 B 228, 294

Pelargonidin 0.02 2 0.02 0.02 B 85

Peonidin 3.62 20 0.88 1.28 14.73 B 228, 294

Petunidin 1.97 20 0.33 0.25 3.09 B 228, 294

Flavan-3-ols (-)-Epicatechin 0.96 4 0.11 0.70 1.75 C 58, 200

(-)-Epicatechin 3-gallate 0.17 3 0.17 0.17 C 58

(-)-Epigallocatechin 0.08 3 0.08 0.08 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.82 3 0.82 0.82 C 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 58

Flavones Apigenin 0.00 4 0.00 0.00 0.01 B 85, 169

Luteolin 1.30 4 0.00 0.00 2.60 B 85, 169

Flavonols Kaempferol 0.00 4 0.00 0.00 0.01 B 85, 169

Myricetin 0.01 4 0.00 0.00 0.03 B 85, 169

Quercetin 1.04 5 0.74 0.00 3.98 B 85, 169, 200

99047 Grapes, white or green, raw

(Vitis vinifera) Flavan-3-ols (-)-Epicatechin 1.70 14 0.42 0.07 2.78 B 15, 58, 269

(-)-Epicatechin 3-gallate 0.25 7 0.08 0.00 0.43 B 15, 58

(-)-Epigallocatechin 0.02 7 0.00 0.00 0.04 B 15, 58

(-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 B 15, 58

(+)-Catechin 3.73 14 0.92 0.39 5.89 B 15, 58, 269

(+)-Gallocatechin 0.01 7 0.00 0.00 0.03 B 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)

38



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavones Apigenin 0.00 3 0.00 0.00 B 116, 169

Luteolin 0.00 3 0.00 0.00 B 116, 169

Flavonols Kaempferol 0.06 5 0.06 0.00 0.29 B 116, 138, 141, 169

Myricetin 0.22 4 0.00 0.00 0.45 B 116, 141, 169

Quercetin 1.12 6 0.55 0.05 3.87 B 116, 134, 138, 141, 169

99607 Guajiru (coco-plum), raw Anthocyanidins Delphinidin 15.19 1 15.19 15.19 D 54

Peonidin 1.82 1 1.82 1.82 D 54

Petunidin 55.72 1 55.72 55.72 D 54

99428 Guava, red-fleshed Flavones Apigenin 0.00 7 0.00 0.00 C 230

Luteolin 0.00 7 0.00 0.00 C 230

Flavonols Kaempferol 0.00 7 0.00 0.00 C 230

Myricetin 0.00 7 0.00 0.00 C 230

Quercetin 1.00 7 1.00 1.00 C 230

99429 Guava, white-fleshed Flavones Apigenin 0.00 5 0.00 0.00 C 230

Luteolin 0.00 5 0.00 0.00 C 230

Flavonols Kaempferol 0.00 5 0.00 0.00 C 230

Myricetin 0.00 5 0.00 0.00 C 230

Quercetin 1.20 5 1.20 1.20 C 230

99635 Jabuticaba (Brazilian grape),

raw (Myrciaria jaboticaba) Flavones Apigenin 0.00 8 0.00 0.00 C 230

Luteolin 0.00 8 0.00 0.00 C 230

Flavonols Kaempferol 0.00 8 0.00 0.00 C 230

Myricetin 0.00 8 0.00 0.00 C 230

Quercetin 1.10 8 1.10 1.10 C 230

99624 Jackfruit, steamed Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

99613 Jambul (Jambolão), raw (S.

cumini) Anthocyanidins Cyanidin 1.90 1 1.90 1.90 D 54

Delphinidin 17.73 1 17.73 17.73 D 54

Malvidin 12.55 1 12.55 12.55 D 54

Peonidin 5.16 1 5.16 5.16 D 54

Petunidin 17.75 1 17.75 17.75 D 54

99625 Jostaberry, raw Anthocyanidins Cyanidin 21.19 2 1.31 19.88 22.49 C 132

Delphinidin 6.61 2 0.53 6.08 7.13 C 132

Peonidin 0.08 2 0.00 0.07 0.08 C 132

99397 Juice concentrate, black Anthocyanidins Cyanidin 110.40 1 110.40 110.40 C 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)

39



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

currant Delphinidin 201.28 1 201.28 201.28 C 24

Flavonols Myricetin 20.85 1 20.85 20.85 C 24

Quercetin 22.85 1 22.85 22.85 C 24

99398 Juice concentrate, chokeberry Anthocyanidins Cyanidin 231.61 2 62.79 168.82 294.39 C 24, 130

Flavonols Quercetin 68.17 1 68.17 68.17 C 24

99402 Juice concentrate, elderberry Anthocyanidins Cyanidin 411.40 2 9.00 402.39 420.40 C 24, 130

Flavonols Quercetin 108.16 1 108.16 108.16 C 24

99605 Juice concentrate, sour cherry Anthocyanidins Cyanidin 10.39 2 5.51 4.88 15.90 D 145

Pelargonidin 0.00 2 0.00 0.00 D 145

Peonidin 0.66 2 0.22 0.44 0.88 D 145

Flavonols Isorhamnetin 8.56 2 2.36 6.20 10.91 D 145

Kaempferol 0.64 2 0.25 0.39 0.89 D 145

Quercetin 0.33 2 0.17 0.16 0.50 D 145

09016 Juice, apple, canned or bottled,

unsweetened, without added

ascorbic acid

Anthocyanidins Cyanidin 0.02 6 0.00 0.00 0.03 B 189

Flavan-3-ols (-)-Epicatechin 4.71 13 2.25 0.00 21.86 B 16, 245, 256, 275

(-)-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 0.00 0.00 B 16

(+)-Catechin 1.25 13 0.61 0.00 6.74 B 16, 245, 256, 275

(+)-Gallocatechin 0.00 2 0.00 0.00 B 16

Flavanones Eriodictyol 0.00 6 0.00 0.00 B 189

Hesperetin 0.00 6 0.00 0.00 B 189

Naringenin 0.00 6 0.00 0.00 B 189

Flavones Apigenin 0.00 4 0.00 0.00 B 115, 239

Luteolin 0.00 4 0.00 0.00 B 115, 239

Flavonols Kaempferol 0.00 4 0.00 0.00 B 115, 239

Myricetin 0.01 4 0.01 0.00 0.05 B 115, 239

Quercetin 0.58 23 0.14 0.00 3.01 B 115, 189, 212, 239, 245, 256,

275

99007 Juice, black Currant Anthocyanidins Cyanidin 29.76 2 13.72 16.05 43.48 C 129, 130

Delphinidin 45.27 2 17.47 27.80 62.74 C 129, 130

Flavonols Myricetin 1.86 4 0.66 0.66 3.16 B 107

Quercetin 1.15 4 0.46 0.65 2.52 B 107

99359 Juice, blackberry Anthocyanidins Cyanidin 27.58 10 4.54 7.87 52.62 B 78, 130

99313 Juice, blood orange Anthocyanidins Cyanidin 5.47 5 2.78 0.77 16.00 B 139, 219

Delphinidin 0.75 2 0.50 0.25 1.26 C 139

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)

40



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Peonidin 0.43 2 0.33 0.10 0.76 C 139

Flavanones eriodictyol 0.00 13 0.00 0.00 B 22, 187

hesperetin 12.72 65 1.45 5.33 18.57 B 22, 139, 186, 187, 219

naringenin 1.63 65 0.18 0.63 3.85 B 22, 139, 186, 187, 219

Flavones apigenin 0.00 2 0.00 0.00 C 22

Flavonols quercetin 0.00 2 0.00 0.00 C 22

14242 Juice, Cranberry cocktail,

bottled Anthocyanidins Cyanidin 0.37 4 0.15 0.37 0.38 C 85, 189

Delphinidin 0.01 4 0.01 0.00 0.03 C 85, 189

Malvidin 0.00 3 0.00 0.00 C 189

Pelargonidin 0.03 1 0.03 0.03 C 85

Peonidin 0.41 3 0.41 0.41 C 189

Petunidin 0.00 3 0.00 0.00 C 189

Flavan-3-ols (-)-Epicatechin 0.99 3 0.99 0.99 C 189

(+)-Catechin 0.19 1 0.19 0.19 C 44

Flavones Apigenin 0.01 1 0.01 0.01 C 85

Luteolin 0.03 1 0.03 0.03 C 85

Flavonols Kaempferol 0.01 1 0.01 0.01 C 85

Myricetin 0.23 5 0.14 0.04 0.75 B 44, 85, 189

Quercetin 2.20 5 0.81 1.13 2.82 B 44, 85, 189

99110 Juice, cranberry, raw Flavan-3-ols (+)-Catechin 0.92 1 0.92 0.92 C 44

Flavonols Myricetin 4.41 1 4.41 4.41 C 44

Quercetin 16.41 1 16.41 16.41 C 44

99066 Juice, crowberry Flavonols Myricetin 3.49 2 0.02 3.46 3.51 C 107

Quercetin 3.88 2 0.12 3.76 3.99 C 107

99049 Juice, grape, black Flavan-3-ols (-)-Epicatechin 0.00 2 0.00 0.00 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 0.00 0.00 B 16

(+)-Catechin 0.80 2 0.05 0.75 0.85 B 16

(+)-Gallocatechin 0.00 2 0.00 0.00 B 16

09135 Juice, grape, canned or bottled,

unsweetened, without added

ascorbic acid

Anthocyanidins Cyanidin 0.89 13 0.18 0.07 1.94 B 52, 85, 189

Delphinidin 1.92 13 0.39 0.38 4.24 B 52, 85, 189

Malvidin 11.17 11 2.73 0.05 21.77 B 52, 189

Pelargonidin 0.02 2 0.02 0.02 B 85

Peonidin 1.06 11 0.28 0.43 1.80 B 52, 189

Petunidin 1.02 3 1.02 1.02 C 189

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)

41



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavan-3-ols (-)-Epicatechin 0.56 27 0.07 0.00 2.07 B 52, 189

(+)-Catechin 0.82 24 0.10 0.08 3.17 B 52

Flavones Apigenin 0.01 3 0.00 0.00 0.01 B 85, 115

Luteolin 0.01 3 0.00 0.00 0.02 B 85, 115

Flavonols Kaempferol 0.01 3 0.00 0.00 0.01 B 85, 115

Myricetin 0.70 6 0.20 0.03 1.19 B 85, 115, 189

Quercetin 0.72 6 0.24 0.41 0.80 B 85, 115, 189

99436 Juice, grape, red Anthocyanidins Cyanidin 0.04 3 0.04 0.04 C 189

Delphinidin 0.10 3 0.10 0.10 C 189

Malvidin 0.08 3 0.08 0.08 C 189

Peonidin 0.17 3 0.17 0.17 C 189

Petunidin 0.10 3 0.10 0.10 C 189

Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 C 189

Flavonols Myricetin 0.16 3 0.16 0.16 C 189

Quercetin 0.53 3 0.53 0.53 C 189

99050 Juice, grape, white Flavan-3-ols (-)-Epicatechin 0.00 2 0.00 0.00 B 16, 257

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 B 16

(-)-Epigallocatechin 0.00 1 0.00 0.00 B 16

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 B 16

(+)-Catechin 0.17 2 0.02 0.16 0.19 B 16, 257

(+)-Gallocatechin 0.00 1 0.00 0.00 B 16

Flavonols Quercetin 0.09 4 0.09 0.00 0.36 C 189, 257

09126 Juice, grapefruit concentrate,

white, frozen, unsweetened,

diluted with 3 volume water

Flavanones naringenin 31.18 2 0.70 30.48 31.89 C 35

09404 Juice, grapefruit, pink, raw Flavanones eriodictyol 0.00 24 0.00 0.00 B 22, 187

hesperetin 0.78 28 0.11 0.44 2.32 B 22, 59, 187

naringenin 17.19 28 1.91 9.67 62.58 B 22, 59, 187

Flavones apigenin 0.00 1 0.00 0.00 C 22

Flavonols quercetin 0.00 1 0.00 0.00 C 22

09123 Juice, grapefruit, white,

canned, unsweetened Anthocyanidins Cyanidin 0.00 3 0.00 0.00 C 189

Flavanones Eriodictyol 0.16 3 0.16 0.16 C 189

hesperetin 0.81 6 0.18 0.47 1.68 B 20, 189, 236

naringenin 18.01 531 0.77 5.20 26.33 B 20, 65, 189, 236, 237

Flavonols Quercetin 0.36 5 0.24 0.00 1.16 B 20, 189

09128 Juice, grapefruit, white, raw Flavanones eriodictyol 0.65 29 0.38 0.00 11.36 B 22, 187, 188

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)

42



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

hesperetin 2.35 44 0.96 0.00 34.93 B 22, 187, 188, 277

Naringenin 18.23 47 1.53 0.00 58.03 B 21, 22, 187, 188, 277

Flavones apigenin 0.00 9 0.00 0.00 B 22, 115

Luteolin 0.00 1 0.00 0.00 B 115

Flavonols Kaempferol 0.00 1 0.00 0.00 B 115

Myricetin 0.05 1 0.05 0.05 B 115

quercetin 0.40 24 0.06 0.00 0.74 B 22, 115, 277

09153 Juice, lemon, canned or bottled Flavanones eriodictyol 10.56 40 0.57 3.77 19.01 B 104, 175

hesperetin 13.43 41 0.95 0.70 20.63 B 20, 104, 175

Naringenin 0.00 1 0.00 0.00 C 20

Flavones Luteolin 1.83 18 0.34 0.70 3.02 B 175

Quercetin 0.00 1 0.00 0.00 C 20

09152 Juice, lemon, raw Flavan-3-ols (+)-Catechin 0.00 1 0.00 0.00 C 1

Flavanones eriodictyol 4.88 31 0.19 0.00 14.70 B 22, 104, 187

hesperetin 14.47 32 4.83 1.90 142.24 B 1, 22, 104, 187

naringenin 1.38 28 0.72 0.00 18.22 B 1, 22, 187

Flavones apigenin 0.00 10 0.00 0.00 B 22, 115

Luteolin 0.00 1 0.00 0.00 B 115

Flavonols Kaempferol 0.00 2 0.00 0.00 B 1, 115

Myricetin 0.02 2 0.02 0.00 0.05 B 1, 115

quercetin 0.37 10 0.21 0.00 1.81 B 1, 22, 115

09160 Juice, lime, raw Flavanones eriodictyol 2.19 20 0.41 0.00 3.52 B 22, 187

hesperetin 8.97 20 0.06 5.18 21.37 B 22, 187

naringenin 0.38 23 0.20 0.00 4.62 B 22, 187, 304

Flavones Apigenin 0.00 6 0.00 0.00 C 22

Flavonols Quercetin 0.51 6 0.33 0.00 1.78 C 22

99067 Juice, lingonberry Flavonols Quercetin 1.02 2 0.09 0.93 1.10 C 107

09209 Juice, orange, chilled, includes

from concentrate Anthocyanidins Cyanidin 0.00 3 0.00 0.00 C 189

Flavanones Eriodictyol 0.05 3 0.05 0.05 C 189

hesperetin 16.38 49 1.79 0.53 25.75 B 20, 89, 189, 241, 277

naringenin 2.56 49 0.27 0.11 3.56 B 20, 89, 189, 241, 277

Flavonols Quercetin 0.40 6 0.09 0.18 0.68 B 20, 189

09215 Juice, orange, frozen

concentrate, unsweetened,

diluted with 3 volume water

Flavanones hesperetin 26.21 14 1.43 15.35 32.59 A 35, 198, 220

naringenin 3.27 14 0.14 2.56 4.38 A 35, 198, 220

09206 Juice, orange, raw Anthocyanidins Cyanidin 0.00 3 0.00 0.00 C 189

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)

43



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavanones eriodictyol 0.17 130 0.02 0.00 1.88 B 22, 38, 176, 187, 189

hesperetin 11.95 247 0.42 1.32 39.20 A 20, 22, 38, 59, 61, 89, 134, 176,

187, 189, 219, 220, 241, 242,

277

naringenin 2.14 247 0.09 0.00 6.37 A 20, 22, 38, 59, 61, 89, 134, 176,

187, 189, 219, 220, 241, 242,

277

Flavones apigenin 0.00 20 0.00 0.00 B 22, 115

Luteolin 0.00 2 0.00 0.00 B 115

Flavonols Kaempferol 0.00 2 0.00 0.00 B 115

Myricetin 0.05 2 0.05 0.05 B 115

quercetin 0.25 27 0.10 0.00 2.20 B 20, 22, 38, 115, 189

09442 Juice, pomegranate, bottled Anthocyanidins Cyanidin 2.40 18 0.64 0.54 8.87 B 3, 189

Delphinidin 0.81 18 0.25 0.00 3.92 B 3, 189

Malvidin 0.00 3 0.00 0.00 C 189

Pelargonidin 0.09 15 0.03 0.02 0.39 B 3

Peonidin 0.00 3 0.00 0.00 C 189

Petunidin 0.00 3 0.00 0.00 C 189

Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 C 189

Flavonols Myricetin 0.00 3 0.00 0.00 C 189

Quercetin 1.11 3 1.11 1.11 C 189

99311 Juice, pummelo, raw Flavanones eriodictyol 2.86 12 1.90 0.00 23.33 C 22, 193

hesperetin 1.79 12 0.86 0.00 9.36 C 22, 193

naringenin 25.31 13 9.51 1.94 132.86 B 22, 193, 304

Flavones apigenin 0.65 12 0.31 0.00 2.80 C 22, 193

luteolin 0.00 1 0.00 0.00 C 193

Flavonols kaempferol 0.00 1 0.00 0.00 C 193

quercetin 0.00 12 0.00 0.00 C 22, 193

99626 Juice, raspberry, red Anthocyanidins Cyanidin 18.04 1 18.04 18.04 C 130

Pelargonidin 1.09 1 1.09 1.09 C 130

99610 Juice, sour cherry Anthocyanidins Cyanidin 26.28 6 6.53 15.28 58.42 C 130, 293

Peonidin 0.73 5 0.12 0.45 1.08 C 293

Flavan-3-ols (-)-Epicatechin 12.97 5 5.73 1.59 34.31 C 293

(+)-Catechin 3.18 5 1.12 0.37 7.16 C 293

Flavonols Quercetin 3.88 5 0.80 1.77 6.08 C 293

99304 Juice, sour orange Flavanones eriodictyol 14.54 3 2.54 9.77 18.44 C 22, 188

hesperetin 10.74 3 4.88 1.50 18.11 C 22, 188

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)

44



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

naringenin 23.77 3 4.66 18.64 33.08 C 22, 188

Flavones apigenin 0.00 2 0.00 0.00 C 22

Flavonols quercetin 0.00 2 0.00 0.00 C 22

99437 Juice, strawberry Anthocyanidins Cyanidin 0.47 1 0.47 0.47 C 130

Pelargonidin 11.79 1 11.79 11.79 C 130

99305 Juice, tangelo Flavanones eriodictyol 1.20 1 1.20 1.20 D 22

hesperetin 74.89 1 74.89 74.89 D 22

naringenin 42.51 1 42.51 42.51 D 22

Flavones apigenin 0.00 1 0.00 0.00 D 22

Flavonols quercetin 0.00 1 0.00 0.00 D 22

09225 Juice, tangerine, frozen

concentrate, sweetened,

diluted with 3 volume water

Flavanones hesperetin 22.01 13 2.94 5.94 47.08 B 198

naringenin 3.61 13 0.75 1.04 7.96 B 198

Flavonols Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.11 1 0.11 0.11 C 152

Quercetin 0.00 1 0.00 0.00 C 152

09221 Juice, tangerine, raw Flavanones eriodictyol 0.02 5 0.02 0.00 0.10 C 22, 193

hesperetin 17.11 7 5.01 4.31 36.28 B 22, 61, 193

naringenin 1.37 8 0.89 0.00 7.22 B 22, 61, 193, 304

Flavones apigenin 0.00 5 0.00 0.00 C 22, 193

luteolin 0.00 1 0.00 0.00 C 193

Flavonols kaempferol 0.00 1 0.00 0.00 C 193

quercetin 0.29 5 0.29 0.00 1.44 C 22, 193

99306 Juice, tangor (e.g., murcot or

temple) Flavanones eriodictyol 1.02 1 1.02 1.02 C 22

hesperetin 19.25 7 3.16 7.98 32.45 C 22, 198

naringenin 6.50 7 1.02 3.77 11.03 C 22, 198

Flavones apigenin 0.00 1 0.00 0.00 C 22

Flavonols quercetin 0.00 1 0.00 0.00 C 22

99316 Juice, tangor, diluted from

frozen concentrate (ex. Murcot

or temple)

Flavanones hesperetin 19.06 5 4.38 7.98 32.45 C 198

naringenin 7.04 5 1.33 3.95 11.03 C 198

09146 Jujube, raw (Ziziphus jujuba) Flavan-3-ols (-)-Epicatechin 0.31 4 0.06 0.19 0.48 C 240

(+)-Catechin 3.21 4 0.27 2.46 3.74 C 240

Flavonols Quercetin 1.26 4 0.29 0.44 1.78 C 240

99615 Juniper berries, green, unripe

(Juniperus communis) Flavones Apigenin 7.26 3 2.93 4.03 13.10 C 126

Luteolin 51.40 3 3.47 45.99 57.86 C 126

Flavonols Quercetin 42.81 3 10.71 24.95 61.98 C 126

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)

45



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

99614 Juniper berries, ripe (Juniperus

communis) Flavones Apigenin 5.57 3 2.54 0.58 8.90 C 126

Luteolin 69.05 3 20.79 28.27 96.49 C 126

Flavonols Quercetin 46.61 3 6.33 35.55 57.48 C 126

09445 Kiwifruit, gold, raw (Actinidia

chinensis) Anthocyanidins Cyanidin 0.00 1 0.00 0.00 B 110

Delphinidin 0.00 1 0.00 0.00 B 110

Malvidin 0.00 1 0.00 0.00 B 110

Pelargonidin 0.00 1 0.00 0.00 B 110

Peonidin 0.00 1 0.00 0.00 B 110

Petunidin 0.00 1 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.64 1 0.64 0.64 B 110

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 1 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 B 110

(+)-Catechin 0.00 1 0.00 0.00 B 110

(+)-Gallocatechin 0.00 1 0.00 0.00 B 110

Flavanones Hesperetin 0.00 1 0.00 0.00 B 110

Naringenin 0.00 1 0.00 0.00 B 110

Flavones Apigenin 0.00 1 0.00 0.00 B 110

Luteolin 0.00 1 0.00 0.00 B 110

Flavonols Myricetin 0.00 1 0.00 0.00 B 110

Quercetin 0.00 1 0.00 0.00 B 110

09148 Kiwifruit, green, raw (Actinidia

deliciosa) Anthocyanidins Cyanidin 0.00 2 0.00 0.00 B 110

Delphinidin 0.00 2 0.00 0.00 B 110

Malvidin 0.00 2 0.00 0.00 B 110

Pelargonidin 0.00 2 0.00 0.00 B 110

Peonidin 0.00 2 0.00 0.00 B 110

Petunidin 0.00 2 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.27 12 0.05 0.00 0.45 A 15, 58, 110

(-)-Epicatechin 3-gallate 0.01 12 0.01 0.00 0.08 A 15, 58, 110

(-)-Epigallocatechin 0.00 12 0.00 0.00 A 15, 58, 110

(-)-Epigallocatechin 3-gallate 0.09 12 0.09 0.00 1.11 A 15, 58, 110

(+)-Catechin 0.00 12 0.00 0.00 A 15, 58, 110

(+)-Gallocatechin 0.00 12 0.00 0.00 A 15, 58, 110

Flavanones Hesperetin 0.00 5 0.00 0.00 B 110

Naringenin 0.00 5 0.00 0.00 B 110

Flavones Apigenin 0.00 3 0.00 0.00 B 110, 169

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)

46



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Luteolin 0.74 3 0.74 0.00 2.23 C 12, 110, 169

Flavonols Kaempferol 1.03 3 1.02 0.00 3.06 C 12, 141, 169

Myricetin 0.00 5 0.00 0.00 B 12, 110, 141, 169

Quercetin 0.04 5 0.04 0.00 0.21 B 12, 110, 141, 169

99608 Kiwifruit, red, raw (Actinidia

chinensis) Anthocyanidins Cyanidin 1.65 25 0.49 0.00 8.96 C 184

09149 Kumquats, raw (Fortunella

spp.) Flavanones Naringenin 57.39 3 57.39 57.39 C 238

Flavones Apigenin 21.87 3 21.87 21.87 C 238

09150 Lemons, raw, without peel

(Citrus limon) Flavanones Eriodictyol 21.36 2 3.76 17.60 25.13 B 179, 278

Hesperetin 27.90 3 10.80 17.00 49.51 B 134, 179, 278

Naringenin 0.55 2 0.05 0.50 0.60 B 134, 179

Flavones Apigenin 0.00 1 0.00 0.00 C 169

Luteolin 1.90 2 0.40 1.50 2.31 B 169, 179

Flavonols Kaempferol 0.03 2 0.03 0.00 0.06 C 141, 169

Myricetin 0.50 2 0.50 0.00 1.00 C 141, 169

Quercetin 1.14 4 0.82 0.00 3.47 C 141, 169, 179, 278

09159 Limes, raw (Citrus latifolia) Flavanones Hesperetin 43.00 1 43.00 43.00 C 134

Naringenin 3.40 1 3.40 3.40 C 134

Flavonols Quercetin 0.40 1 0.40 0.40 C 134

99021 Lingonberries (cowberries),

raw Anthocyanidins Cyanidin 40.15 2 4.06 36.08 44.21 C 137, 307

Flavonols Kaempferol 0.38 4 0.25 0.00 1.03 C 109, 134, 307

Myricetin 0.00 2 0.00 0.00 C 109

Quercetin 13.30 12 1.79 7.36 21.00 B 107, 109, 134, 179, 307

99640 Malacca apple, raw (Syzygium

malaccense) Flavonols Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

09176 Mangos, raw (Mangifera

indica) Anthocyanidins Cyanidin 0.10 1 0.10 0.10 C 85

Delphinidin 0.02 1 0.02 0.02 C 85

Pelargonidin 0.02 1 0.02 0.02 C 85

Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 1.72 4 1.72 1.72 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavones Apigenin 0.01 2 0.01 0.01 C 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)

47



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Luteolin 0.02 2 0.02 0.02 C 85

Flavonols Kaempferol 0.05 3 0.04 0.01 0.13 B 85, 152

Myricetin 0.06 3 0.03 0.03 0.13 B 85, 152

Quercetin 0.00 3 0.00 0.00 B 85, 152

99636 Maqui (Chilean wineberry), raw

(Aristotelia chilensis) Anthocyanidins Cyanidin 22.37 3 22.37 22.37 C 74

Delphinidin 66.15 3 66.15 66.15 C 74

97005 Medlar Flavan-3-ols (-)-Epicatechin 0.53 3 0.53 0.53 C 58

(-)-Epicatechin 3-gallate 0.23 3 0.23 0.23 C 58

(-)-Epigallocatechin 0.01 3 0.01 0.01 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.02 3 0.02 0.02 C 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 58

09181 Melons, cantaloupe, raw

(Cucumis melo) Anthocyanidins Cyanidin 0.00 3 0.00 0.00 B 110

Delphinidin 0.00 3 0.00 0.00 B 110

Malvidin 0.00 3 0.00 0.00 B 110

Pelargonidin 0.00 3 0.00 0.00 B 110

Peonidin 0.00 3 0.00 0.00 B 110

Petunidin 0.00 3 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 10 0.00 0.00 A 110, 269

(-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 7 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 B 110

(+)-Catechin 0.00 10 0.00 0.00 A 110, 269

(+)-Gallocatechin 0.00 7 0.00 0.00 B 110

Flavanones Hesperetin 0.00 7 0.00 0.00 B 110

Naringenin 0.00 7 0.00 0.00 B 110

Flavones Apigenin 0.00 5 0.00 0.00 B 110, 169, 239

Luteolin 0.64 4 0.64 0.00 2.58 B 110, 169, 239

Flavonols Kaempferol 0.07 3 0.07 0.00 0.21 C 141, 169, 239

Myricetin 0.00 6 0.00 0.00 B 110, 141, 169, 239

Quercetin 0.01 6 0.01 0.00 0.07 B 110, 141, 169, 239

09184 Melons, honeydew, raw

(Cucumis melo) Anthocyanidins Cyanidin 0.00 2 0.00 0.00 B 110

Delphinidin 0.00 2 0.00 0.00 B 110

Malvidin 0.00 2 0.00 0.00 B 110

Pelargonidin 0.00 2 0.00 0.00 B 110

Peonidin 0.00 2 0.00 0.00 B 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)

48



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Petunidin 0.00 2 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.01 5 0.01 0.00 0.03 B 110

(-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 B 110

(-)-Epigallocatechin 0.04 5 0.04 0.00 0.22 B 110

(-)-Epigallocatechin 3-gallate 0.00 5 0.00 0.00 B 110

(+)-Catechin 0.00 5 0.00 0.00 B 110

(+)-Gallocatechin 0.00 5 0.00 0.00 B 110

Flavanones Hesperetin 0.00 5 0.00 0.00 B 110

Naringenin 0.00 5 0.00 0.00 B 110

Flavones Apigenin 0.00 2 0.00 0.00 B 110

Luteolin 0.00 1 0.00 0.00 B 110

Flavonols Myricetin 0.00 2 0.00 0.00 B 110

Quercetin 0.00 2 0.00 0.00 B 110

99641 Molucca raspberry, raw (Rubus

moluccanus var.

austropacificus)

Anthocyanidins Cyanidin 90.17 1 90.17 90.17 C 191

Pelargonidin 4.07 1 4.07 4.07 C 191

09190 Mulberries, raw (Morus nigra) Flavones Apigenin 0.00 1 0.00 0.00 C 169

Luteolin 0.00 1 0.00 0.00 C 169

Flavonols Kaempferol 0.00 1 0.00 0.00 C 169

Quercetin 2.47 1 2.47 2.47 C 169

99632 Muntries (emu apple, native

cranberry, or munthar), raw Anthocyanidins Cyanidin 17.88 1 17.88 17.88 C 191

Delphinidin 6.89 1 6.89 6.89 C 191

09191 Nectarines, raw (Prunus

persica var. nucipersica) Anthocyanidins Cyanidin 2.13 45 0.22 0.00 7.63 B 110, 264, 294

Delphinidin 0.00 8 0.00 0.00 B 110

Malvidin 0.00 8 0.00 0.00 B 110

Pelargonidin 0.00 8 0.00 0.00 B 110

Peonidin 0.00 8 0.00 0.00 B 110

Petunidin 0.00 8 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 2.54 41 0.28 0.00 5.88 B 15, 110, 264

(-)-Epicatechin 3-gallate 0.00 11 0.00 0.00 B 15, 110

(-)-Epigallocatechin 0.00 11 0.00 0.00 B 15, 110

(-)-Epigallocatechin 3-gallate 0.00 11 0.00 0.00 B 15, 110

(+)-Catechin 2.98 41 0.28 0.14 9.39 B 15, 110, 264

(+)-Gallocatechin 0.00 12 0.00 0.00 B 15, 110

Flavanones Hesperetin 0.00 7 0.00 0.00 B 110

Naringenin 0.00 7 0.00 0.00 B 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)

49



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavones Apigenin 0.00 8 0.00 0.00 B 110

Luteolin 0.00 4 0.00 0.00 B 110

Flavonols Myricetin 0.00 8 0.00 0.00 B 110

Quercetin 0.69 38 0.05 0.00 2.08 B 110, 264

97049 Nectarines, white, whole, raw

(Prunus persica var.

nucipersica)

Anthocyanidins Cyanidin 0.74 30 0.10 0.29 1.44 B 264

Flavan-3-ols (-)-Epicatechin 3.06 30 0.45 1.75 5.39 B 264

(+)-Catechin 7.58 30 0.82 0.12 24.29 B 264

Flavonols Quercetin 0.37 30 0.05 0.10 0.66 B 264

99651 Nectarines, without skin, raw

(Prunus persica var.

nucipersica)tina

Flavonols Kaempferol 0.04 1 0.04 0.04 D 141

Myricetin 0.00 1 0.00 0.00 D 141

Quercetin 0.08 1 0.08 0.08 D 141

09195 Olives, pickled, canned or

bottled, green Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.00 4 0.00 0.00 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavones Luteolin 0.56 7 0.13 0.20 1.20 B 28

99660 Olives, pickled, canned or

bottled, kalamata Flavones Luteolin 4.93 8 0.52 3.20 7.40 B 28

09193 Olives, ripe, canned

(small-extra large) (Olea

europaea)

Flavones Luteolin 2.80 3 0.15 2.60 3.10 C 28

09200 Oranges, raw, all commercial

varieties (Citrus sinensis) Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.00 4 0.00 0.00 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavanones Hesperetin 27.25 22 4.33 11.74 47.09 B 11, 59, 85, 134, 179, 238

Naringenin 15.32 22 1.76 3.65 45.42 B 11, 59, 85, 134, 179, 238

Flavones Apigenin 0.00 23 0.00 0.00 0.01 B 85, 169, 230

Luteolin 0.19 24 0.05 0.00 1.50 B 12, 85, 169, 230

Flavonols Kaempferol 0.13 25 0.13 0.00 3.15 B 12, 85, 141, 169, 230

Myricetin 0.15 25 0.10 0.00 2.19 B 12, 85, 141, 169, 230

Quercetin 0.45 27 0.02 0.00 1.75 B 11, 12, 85, 141, 169, 230

09202 Oranges, raw, navels (Citrus Anthocyanidins Cyanidin 0.00 3 0.00 0.00 B 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)

50



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

sinensis) Delphinidin 0.00 3 0.00 0.00 B 111

Malvidin 0.00 3 0.00 0.00 B 111

Pelargonidin 0.00 3 0.00 0.00 B 111

Peonidin 0.00 3 0.00 0.00 B 111

Petunidin 0.00 3 0.00 0.00 B 111

Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 B 111

(-)-Epigallocatechin 0.00 3 0.00 0.00 B 111

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 B 111

(+)-Catechin 0.00 3 0.00 0.00 B 111

(+)-Gallocatechin 0.00 3 0.00 0.00 B 111

(+)-Gallocatechin 3-gallate 0.00 3 0.00 0.00 B 111

Flavanones Hesperetin 21.87 6 6.52 7.76 30.69 B 85, 111

Naringenin 7.10 6 2.22 2.25 11.40 B 85, 111

Flavones Apigenin 0.00 6 0.00 0.00 0.01 B 85, 111

Luteolin 0.70 6 0.18 0.00 1.40 B 85, 111

Flavonols Kaempferol 0.01 3 0.01 0.01 C 85

Myricetin 0.01 6 0.00 0.00 0.03 B 85, 111

Quercetin 0.20 6 0.05 0.00 0.40 B 85, 111

09226 Papayas, raw (Carica papaya) Flavones Apigenin 0.01 4 0.01 0.01 C 85

Luteolin 0.02 4 0.02 0.02 C 85

Flavonols Kaempferol 0.01 5 0.00 0.00 0.01 C 85, 152

Myricetin 0.02 5 0.01 0.00 0.03 C 85, 152

Quercetin 0.00 5 0.00 0.00 C 85, 152

09370 Peaches, canned, heavy syrup,

drained Flavan-3-ols (-)-Epicatechin 0.00 1 0.00 0.00 C 15

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 C 15

(+)-Catechin 1.87 1 1.87 1.87 C 15

(+)-Gallocatechin 0.00 1 0.00 0.00 C 15

Flavones Apigenin 0.00 4 0.00 0.00 B 116

Luteolin 0.00 4 0.00 0.00 B 116

Flavonols Kaempferol 0.00 4 0.00 0.00 B 116

Myricetin 0.00 4 0.00 0.00 B 116

Quercetin 0.00 4 0.00 0.00 B 116

09236 Peaches, raw (Prunus persica) Anthocyanidins Cyanidin 1.92 45 0.19 0.00 6.71 B 110, 264, 294

Delphinidin 0.00 7 0.00 0.00 B 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)

51



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Malvidin 0.00 7 0.00 0.00 B 110

Pelargonidin 0.00 7 0.00 0.00 B 110

Peonidin 0.00 7 0.00 0.00 B 110

Petunidin 0.00 7 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 2.34 49 0.21 0.00 6.92 B 15, 58, 110, 264, 269

(-)-Epicatechin 3-gallate 0.00 14 0.00 0.00 0.01 A 15, 58, 110

(-)-Epigallocatechin 1.04 14 0.32 0.00 3.34 A 15, 58, 110

(-)-Epigallocatechin 3-gallate 0.30 14 0.16 0.00 2.01 A 15, 58, 110

(+)-Catechin 4.92 49 0.51 0.53 10.12 B 15, 58, 110, 264, 269

(+)-Gallocatechin 0.00 14 0.00 0.00 A 15, 58, 110

Flavanones Hesperetin 0.00 7 0.00 0.00 B 110

Naringenin 0.00 7 0.00 0.00 B 110

Flavones Apigenin 0.00 9 0.00 0.00 B 110, 116, 169

Luteolin 0.00 7 0.00 0.00 B 12, 110, 116, 169

Flavonols Kaempferol 0.22 3 0.22 0.00 0.65 C 12, 116, 169

Myricetin 0.00 10 0.00 0.00 B 12, 110, 116, 169

Quercetin 0.66 40 0.07 0.00 1.23 B 12, 110, 116, 169, 264

97054 Peaches, white, whole, raw Anthocyanidins Cyanidin 0.97 30 0.14 0.42 1.81 B 264

Flavan-3-ols

(-)-Epicatechin 4.09 30 0.61 2.26 6.19 B 264

(+)-Catechin 12.25 30 1.74 4.62 20.82 B 264

Flavonols Quercetin 0.45 30 0.07 0.10 0.71 B 264

99029 Pears without skin, raw Flavan-3-ols (-)-Epicatechin 1.74 12 0.43 0.82 2.96 B 15

(-)-Epicatechin 3-gallate 0.00 12 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 12 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 12 0.00 0.00 B 15

(+)-Catechin 0.14 12 0.03 0.01 0.36 B 15

(+)-Gallocatechin 0.00 12 0.00 0.00 B 15

09252 Pears, raw (Pyrus communis) Anthocyanidins Cyanidin 2.06 8 0.41 0.00 3.50 A 110

Delphinidin 0.00 8 0.00 0.00 A 110

Malvidin 0.00 8 0.00 0.00 A 110

Pelargonidin 0.00 8 0.00 0.00 A 110

Peonidin 0.00 8 0.00 0.00 A 110

Petunidin 0.00 8 0.00 0.00 A 110

Flavan-3-ols (-)-Epicatechin 3.76 50 0.32 0.10 17.74 B 4, 15, 58, 110, 245, 269

(-)-Epicatechin 3-gallate 0.02 28 0.02 0.00 0.50 A 15, 58, 110

(-)-Epigallocatechin 0.59 28 0.25 0.00 5.07 A 15, 58, 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)

52



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(-)-Epigallocatechin 3-gallate 0.17 28 0.12 0.00 2.52 A 15, 58, 110

(+)-Catechin 0.27 47 0.04 0.00 2.32 B 4, 15, 58, 110, 269

(+)-Gallocatechin 0.00 28 0.00 0.00 A 15, 58, 110

Flavanones Hesperetin 0.00 6 0.00 0.00 B 110

Naringenin 0.00 6 0.00 0.00 B 110

Flavones Apigenin 0.00 12 0.00 0.00 A 110, 116, 169

Luteolin 0.00 8 0.00 0.00 B 110, 116, 169

Flavonols Isorhamnetin 0.30 3 0.16 0.06 0.60 C 245

Kaempferol 0.00 5 0.00 0.00 B 116, 141, 169

Myricetin 0.00 13 0.00 0.00 A 110, 116, 141, 169

Quercetin 0.84 16 0.26 0.00 3.40 B 110, 116, 141, 169, 245

99080 Pears, without skin, cooked Flavan-3-ols (-)-Epicatechin 2.12 4 2.12 2.12 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.33 4 0.33 0.33 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

97088 Persimmons, raw Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 C 58

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.63 3 0.63 0.63 C 58

(+)-Gallocatechin 0.17 3 0.17 0.17 C 58

Flavones Luteolin 0.14 1 0.14 0.14 C 12

Flavonols Kaempferol 0.00 1 0.00 0.00 C 12

Myricetin 1.06 1 1.06 1.06 C 12

Quercetin 0.00 1 0.00 0.00 C 12

09273 Pineapple juice, canned,

unsweetened, without added

ascorbic acid

Flavonols Quercetin 0.00 3 0.00 0.00 C 189

09266 Pineapple, raw, all varieties

(Ananas comosus) Anthocyanidins Cyanidin 0.00 1 0.00 0.00 B 110

Delphinidin 0.00 1 0.00 0.00 B 110

Malvidin 0.00 1 0.00 0.00 B 110

Pelargonidin 0.00 1 0.00 0.00 B 110

Peonidin 0.00 1 0.00 0.00 B 110

Petunidin 0.00 1 0.00 0.00 B 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)

53



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavan-3-ols (-)-Epicatechin 0.00 8 0.00 0.00 B 15, 58, 110

(-)-Epicatechin 3-gallate 0.00 8 0.00 0.00 B 15, 58, 110

(-)-Epigallocatechin 0.00 8 0.00 0.00 B 15, 58, 110

(-)-Epigallocatechin 3-gallate 0.00 8 0.00 0.00 B 15, 58, 110

(+)-Catechin 0.00 8 0.00 0.00 B 15, 58, 110

(+)-Gallocatechin 0.00 8 0.00 0.00 B 15, 58, 110

Flavanones Hesperetin 0.00 1 0.00 0.00 B 110

Naringenin 0.00 1 0.00 0.00 B 110

Flavones Apigenin 0.00 2 0.00 0.00 0.01 B 85, 110

Luteolin 0.01 2 0.01 0.00 0.02 B 85, 110

Flavonols Kaempferol 0.00 2 0.00 0.00 0.01 B 85, 152

Myricetin 0.01 3 0.01 0.00 0.03 B 85, 110, 152

Quercetin 0.14 3 0.14 0.00 0.42 B 85, 110, 152

09430 Pineapple, raw, extra sweet

variety (Ananas comosus) Anthocyanidins Cyanidin 0.00 3 0.00 0.00 B 110

Delphinidin 0.00 3 0.00 0.00 B 110

Malvidin 0.00 3 0.00 0.00 B 110

Pelargonidin 0.00 3 0.00 0.00 B 110

Peonidin 0.00 3 0.00 0.00 B 110

Petunidin 0.00 3 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 5 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 5 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 5 0.00 0.00 B 110

(+)-Catechin 0.00 5 0.00 0.00 B 110

(+)-Gallocatechin 0.00 5 0.00 0.00 B 110

Flavanones Hesperetin 0.00 5 0.00 0.00 B 110

Naringenin 0.00 5 0.00 0.00 B 110

Flavones Apigenin 0.00 3 0.00 0.00 B 110

Luteolin 0.00 2 0.00 0.00 B 110

Flavonols Myricetin 0.00 3 0.00 0.00 B 110

Quercetin 0.00 3 0.00 0.00 B 110

09276 Pitanga, (surinam-cherry), raw

(Eugenia uniflora) Flavones Apigenin 0.00 7 0.00 0.00 C 230

Luteolin 0.00 7 0.00 0.00 C 230

Flavonols Kaempferol 0.40 7 0.40 0.40 C 230

Myricetin 3.36 7 1.15 3.10 3.70 C 230

Quercetin 5.80 7 1.99 5.50 6.20 C 230

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)

54



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

99621 Plum, Davidson's, raw

(Davodsonia pruriens) Anthocyanidins Cyanidin 28.42 1 28.42 28.42 C 191

Delphinidin 11.03 1 11.03 11.03 C 191

Peonidin 7.52 1 7.52 7.52 C 191

Petunidin 1.99 1 1.99 1.99 C 191

99639 Plum, Illawara, raw

(Podocarpus elatus) Anthocyanidins Cyanidin 555.72 1 555.72 555.72 C 191

Pelargonidin 2.47 1 2.47 2.47 C 191

97043 Plum, red, whole, raw Anthocyanidins Cyanidin 4.73 30 0.61 0.62 13.93 B 48, 85, 264

Delphinidin 0.02 2 0.02 0.02 C 85

Pelargonidin 0.02 2 0.02 0.02 C 85

Peonidin 2.21 4 2.21 2.21 C 48

Flavones Apigenin 0.01 3 0.00 0.00 0.01 C 85, 169

Luteolin 0.01 3 0.00 0.00 0.02 C 85, 169

Flavonols Kaempferol 0.01 4 0.00 0.00 0.01 C 85, 141, 169

Myricetin 0.01 4 0.00 0.00 0.03 C 85, 141, 169

Quercetin 1.79 32 0.19 0.00 7.04 B 48, 85, 141, 169, 264

97046 Plum, yellow, whole, raw

(Prunus domestica) Anthocyanidins Cyanidin 0.28 115 0.03 0.00 0.43 B 48, 254, 264

Peonidin 0.02 109 0.00 0.00 0.03 C 48, 254

Flavonols Kaempferol 0.10 12 0.02 0.06 0.17 B 167

Myricetin 0.10 12 0.02 0.07 0.11 B 167

Quercetin 0.70 127 0.03 0.07 4.28 B 48, 167, 254, 264

97077 Plums, black diamond, with

peel, raw Anthocyanidins Cyanidin 56.03 6 22.88 6.40 139.35 B 85, 110, 294

Delphinidin 0.01 4 0.00 0.00 0.02 B 85, 110

Malvidin 0.00 2 0.00 0.00 B 110

Pelargonidin 0.01 4 0.00 0.00 0.02 B 85, 110

Peonidin 0.00 2 0.00 0.00 B 110

Petunidin 0.00 2 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 2.44 2 2.44 0.00 4.88 B 110

(-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 B 110

(-)-Epigallocatechin 13.06 2 7.34 5.72 20.40 B 110

(-)-Epigallocatechin 3-gallate 0.48 2 0.48 0.00 0.97 B 110

(+)-Catechin 17.55 2 11.45 6.10 29.00 B 110

(+)-Gallocatechin 0.00 2 0.00 0.00 B 110

Flavanones Hesperetin 0.00 2 0.00 0.00 B 110

Naringenin 0.00 2 0.00 0.00 B 110

Flavones Apigenin 0.00 4 0.00 0.00 0.01 B 85, 110

Luteolin 0.60 3 0.21 0.00 0.90 B 85, 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)

55



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavonols Kaempferol 0.01 2 0.01 0.01 C 85

Myricetin 0.01 4 0.00 0.00 0.03 B 85, 110

Quercetin 12.45 4 6.18 1.80 25.10 B 85, 110

09291 Plums, dried (prunes),

uncooked Anthocyanidins Cyanidin 0.71 9 0.27 0.00 2.40 B 85, 110

Delphinidin 0.04 9 0.02 0.00 0.20 B 85, 110

Malvidin 0.00 7 0.00 0.00 B 110

Pelargonidin 0.00 9 0.00 0.00 0.02 B 85, 110

Peonidin 0.00 7 0.00 0.00 B 110

Petunidin 0.00 7 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 3 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 B 110

(+)-Catechin 0.00 3 0.00 0.00 B 110

(+)-Gallocatechin 0.00 3 0.00 0.00 B 110

Flavanones Hesperetin 0.00 3 0.00 0.00 B 110

Naringenin 0.00 3 0.00 0.00 B 110

Flavones Apigenin 0.00 9 0.00 0.00 0.01 B 85, 110

Luteolin 0.01 6 0.00 0.00 0.02 B 85, 110

Flavonols Kaempferol 0.01 2 0.01 0.01 C 85

Myricetin 0.01 9 0.00 0.00 0.03 B 85, 110

Quercetin 1.80 9 0.60 0.00 4.00 B 85, 110

99395 Plums, Greengage, raw Flavones Apigenin 0.00 2 0.00 0.00 C 169

Luteolin 0.00 2 0.00 0.00 C 169

Flavonols Kaempferol 0.00 2 0.00 0.00 C 169

Myricetin 0.00 2 0.00 0.00 C 169

Quercetin 0.00 2 0.00 0.00 C 169

99367 Plums, purple, raw Anthocyanidins Cyanidin 17.93 32 2.68 6.73 35.51 C 48

Peonidin 5.21 32 0.77 1.56 11.52 C 48

Flavonols Quercetin 2.19 32 0.33 0.69 4.18 C 48

09279 Plums, raw (Prunus spp.) Anthocyanidins Cyanidin 5.63 77 0.77 0.84 40.43 A 110, 254, 273, 294

Delphinidin 0.00 8 0.00 0.00 A 110

Malvidin 0.00 8 0.00 0.00 A 110

Pelargonidin 0.00 8 0.00 0.00 A 110

Peonidin 0.31 69 0.04 0.00 2.10 B 110, 254, 273

Petunidin 0.00 8 0.00 0.00 A 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)

56



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavan-3-ols (-)-Epicatechin 3.20 20 0.49 0.00 10.38 A 15, 58, 110, 269

(-)-Epicatechin 3-gallate 0.76 15 0.43 0.00 4.98 A 15, 58, 110

(-)-Epigallocatechin 0.24 15 0.10 0.00 1.19 A 15, 58, 110

(-)-Epigallocatechin 3-gallate 0.40 14 0.21 0.00 2.47 A 15, 58, 110

(+)-Catechin 2.89 20 0.44 0.00 5.82 A 15, 58, 110, 269

(+)-Gallocatechin 0.09 15 0.09 0.00 1.35 A 15, 58, 110

Flavanones Hesperetin 0.00 8 0.00 0.00 A 110

Naringenin 0.00 8 0.00 0.00 A 110

Flavones Apigenin 0.00 10 0.00 0.00 A 110, 116, 169

Luteolin 0.00 6 0.00 0.00 B 110, 116, 169

Flavonols Kaempferol 0.00 2 0.00 0.00 B 116, 169

Myricetin 0.00 10 0.00 0.00 A 110, 116, 169

Quercetin 0.90 62 0.19 0.22 7.35 B 110, 116, 134, 169, 254

09286 Pomegranates, raw (Punica

granatum) Flavan-3-ols (-)-Epicatechin 0.08 3 0.08 0.08 C 58

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.16 3 0.16 0.16 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.40 3 0.40 0.40 C 58

(+)-Gallocatechin 0.17 3 0.17 0.17 C 58

Flavones Apigenin 0.00 1 0.00 0.00 C 169

Luteolin 0.00 1 0.00 0.00 C 169

Flavonols Kaempferol 0.00 1 0.00 0.00 C 169

Myricetin 0.00 1 0.00 0.00 C 169

Quercetin 0.00 1 0.00 0.00 C 169

09287 Prickly pears, raw (Opuntia

spp.) Flavonols Isorhamnetin 0.65 4 0.59 0.00 2.41 C 150

Kaempferol 0.18 4 0.08 0.00 0.38 C 150

Quercetin 4.86 4 1.66 0.98 9.05 C 150

09295 Pummelo, raw (Citrus maxima) Flavanones Hesperetin 8.40 2 8.40 8.40 C 85

Naringenin 24.72 2 24.72 24.72 C 85

09296 Quinces, raw (Cydonia

oblonga) Flavan-3-ols (-)-Epicatechin 0.67 3 0.67 0.67 C 58

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.75 3 0.75 0.75 C 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 58

Flavones Apigenin 0.00 1 0.00 0.00 C 169

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)

57



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Luteolin 0.00 1 0.00 0.00 C 169

Flavonols Kaempferol 0.00 1 0.00 0.00 C 169

Myricetin 0.00 1 0.00 0.00 C 169

Quercetin 0.00 1 0.00 0.00 C 169

09297 Raisins, golden seedless (Vitis

vinifera) Flavonols Kaempferol 2.71 20 0.57 1.18 3.86 B 138

Quercetin 2.40 20 0.50 1.84 3.29 B 138

09298 Raisins, seedless (Vitis

vinifera) Anthocyanidins Cyanidin 0.03 7 0.01 0.00 0.10 B 85, 110

Delphinidin 0.01 7 0.00 0.00 0.02 B 85, 110

Malvidin 0.00 5 0.00 0.00 B 110

Pelargonidin 0.01 7 0.00 0.00 0.02 B 85, 110

Peonidin 0.00 5 0.00 0.00 B 110

Petunidin 0.00 5 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.10 7 0.10 0.00 0.71 B 15, 110

(-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 B 15, 110

(-)-Epigallocatechin 0.00 7 0.00 0.00 B 15, 110

(-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 B 15, 110

(+)-Catechin 0.42 7 0.42 0.00 2.97 B 15, 110

(+)-Gallocatechin 0.00 7 0.00 0.00 B 15, 110

Flavanones Hesperetin 0.00 6 0.00 0.00 B 110

Naringenin 0.00 6 0.00 0.00 B 110

Flavones Apigenin 0.00 7 0.00 0.00 0.01 B 85, 110

Luteolin 0.01 4 0.00 0.00 0.02 B 85, 110

Flavonols Kaempferol 0.01 2 0.01 0.01 C 85

Myricetin 0.01 7 0.00 0.00 0.03 B 85, 110

Quercetin 0.25 7 0.24 0.00 1.70 B 85, 110

99411 Raspberries, black Anthocyanidins Cyanidin 669.01 1 669.01 669.01 D 294

Pelargonidin 16.69 1 16.69 16.69 D 294

Peonidin 1.09 1 1.09 1.09 D 294

09302 Raspberries, raw (Rubus spp.) Anthocyanidins Cyanidin 45.77 23 6.74 0.00 105.70 B 5, 110, 120, 172, 190, 294

Delphinidin 1.32 11 1.14 0.00 12.61 B 5, 110, 120

Malvidin 0.13 7 0.13 0.00 0.90 B 110, 120

Pelargonidin 0.98 19 0.34 0.00 5.96 B 110, 120, 172, 190, 294

Peonidin 0.12 7 0.12 0.00 0.87 B 110, 120

Petunidin 0.31 7 0.31 0.00 2.14 B 110, 120

Flavan-3-ols (-)-Epicatechin 3.52 18 0.62 0.00 8.26 B 15, 58, 110, 172, 269

(-)-Epicatechin 3-gallate 0.00 10 0.00 0.00 B 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)

58



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

58,

(-)-Epigallocatechin 0.46 10 0.02 0.00 1.1

1 B

(-)-Epigallocatechin 3-gallate 0.54 10 0.54 0.00 5.35 B 15, 58, 110

(+)-Catechin 1.31 18 0.42 0.00 7.33 B 15, 58, 110, 172, 269

(+)-Gallocatechin 0.00 10 0.00 0.00 0.01 B 15, 58, 110

Flavanones Hesperetin 0.00 3 0.00 0.00 B 110

Naringenin 0.00 3 0.00 0.00 B 110

Flavones Apigenin 0.00 7 0.00 0.00 B 110, 169

Luteolin 0.00 3 0.00 0.00 B 110, 169

Flavonols Isorhamnetin 0.00 3 0.00 0.00 C 172

Kaempferol 0.06 12 0.05 0.00 0.64 B 109, 169, 172, 190, 306

Myricetin 0.00 9 0.00 0.00 B 109, 110

Quercetin 1.05 61 0.09 0.00 4.57 B 10, 107, 109, 110, 131, 134,

169, 172, 190, 306

99327 Raspberries, red, frozen Anthocyanidins Cyanidin 22.60 1 22.60 22.60 C 85

Delphinidin 0.02 1 0.02 0.02 C 85

Pelargonidin 1.60 1 1.60 1.60 C 85

Flavones Apigenin 0.01 1 0.01 0.01 C 85

Luteolin 0.02 1 0.02 0.02 C 85

Flavonols Kaempferol 0.01 1 0.01 0.01 C 85

Myricetin 0.03 1 0.03 0.03 C 85

Quercetin 1.10 1 1.10 1.10 C 85

99052 Rhubarb stalks, cooked Flavan-3-ols (-)-Epicatechin 0.38 4 0.38 0.38 B 15

(-)-Epicatechin 3-gallate 0.49 4 0.49 0.49 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 1.48 4 1.48 1.48 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

09307 Rhubarb, raw (Rheum

rhabarbarum) Flavan-3-ols (-)-Epicatechin 0.51 4 0.51 0.51 B 15

(-)-Epicatechin 3-gallate 0.60 4 0.60 0.60 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 2.17 4 2.17 2.17 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 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)

59



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

99335 Rowanberries, raw Flavonols Kaempferol 0.00 2 0.00 0.00 C 109

Myricetin 0.00 2 0.00 0.00 C 109

Quercetin 7.40 2 1.10 6.30 8.50 C 109

99037 Sea buckthorn berry, raw Anthocyanidins Cyanidin 0.04 1 0.04 0.04 C 120

Delphinidin 0.01 1 0.01 0.01 C 120

Malvidin 0.02 1 0.02 0.02 C 120

Pelargonidin 0.00 1 0.00 0.00 C 120

Peonidin 0.01 1 0.01 0.01 C 120

Petunidin 0.00 1 0.00 0.00 C 120

Flavonols Isorhamnetin 38.29 29 2.66 8.60 72.17 B 297

Quercetin 7.58 29 0.92 2.56 20.53 B 297

99616 Service (Saskatoon) berries

(Amelanchier canadensis) Anthocyanidins Cyanidin 110.58 8 17.07 18.68 249.60 C 2, 120, 201

Delphinidin 50.38 1 50.38 50.38 C 120

Malvidin 10.59 1 10.59 10.59 C 120

Pelargonidin 0.00 1 0.00 0.00 C 120

Peonidin 2.96 1 2.96 2.96 C 120

Petunidin 6.27 1 6.27 6.27 C 120

Flavonols Quercetin 16.64 4 6.79 16.13 17.15 C 201

09315 Soursop, raw (Annona

muricata) Flavonols Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

99382 Star apple, raw Flavan-3-ols (-)-Epicatechin 0.73 1 0.73 0.73 D 171

(-)-Epigallocatechin 0.14 1 0.14 0.14 D 171

(+)-Catechin 0.25 1 0.25 0.25 D 171

(+)-Gallocatechin 0.53 1 0.53 0.53 D 171

Flavonols Myricetin 0.08 1 0.08 0.08 D 171

Quercetin 0.26 1 0.26 0.26 D 171

09318 Strawberries, frozen,

unsweetened Anthocyanidins Cyanidin 1.27 9 0.39 0.33 3.21 B 85, 94, 146

Delphinidin 0.02 1 0.02 0.02 C 85

Pelargonidin 19.32 9 5.54 7.35 48.50 B 85, 94, 146

Flavones Apigenin 0.01 1 0.01 0.01 C 85

Luteolin 0.02 1 0.02 0.02 C 85

Flavonols Kaempferol 0.49 20 0.08 0.00 1.30 B 85, 107, 108, 146

Myricetin 0.35 4 0.14 0.03 0.69 B 85, 146

Quercetin 0.46 17 0.04 0.30 0.90 B 85, 107, 108

09316 Strawberries, raw (Fragaria X Anthocyanidins Cyanidin 1.68 156 0.06 0.00 9.38 B 36, 53, 85, 94, 110, 120, 172,

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)

60



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

ananassa) 195, 210, 289, 290, 294

Delphinidin 0.31 9 0.29 0.00 2.60 B 85, 110, 120

Malvidin 0.01 8 0.01 0.00 0.09 B 110, 120

Pelargonidin 24.85 151 0.70 5.91 57.49 B 36, 53, 94, 110, 120, 172, 195,

210, 289, 290, 294

Peonidin 0.05 8 0.05 0.00 0.44 B 110, 120

Petunidin 0.11 9 0.11 0.00 0.95 B 110, 120, 294

Flavan-3-ols (-)-Epicatechin 0.42 30 0.13 0.00 2.20 B 15, 33, 58, 110, 172, 210, 269

(-)-Epicatechin 3-gallate 0.15 13 0.03 0.00 0.66 A 15, 58, 110

(-)-Epigallocatechin 0.78 13 0.35 0.00 4.31 A 15, 58, 110

(-)-Epigallocatechin 3-gallate 0.11 13 0.07 0.00 0.73 A 15, 58, 110

(+)-Catechin 3.11 31 0.19 0.00 5.70 B 15, 33, 58, 110, 114, 172, 210,

269

(+)-Gallocatechin 0.03 12 0.01 0.00 0.12 A 15, 58, 110

Flavanones Hesperetin 0.00 6 0.00 0.00 B 110

Naringenin 0.26 7 0.26 0.00 1.81 B 110, 114

Flavones Apigenin 0.00 21 0.00 0.00 0.01 B 85, 110, 116, 169, 230

Luteolin 0.00 18 0.00 0.00 0.02 B 12, 85, 110, 116, 169, 230

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 172

Kaempferol 0.50 135 0.01 0.00 2.30 B 12, 33, 36, 85, 107, 109, 114,

116, 131, 134, 141, 169, 172,

210, 230, 289, 290

Myricetin 0.04 24 0.04 0.00 0.98 B 12, 85, 109, 110, 116, 141, 230

Quercetin 1.11 118 0.04 0.00 4.40 B 12, 33, 36, 85, 107, 109, 110,

114, 116, 131, 134, 141, 169,

172, 210, 230, 290

97007 Strawberry tree fruit (arbutus),

raw Anthocyanidins Cyanidin 2.16 1 2.16 2.16 C 203

Delphinidin 0.26 1 0.26 0.26 C 203

Flavan-3-ols (-)-Epicatechin 1.56 4 0.09 1.11 2.89 C 58, 203

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 6.65 4 2.94 4.16 7.48 C 58, 203

(+)-Gallocatechin 1.60 3 1.60 1.60 C 58

Flavonols Myricetin 0.64 1 0.64 0.64 C 203

Quercetin 0.48 1 0.48 0.48 C 203

09218 Tangerines, (mandarin Flavanones Hesperetin 7.94 11 2.12 4.52 11.17 B 59, 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)

61



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

oranges), raw (Citrus reticulata) Naringenin 10.02 11 1.47 1.74 29.15 B 59, 85

Flavones Apigenin 0.00 1 0.00 0.00 C 169

Luteolin 0.00 1 0.00 0.00 C 169

Flavonols Kaempferol 0.00 1 0.00 0.00 C 169

Myricetin 0.00 1 0.00 0.00 C 169

Quercetin 0.00 1 0.00 0.00 C 169

99633 Tropical fruit juice Anthocyanidins Cyanidin 0.00 3 0.00 0.00 C 189

Flavanones Eriodictyol 0.08 3 0.08 0.08 C 189

Hesperetin 0.75 3 0.75 0.75 C 189

Naringenin 0.37 3 0.37 0.37 C 189

Flavonols Quercetin 0.08 3 0.08 0.08 C 189

09326 Watermelon, raw (Citrullus

lanatus) Anthocyanidins Cyanidin 0.00 3 0.00 0.00 B 110

Delphinidin 0.00 3 0.00 0.00 B 110

Malvidin 0.00 3 0.00 0.00 B 110

Pelargonidin 0.00 3 0.00 0.00 B 110

Peonidin 0.00 3 0.00 0.00 B 110

Petunidin 0.00 3 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 7 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 7 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 B 110

(+)-Catechin 0.00 7 0.00 0.00 B 110

(+)-Gallocatechin 0.00 7 0.00 0.00 B 110

Flavanones Hesperetin 0.00 7 0.00 0.00 B 110

Naringenin 0.00 7 0.00 0.00 B 110

Flavones Apigenin 0.00 5 0.00 0.00 B 110, 169, 239

Luteolin 0.46 4 0.46 0.00 1.84 B 12, 110, 169, 239

Flavonols Kaempferol 0.45 4 0.45 0.00 1.81 B 12, 152, 169, 239

Myricetin 0.00 7 0.00 0.00 B 12, 110, 152, 169, 239

Quercetin 0.00 7 0.00 0.00 B 12, 110, 152, 169, 239

99361 Yuzu, raw Flavanones Hesperetin 28.73 60 3.64 26.64 30.32 C 301

Naringenin 24.82 60 3.15 22.80 26.12 C 301

11 – Vegetables and Vegetable Products

11001 Alfalfa seeds, sprouted, raw

(Medicago sativa) Flavones Apigenin 0.00 1 0.00 0.00 C 239

Luteolin 0.00 1 0.00 0.00 C 239

Flavonols Kaempferol 0.00 1 0.00 0.00 C 239

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)

62



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Myricetin 0.00 1 0.00 0.00 C 239

Quercetin 1.70 1 1.70 1.70 C 239

11004 Amaranth leaves, cooked,

boiled, drained, without salt Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.55 1 0.55 0.55 C 152

Quercetin 0.88 1 0.88 0.88 C 152

99001 Annual saw-thistle, leaves Flavones Apigenin 3.80 1 3.80 3.80 B 267

Luteolin 6.50 1 6.50 6.50 B 267

Flavonols Isorhamnetin 0.70 1 0.70 0.70 B 267

Kaempferol 3.80 1 3.80 3.80 B 267

Myricetin 3.60 1 3.60 3.60 B 267

Quercetin 16.00 1 16.00 16.00 B 267

11006 Arrowhead, cooked, boiled,

drained, without salt Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

11007 Artichokes, (globe or french),

raw (Cynara scolymus) Flavanones Naringenin 12.50 10 2.46 0.00 22.93 C 246, 288

Flavones Apigenin 7.48 25 0.81 0.00 17.69 B 83, 154, 246, 288

Luteolin 2.30 13 0.48 0.00 6.56 B 154, 246, 288

99362 Artichokes, Ocean Mist, boiled Anthocyanidins Cyanidin 0.00 1 0.00 0.00 B 110

Delphinidin 0.00 1 0.00 0.00 B 110

Malvidin 0.00 1 0.00 0.00 B 110

Pelargonidin 0.00 1 0.00 0.00 B 110

Peonidin 0.00 1 0.00 0.00 B 110

Petunidin 0.00 1 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 1 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 1 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 B 110

(+)-Catechin 0.00 1 0.00 0.00 B 110

(+)-Gallocatechin 0.00 1 0.00 0.00 B 110

Flavanones Hesperetin 0.00 1 0.00 0.00 B 110

Naringenin 0.00 1 0.00 0.00 B 110

Flavones Apigenin 0.00 1 0.00 0.00 B 110

Luteolin 0.00 1 0.00 0.00 B 110

Flavonols Myricetin 0.00 1 0.00 0.00 B 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)

63



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Quercetin 0.00 1 0.00 0.00 B 110

99363 Artichokes, Ocean Mist,

Microwaved Anthocyanidins Cyanidin 0.00 1 0.00 0.00 B 110

Delphinidin 0.00 1 0.00 0.00 B 110

Malvidin 0.00 1 0.00 0.00 B 110

Pelargonidin 0.00 1 0.00 0.00 B 110

Peonidin 0.00 1 0.00 0.00 B 110

Petunidin 0.00 1 0.00 0.00 B 110

Flavones Apigenin 0.00 1 0.00 0.00 B 110

Luteolin 0.00 1 0.00 0.00 B 110

Flavonols Myricetin 0.00 1 0.00 0.00 B 110

Quercetin 0.00 1 0.00 0.00 B 110

11959 Arugula, raw (Eruca sativa) Anthocyanidins Cyanidin 0.00 2 0.00 0.00 C 11

Flavones Apigenin 0.00 4 0.00 0.00 C 11, 124

Luteolin 0.00 2 0.00 0.00 C 11

Flavonols Isorhamnetin 4.30 3 4.30 4.30 C 178

Kaempferol 34.89 7 13.91 3.00 104.20 B 11, 124, 178

Quercetin 7.92 7 1.99 0.00 14.30 B 11, 124, 178

11012 Asparagus, cooked, boiled,

drained Flavonols Quercetin 15.16 8 2.42 7.61 28.40 B 77, 174

11011 Asparagus, raw (Asparagus

officinalis) Flavonols Isorhamnetin 5.70 10 0.91 0.46 10.28 B 87

Kaempferol 1.39 11 0.44 0.00 5.20 B 87, 141

Myricetin 0.00 1 0.00 0.00 C 141

Quercetin 13.98 36 0.91 0.05 28.72 B 77, 87, 141, 174, 238

11025 Balsam-pear (bitter gourd),

pods, cooked, boiled, drained,

without salt

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

99655 Bay leaves, fresh (Laurus

nobilis) Flavones Apigenin 0.00 1 0.00 0.00 D 253

Luteolin 0.00 1 0.00 0.00 D 253

Flavonols Kaempferol 4.82 1 4.82 4.82 D 253

Myricetin 0.00 1 0.00 0.00 D 253

Quercetin 3.19 1 3.19 3.19 D 253

99643 Beans, butter, raw (Phaseolus

cocconeus) Flavonols Isorhamnetin 0.00 3 0.00 0.00 C 123

Kaempferol 0.00 3 0.00 0.00 C 123

Quercetin 0.00 3 0.00 0.00 C 123

11056 Beans, snap, green, canned, Flavones Apigenin 0.00 4 0.00 0.00 B 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)

64



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

regular pack, drained solids Luteolin 0.00 4 0.00 0.00 B 116

Flavonols Kaempferol 0.02 5 0.02 0.00 0.09 C 116, 214

Myricetin 0.00 4 0.00 0.00 B 116

Quercetin 1.49 5 0.62 0.63 1.70 C 116, 214

11053 Beans, snap, green, cooked,

boiled, drained, without salt Anthocyanidins Cyanidin 0.02 1 0.02 0.02 C 85

Delphinidin 0.02 1 0.02 0.02 C 85

Pelargonidin 0.02 1 0.02 0.02 C 85

Flavonols Kaempferol 0.00 1 0.00 0.00 B 152

Myricetin 0.08 1 0.08 0.08 B 152

Quercetin 2.84 11 0.42 0.32 4.81 B 7, 152

11060 Beans, snap, green, frozen, all

styles, unprepared Flavonols Kaempferol 0.24 4 0.24 0.24 C 76

Quercetin 1.30 1 1.30 1.30 C 76

11061 Beans, snap, green, frozen,

cooked, boiled, drained without

salt

Flavonols Kaempferol 0.26 8 0.07 0.20 0.31 C 76

Quercetin 1.25 8 0.33 1.00 1.50 C 76

11052 Beans, snap, green, raw

(Phaseolus vulgaris) Flavan-3-ols (-)-Epicatechin 0.00 11 0.00 0.00 B 15, 58

(-)-Epicatechin 3-gallate 0.00 11 0.00 0.00 B 15, 58

(-)-Epigallocatechin 0.00 11 0.00 0.00 B 15, 58

(-)-Epigallocatechin 3-gallate 0.00 11 0.00 0.00 B 15, 58

(+)-Catechin 0.00 11 0.00 0.00 B 15, 58

(+)-Gallocatechin 0.00 11 0.00 0.00 B 15, 58

Flavones Apigenin 0.00 5 0.00 0.00 0.01 B 85, 116

Luteolin 0.13 8 0.13 0.00 1.01 B 12, 85, 116

Flavonols Kaempferol 0.45 23 0.06 0.00 1.86 B 12, 85, 113, 116, 141, 214

Myricetin 0.13 9 0.12 0.00 1.11 B 12, 85, 116, 141

Quercetin 2.73 30 0.22 0.03 9.09 B 7, 12, 85, 113, 116, 134, 141,

214

11724 Beans, snap, yellow, cooked,

boiled, drained, without salt Flavonols Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.20 1 0.20 0.20 C 152

Kaempferol 0.42 9 0.06 0.20 0.71 C 113

Quercetin 3.03 9 0.69 0.95 6.85 C 113

11080 Beets, raw (Beta vulgaris) Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 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)

65



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(+)-Catechin 0.00 4 0.00 0.00 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavones Apigenin 0.00 5 0.00 0.00 C 116, 170

Luteolin 0.37 5 0.37 0.00 1.83 C 116, 170

Flavonols Kaempferol 0.00 5 0.00 0.00 C 116, 170

Myricetin 0.00 5 0.00 0.00 C 116, 170

Quercetin 0.13 5 0.13 0.00 0.67 C 116, 170

11089 Broadbeans, immature seeds,

cooked, boiled, drained,

without salt

Flavan-3-ols (-)-Epicatechin 7.82 4 7.82 7.82 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 4.65 4 4.65 4.65 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 8.16 4 8.16 8.16 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

11088 Broadbeans, immature seeds,

raw (Vicia faba) Flavan-3-ols (-)-Epicatechin 28.96 7 9.70 22.51 37.55 B 15, 58

(-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 B 15, 58

(-)-Epigallocatechin 15.47 7 5.29 14.03 17.38 B 15, 58

(-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 B 15, 58

(+)-Catechin 14.29 7 4.88 12.83 16.23 B 15, 58

(+)-Gallocatechin 4.15 7 0.80 0.00 9.68 B 15, 58

Flavones Apigenin 0.00 1 0.00 0.00 B 116

Luteolin 0.00 1 0.00 0.00 B 116

Flavonols Kaempferol 0.00 1 0.00 0.00 B 116

Myricetin 2.60 1 2.60 2.60 B 116

Quercetin 2.00 1 2.00 2.00 B 116

11097 Broccoli raab, cooked Anthocyanidins Cyanidin 0.00 3 0.00 0.00 B 110

Delphinidin 0.00 3 0.00 0.00 B 110

Malvidin 0.00 3 0.00 0.00 B 110

Pelargonidin 0.00 3 0.00 0.00 B 110

Peonidin 0.00 3 0.00 0.00 B 110

Petunidin 0.00 3 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 110

(+)-Catechin 0.00 4 0.00 0.00 B 110

(+)-Gallocatechin 0.00 4 0.00 0.00 B 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)

66



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavanones Hesperetin 0.00 4 0.00 0.00 B 110

Naringenin 0.00 4 0.00 0.00 B 110

Flavones Apigenin 0.00 3 0.00 0.00 B 110

Luteolin 0.00 3 0.00 0.00 B 110

Flavonols Myricetin 0.00 3 0.00 0.00 B 110

Quercetin 1.05 3 1.05 0.00 3.16 B 110

11096 Broccoli raab, raw (Brassica

ruvo) Anthocyanidins Cyanidin 0.00 2 0.00 0.00 B 110

Delphinidin 0.00 2 0.00 0.00 B 110

Malvidin 0.00 2 0.00 0.00 B 110

Pelargonidin 0.00 2 0.00 0.00 B 110

Peonidin 0.00 2 0.00 0.00 B 110

Petunidin 0.00 2 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 2 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 2 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 B 110

(+)-Catechin 0.00 2 0.00 0.00 B 110

(+)-Gallocatechin 0.00 2 0.00 0.00 B 110

Flavanones Hesperetin 0.00 2 0.00 0.00 B 110

Naringenin 0.00 2 0.00 0.00 B 110

Flavones Apigenin 0.00 2 0.00 0.00 B 110

Luteolin 0.00 2 0.00 0.00 B 110

Flavonols Myricetin 0.00 2 0.00 0.00 B 110

Quercetin 2.25 2 2.25 0.00 4.49 B 110

11091 Broccoli, cooked, boiled,

drained, without salt Anthocyanidins Cyanidin 0.00 4 0.00 0.00 B 110

Delphinidin 0.00 4 0.00 0.00 B 110

Malvidin 0.00 4 0.00 0.00 B 110

Pelargonidin 0.00 4 0.00 0.00 B 110

Peonidin 0.00 4 0.00 0.00 B 110

Petunidin 0.00 4 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 1 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 1 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 B 110

(+)-Catechin 0.00 1 0.00 0.00 B 110

(+)-Gallocatechin 0.00 1 0.00 0.00 B 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)

67



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavanones Hesperetin 0.00 1 0.00 0.00 B 110

Naringenin 0.00 1 0.00 0.00 B 110

Flavones Apigenin 0.00 4 0.00 0.00 B 110

Luteolin 0.00 2 0.00 0.00 B 110

Flavonols Kaempferol 1.06 31 0.12 0.13 3.28 B 208, 213

Myricetin 0.00 4 0.00 0.00 B 110

Quercetin 1.33 35 0.16 0.00 3.28 B 110, 208, 213

11092 Broccoli, frozen, chopped,

unprepared Flavonols Kaempferol 2.49 3 0.76 0.96 3.27 C 221

Quercetin 2.40 3 0.78 0.91 3.52 C 221

11090 Broccoli, raw (Brassica

oleracea var. italica) Anthocyanidins Cyanidin 0.00 4 0.00 0.00 B 110

Delphinidin 0.00 4 0.00 0.00 B 110

Malvidin 0.00 4 0.00 0.00 B 110

Pelargonidin 0.00 4 0.00 0.00 B 110

Peonidin 0.00 4 0.00 0.00 B 110

Petunidin 0.00 4 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 10 0.00 0.00 A 15, 110

(-)-Epicatechin 3-gallate 0.00 10 0.00 0.00 A 15, 110

(-)-Epigallocatechin 0.00 10 0.00 0.00 A 15, 110

(-)-Epigallocatechin 3-gallate 0.00 10 0.00 0.00 A 15, 110

(+)-Catechin 0.00 10 0.00 0.00 A 15, 110

(+)-Gallocatechin 0.00 10 0.00 0.00 A 15, 110

Flavanones Hesperetin 0.00 6 0.00 0.00 B 110

Naringenin 0.00 6 0.00 0.00 B 110

Flavones Apigenin 0.00 11 0.00 0.00 0.01 B 18, 85, 110, 116, 170

Luteolin 0.80 15 0.17 0.00 3.98 B 12, 18, 85, 110, 116, 170, 238

Flavonols Kaempferol 7.84 115 0.60 0.05 21.30 B 12, 18, 85, 99, 116, 119, 134,

141, 170, 179, 213, 238

Myricetin 0.06 13 0.05 0.00 0.71 B 12, 18, 85, 110, 116, 141, 170

Quercetin 3.26 116 0.22 0.00 13.70 B 12, 18, 85, 99, 110, 116, 119,

134, 141, 170, 179, 213

11099 Brussels sprouts, cooked,

boiled, drained, without salt Flavanones Naringenin 1.94 24 0.30 0.63 4.07 C 208

Flavones Luteolin 0.50 24 0.07 0.06 1.24 C 208

Flavonols Kaempferol 0.91 24 0.15 0.58 1.34 C 208

Quercetin 4.33 24 0.70 2.53 8.34 C 208

11098

Brussels sprouts, raw (Brassica

oleracea (Gemmifera Group)) Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 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)

68



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.00 4 0.00 0.00 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavanones Naringenin 3.29 6 1.19 2.74 3.85 C 208

Flavones Apigenin 0.00 2 0.00 0.00 B 116, 170

Luteolin 0.33 8 0.06 0.00 0.67 B 116, 170, 208

Flavonols Kaempferol 0.86 10 0.18 0.73 1.28 B 116, 134, 170, 208

Myricetin 0.00 2 0.00 0.00 B 116, 170

Quercetin 1.92 10 0.43 0.00 4.04 B 116, 134, 170, 208

11117 Cabbage, chinese (pak-choi),

cooked, boiled, drained,

without salt

Anthocyanidins Cyanidin 0.02 2 0.02 0.02 C 85

Delphinidin 0.02 2 0.02 0.02 C 85

Pelargonidin 0.02 2 0.02 0.02 C 85

Flavones Apigenin 0.01 1 0.01 0.01 C 85

Luteolin 0.02 1 0.02 0.02 C 85

Isorhamnetin 0.16 1 0.16 0.16 B 152

Kaempferol 1.52 2 0.88 0.64 2.40 C 85, 152

Myricetin 0.01 2 0.01 0.00 0.03 C 85, 152

Quercetin 0.19 2 0.11 0.08 0.30 C 85, 152

11116 Cabbage, chinese (pak-choi),

raw (Brassica rapa (Chinensis

Group))

Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.00 4 0.00 0.00 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavones Apigenin 0.24 19 0.24 0.00 4.50 B 18, 46, 85, 170, 303

Luteolin 0.09 19 0.06 0.00 1.20 B 18, 46, 85, 170, 303

Flavonols Kaempferol 4.33 25 0.45 0.00 16.30 B 18, 46, 85, 170, 238, 303

Myricetin 0.03 7 0.01 0.00 0.10 B 18, 46, 85, 170

Quercetin 2.06 19 2.05 0.00 39.00 B 18, 46, 85, 170, 303

11119 Cabbage, chinese (pe-tsai),

raw (Brassica rapa (Pekinensis

Group))

Flavones Apigenin 0.01 2 0.01 0.01 C 85

Luteolin 0.02 2 0.02 0.02 C 85

Flavonols Kaempferol 0.10 2 0.10 0.10 C 85

Myricetin 0.03 2 0.03 0.03 C 85

Quercetin 0.01 2 0.01 0.01 C 85

99377 Cabbage, Chinese, choi-sum, Flavones Apigenin 0.01 2 0.01 0.01 C 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)

69



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

raw Luteolin 0.02 2 0.02 0.02 C 85

Flavonols Kaempferol 2.80 2 2.80 2.80 C 85

Myricetin 0.03 2 0.03 0.03 C 85

Quercetin 0.90 2 0.90 0.90 C 85

99378 Cabbage, Chinese, raw Flavonols Kaempferol 22.51 6 8.19 20.02 25.00 C 238

11110 Cabbage, cooked, boiled,

drained, without salt Flavones Apigenin 0.01 2 0.01 0.01 C 85

Luteolin 0.02 2 0.02 0.02 C 85

Flavonols Kaempferol 0.01 2 0.01 0.01 C 85

Myricetin 0.03 2 0.03 0.03 C 85

Quercetin 0.01 2 0.01 0.01 C 85

99599 Cabbage, napa, raw Flavonols Kaempferol 0.02 1 0.02 0.02 D 47

Quercetin 0.04 1 0.04 0.04 D 47

11109 Cabbage, raw (Brassica

oleracea (Capitata Group)) Flavones Apigenin 0.08 11 0.07 0.00 0.80 B 18, 46, 116, 170

Luteolin 0.10 15 0.03 0.00 0.42 B 12, 18, 46, 116, 170, 238

Flavonols Kaempferol 0.18 19 0.07 0.00 1.19 B 12, 18, 46, 47, 116, 170, 221,

238

Myricetin 0.00 12 0.00 0.00 B 12, 18, 46, 116, 170

Quercetin 0.28 22 0.23 0.00 5.10 B 12, 18, 46, 47, 116, 134, 170,

221, 238

11113 Cabbage, red, cooked, boiled,

drained, without salt Anthocyanidins Cyanidin 39.22 1 39.22 39.22 C 43

Peonidin 0.16 1 0.16 0.16 C 43

99609 Cabbage, red, pickled Anthocyanidins Cyanidin 11.77 1 11.77 11.77 D 47

Flavonols Myricetin 0.52 1 0.52 0.52 D 47

Quercetin 1.05 1 1.05 1.05 D 47

11112 Cabbage, red, raw (Brassica

oleracea (Capitata Group)) Anthocyanidins Cyanidin 209.83 7 74.95 7.36 475.08 B 47, 85, 294

Delphinidin 0.10 2 0.10 0.10 B 85

Pelargonidin 0.02 2 0.02 0.02 B 85

Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.00 4 0.00 0.00 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavones Apigenin 0.06 13 0.05 0.00 0.61 B 46, 47, 85, 116, 170

Luteolin 0.10 12 0.05 0.00 0.63 B 46, 85, 116, 170

Flavonols Kaempferol 0.00 14 0.00 0.00 0.01 B 26, 46, 47, 85, 116, 170

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)

70



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Myricetin 0.20 12 0.09 0.00 1.20 B 46, 85, 116, 170

Quercetin 0.36 14 0.05 0.02 0.92 B 26, 46, 47, 85, 116, 170

11115 Cabbage, savoy, cooked,

boiled, drained, without salt Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

11115 Cabbage, savoy, cooked,

boiled, drained, without salt Flavonols Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

11114 Cabbage, savoy, raw (Brassica

oleracea (Capitata Group)) Flavones Apigenin 0.69 1 0.69 0.69 D 47

Luteolin 0.18 1 0.18 0.18 D 47

Flavonols Kaempferol 0.79 1 0.79 0.79 D 47

Myricetin 0.08 1 0.08 0.08 D 47

Quercetin 0.36 1 0.36 0.36 D 47

11960 Carrots, baby, raw (Daucus

carota) Anthocyanidins Cyanidin 0.00 2 0.00 0.00 B 110

Delphinidin 0.00 2 0.00 0.00 B 110

Malvidin 0.00 2 0.00 0.00 B 110

Pelargonidin 0.00 2 0.00 0.00 B 110

Peonidin 0.00 2 0.00 0.00 B 110

Petunidin 0.00 2 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 110

(+)-Catechin 0.00 4 0.00 0.00 B 110

(+)-Gallocatechin 0.00 4 0.00 0.00 B 110

Flavanones Hesperetin 0.00 4 0.00 0.00 B 110

Naringenin 0.00 4 0.00 0.00 B 110

Flavones Apigenin 0.00 2 0.00 0.00 B 110

Luteolin 0.00 1 0.00 0.00 B 110

Flavonols Myricetin 0.00 2 0.00 0.00 B 110

Quercetin 0.00 2 0.00 0.00 B 110

11128 Carrots, canned, regular pack,

drained solids Flavones Apigenin 0.00 4 0.00 0.00 B 116

Luteolin 0.00 4 0.00 0.00 B 116

Flavonols Kaempferol 0.00 4 0.00 0.00 B 116

Myricetin 0.00 4 0.00 0.00 B 116

Quercetin 0.00 4 0.00 0.00 B 116

11125 Carrots, cooked, boiled, Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

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)

71



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

drained, without salt Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

11124 Carrots, raw (Daucus carota) Flavan-3-ols (-)-Epicatechin 0.00 7 0.00 0.00 B 15, 58

(-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 B 15, 58

(-)-Epigallocatechin 0.00 7 0.00 0.00 B 15, 58

(-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 B 15, 58

(+)-Catechin 0.00 7 0.00 0.00 B 15, 58

(+)-Gallocatechin 0.00 7 0.00 0.00 B 15, 58

Flavones Apigenin 0.00 6 0.00 0.00 B 18, 116, 170

Luteolin 0.11 7 0.11 0.00 0.80 B 12, 18, 116, 170

Flavonols Isorhamnetin 0.00 1 0.00 0.00 B 152

Kaempferol 0.24 9 0.17 0.00 1.53 B 12, 18, 116, 141, 152, 170

Myricetin 0.04 9 0.04 0.00 0.40 B 12, 18, 116, 141, 152, 170

Quercetin 0.21 9 0.17 0.00 1.50 B 12, 18, 116, 141, 152, 170

99612 Cassava (yucca), boiled Flavonols Isorhamnetin 0.00 3 0.00 0.00 B 152

Kaempferol 0.00 3 0.00 0.00 B 152

Myricetin 0.00 3 0.00 0.00 B 152

Quercetin 0.00 3 0.00 0.00 B 152

11935 Catsup Flavonols Kaempferol 0.01 3 0.01 0.01 C 260

Quercetin 0.86 3 0.86 0.86 C 260

11136 Cauliflower, cooked, boiled,

drained, without salt Flavones Luteolin 0.27 12 0.06 0.10 0.44 C 208

Flavonols Kaempferol 0.51 12 0.09 0.15 1.33 C 208

Quercetin 0.36 12 0.08 0.19 0.76 C 208

11138 Cauliflower, frozen, cooked,

boiled, drained, without salt Flavones Luteolin 0.24 12 0.06 0.10 0.37 C 208

Flavonols Kaempferol 0.39 12 0.09 0.27 0.50 C 208

Quercetin 0.19 12 0.04 0.08 0.27 C 208

11137 Cauliflower, frozen,

unprepared Flavones Luteolin 0.29 3 0.29 0.29 C 208

Flavonols Kaempferol 0.32 6 0.08 0.09 0.47 C 208, 221

Quercetin 0.53 6 0.15 0.23 1.18 C 208, 221

11135 Cauliflower, raw (Brassica

oleracea (Botrytis Group)) Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.00 4 0.00 0.00 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 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)

72



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavones Apigenin 0.03 6 0.03 0.00 0.20 B 18, 116, 170

Luteolin 0.09 9 0.04 0.00 0.40 B 18, 116, 170, 208

Flavonols Kaempferol 0.36 10 0.14 0.00 1.25 B 18, 116, 170, 208, 221

Myricetin 0.00 6 0.00 0.00 B 18, 116, 170

Quercetin 0.54 10 0.38 0.00 3.90 B 18, 116, 170, 208, 221

11141 Celeriac, raw (Apium

graveolens) Flavones Apigenin 2.41 1 2.41 2.41 D 170

Luteolin 0.00 1 0.00 0.00 D 170

Flavonols Kaempferol 0.00 1 0.00 0.00 D 170

Myricetin 0.00 1 0.00 0.00 D 170

Quercetin 0.18 1 0.18 0.18 D 170

99118 Celery hearts, green Flavones Apigenin 19.10 1 19.10 19.10 D 51

Luteolin 3.50 1 3.50 3.50 D 51

99009 Celery hearts, white Flavones Apigenin 1.70 1 1.70 1.70 C 51

Luteolin 0.66 1 0.66 0.66 C 51

99649 Celery, Chinese, raw Flavones Apigenin 24.02 3 24.02 24.02 C 163

Luteolin 34.87 3 34.87 34.87 C 163

11143 Celery, raw (Apium

graveolens) Anthocyanidins Cyanidin 0.00 8 0.00 0.00 A 110

Delphinidin 0.00 8 0.00 0.00 A 110

Malvidin 0.00 8 0.00 0.00 A 110

Pelargonidin 0.00 8 0.00 0.00 A 110

Peonidin 0.00 8 0.00 0.00 A 110

Petunidin 0.00 8 0.00 0.00 A 110

Flavan-3-ols (-)-Epicatechin 0.00 5 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 5 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 5 0.00 0.00 B 110

(+)-Catechin 0.00 5 0.00 0.00 B 110

(+)-Gallocatechin 0.00 5 0.00 0.00 B 110

Flavanones Hesperetin 0.00 5 0.00 0.00 B 110

Naringenin 0.00 5 0.00 0.00 B 110

Flavones Apigenin 2.85 25 0.56 0.00 10.80 B 51, 110, 117, 134, 163, 238

Luteolin 1.05 22 0.23 0.00 4.00 B 51, 110, 117, 134, 163, 238

Flavonols Kaempferol 0.22 1 0.22 0.22 C 141

Myricetin 0.00 9 0.00 0.00 B 110, 141

Quercetin 0.39 10 0.35 0.00 3.50 B 50, 110, 141

99659 Chard, swiss, red and white Flavan-3-ols (+)-Catechin 0.20 6 0.07 0.10 0.30 C 222

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)

73



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

stems, raw (Beta vulgaris

subsp. Vulagaris) Flavonols Kaempferol 1.10 6 0.37 0.50 1.70 C 222

Myricetin 0.05 6 0.01 0.00 0.10 C 222

Quercetin 0.40 6 0.14 0.30 0.50 C 222

99658 Chard, swiss, red leaf, raw

(Beta vulgaris subsp.

Vulagaris)

Flavan-3-ols (+)-Catechin 6.70 3 6.70 6.70 C 222

Flavonols Kaempferol 9.20 3 9.20 9.20 C 222

Myricetin 2.20 3 2.20 2.20 C 222

Quercetin 7.50 3 7.50 7.50 C 222

11147 Chard, swiss, white leaf, raw

(Beta vulgaris subsp. vulagaris) Flavan-3-ols (+)-Catechin 1.50 3 1.50 1.50 C 222

Flavonols Kaempferol 5.80 3 5.80 5.80 C 222

Myricetin 3.10 3 3.10 3.10 C 222

Quercetin 2.20 3 2.20 2.20 C 222

11152 Chicory greens, raw (Cichorium

intybus) Anthocyanidins Cyanidin 0.00 2 0.00 0.00 C 11

Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.00 4 0.00 0.00 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavones Apigenin 0.77 6 0.50 0.00 2.80 B 11, 116

Luteolin 2.08 9 1.00 0.00 7.80 B 11, 116, 127

Flavonols Kaempferol 2.45 6 1.83 0.00 11.10 B 11, 116

Myricetin 0.00 4 0.00 0.00 B 116

Quercetin 6.49 9 2.97 0.00 25.20 B 11, 116, 127

11156 Chives, raw (Allium

schoenoprasum) Flavanones Hesperetin 0.00 1 0.00 0.00 C 133

Flavones Apigenin 0.00 2 0.00 0.00 B 133, 267

Luteolin 0.15 2 0.15 0.00 0.30 B 133, 267

Flavonols Isorhamnetin 6.75 2 1.75 5.00 8.50 B 133, 267

Kaempferol 10.00 3 2.25 5.50 12.50 B 26, 133, 267

Myricetin 0.00 1 0.00 0.00 B 267

Quercetin 4.77 3 2.88 0.90 10.40 B 26, 133, 267

11161 Collards, raw (Brassica

oleracea var. viridis) Flavones Apigenin 0.00 12 0.00 0.00 0.00 C 303

Luteolin 0.08 12 0.02 0.08 0.08 C 303

Flavonols Isorhamnetin 0.00 3 0.00 0.00 C 123

Kaempferol 8.74 15 1.86 0.06 43.30 C 123, 303

Quercetin 2.57 15 0.51 0.09 12.40 C 123, 303

11165 Coriander (cilantro) leaves, raw Flavanones Hesperetin 0.00 1 0.00 0.00 C 133

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)

74



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(Coriandrum sativum) Flavones Apigenin 0.00 1 0.00 0.00 C 133

Luteolin 0.00 1 0.00 0.00 C 133

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 133

Kaempferol 0.00 1 0.00 0.00 C 133

Quercetin 52.90 4 23.14 5.00 68.86 C 133, 238

99014 Corn poppy, leaves Flavones Apigenin 0.10 1 0.10 0.10 B 267

Luteolin 0.10 1 0.10 0.10 B 267

Flavonols Isorhamnetin 1.10 1 1.10 1.10 B 267

Kaempferol 2.30 1 2.30 2.30 B 267

Myricetin 1.10 1 1.10 1.10 B 267

Quercetin 26.30 1 26.30 26.30 B 267

11167 Corn, sweet, yellow, raw Flavan-3-ols (-)-Epicatechin 0.00 1 0.00 0.00 C 15

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 C 15

(+)-Catechin 0.00 1 0.00 0.00 C 15

(+)-Gallocatechin 0.00 1 0.00 0.00 C 15

11191 Cowpeas (blackeyes),

immature seeds, raw (Vigna

unguiculata Subsp.

Unguiculata)

Flavonols Isorhamnetin 0.00 3 0.00 0.00 C 123

Kaempferol 0.00 3 0.00 0.00 C 123

Quercetin 5.50 3 5.50 5.50 C 123

11204 Cress, garden, cooked, boiled,

drained, without salt Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

11203 Cress, garden, raw (Lepidium

sativum) Flavanones Hesperetin 0.00 1 0.00 0.00 C 133

Flavones Apigenin 0.00 1 0.00 0.00 C 133

Luteolin 0.00 1 0.00 0.00 C 133

Flavonols Isorhamnetin 1.00 1 1.00 1.00 C 133

Kaempferol 13.00 1 13.00 13.00 C 133

Quercetin 0.00 1 0.00 0.00 C 133

99102 Crown daisy, leaves Flavones Apigenin 0.00 1 0.00 0.00 D 46

Luteolin 0.01 1 0.01 0.01 D 46

Flavonols Kaempferol 0.00 1 0.00 0.00 D 46

Myricetin 0.02 1 0.02 0.02 D 46

Quercetin 0.16 1 0.16 0.16 D 46

11205 Cucumber, with peel, raw Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 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)

75



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(Cucumis sativus) (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.00 4 0.00 0.00 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavones Apigenin 0.00 6 0.00 0.00 B 46, 116, 170

Luteolin 0.00 7 0.00 0.00 0.01 B 12, 46, 116, 170

Flavonols Isorhamnetin 0.00 1 0.00 0.00 B 152

Kaempferol 0.13 9 0.09 0.00 0.76 B 12, 46, 116, 141, 152, 170

Myricetin 0.00 9 0.00 0.00 B 12, 46, 116, 141, 152, 170

Quercetin 0.04 9 0.03 0.00 0.24 B 12, 46, 116, 141, 152, 170

11616 Dock, raw (Rumex spp.) Flavones Apigenin 0.00 1 0.00 0.00 B 267

Luteolin 0.00 1 0.00 0.00 B 267

Flavonols Isorhamnetin 0.00 1 0.00 0.00 B 267

Kaempferol 10.30 1 10.30 10.30 B 267

Myricetin 5.70 1 5.70 5.70 B 267

Quercetin 86.20 1 86.20 86.20 B 267

11222 Drumstick (horseradish tree)

leaves, raw (Moringa oleifera) Flavonols Isorhamnetin 0.44 2 0.07 0.36 0.51 B 152

Kaempferol 5.95 2 0.17 5.78 6.12 B 152

Myricetin 0.00 2 0.00 0.00 B 152

Quercetin 16.65 2 1.35 15.30 18.00 B 152

99661 Eggplant, long, cooked Anthocyanidins Cyanidin 0.02 2 0.02 0.02 C 85

Delphinidin 0.02 2 0.02 0.02 C 85

Pelargonidin 0.02 2 0.02 0.02 C 85

Flavones Apigenin 0.01 2 0.01 0.01 C 85

Luteolin 0.02 2 0.02 0.02 C 85

Flavonols Kaempferol 0.01 3 0.00 0.00 0.01 B 85, 152

Myricetin 0.07 3 0.03 0.03 0.14 B 85, 152

Quercetin 0.00 3 0.00 0.00 B 85, 152

11209 Eggplant, raw (Solanum

melongena) Anthocyanidins Delphinidin 85.69 1 85.69 85.69 C 294

Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 C 58

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.00 3 0.00 0.00 C 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 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)

76



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavones Luteolin 0.00 1 0.00 0.00 C 12

Flavonols Isorhamnetin 0.00 3 0.00 0.00 C 123

Kaempferol 0.00 4 0.00 0.00 C 12, 123

Myricetin 0.00 1 0.00 0.00 C 12

Quercetin 0.04 4 0.04 0.00 0.16 C 12, 123

11213 Endive, raw (Cichorium

endivia) Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.00 4 0.00 0.00 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavones Apigenin 0.00 4 0.00 0.00 B 116

Luteolin 0.00 4 0.00 0.00 B 116

Flavonols Kaempferol 10.10 14 1.88 1.80 24.83 B 72, 116, 117

Myricetin 0.00 4 0.00 0.00 B 116

Quercetin 0.00 4 0.00 0.00 B 116

11957 Fennel, bulb, raw (Foeniculum

vulgare) Flavanones Eriodictyol 1.08 8 0.36 0.00 2.31 B 82

Flavonols Quercetin 0.23 8 0.04 0.11 0.43 B 82

99058 Fennel, leaves, raw Flavones Apigenin 0.00 1 0.00 0.00 B 267

Luteolin 0.10 1 0.10 0.10 B 267

Flavonols Isorhamnetin 9.30 1 9.30 9.30 B 267

Kaempferol 6.50 1 6.50 6.50 B 267

Myricetin 19.80 1 19.80 19.80 B 267

Quercetin 48.80 1 48.80 48.80 B 267

99053 Garlic chives, raw Flavonols Kaempferol 2.12 1 2.12 2.12 C 26

Quercetin 0.12 1 0.12 0.12 C 26

11215 Garlic, raw (Allium sativum) Flavonols Kaempferol 0.26 1 0.26 0.26 D 141

Myricetin 1.61 1 1.61 1.61 D 141

Quercetin 1.74 1 1.74 1.74 D 141

99623 Ginger, steamed Flavonols Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.19 1 0.19 0.19 C 152

99644 Ginger, wild (Zingiber

zerumbet) Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 33.60 1 33.60 33.60 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

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)

77



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

11220 Gourd, dishcloth (towelgourd),

raw (Luffa aegyptiaca) Flavones Apigenin 0.00 1 0.00 0.00 D 46

Luteolin 0.01 1 0.01 0.01 D 46

Flavonols Kaempferol 0.00 1 0.00 0.00 D 46

Myricetin 0.13 1 0.13 0.13 D 46

Quercetin 0.03 1 0.03 0.03 D 46

99019 Hartwort, leaves Flavones Apigenin 0.00 1 0.00 0.00 B 267

Luteolin 0.60 1 0.60 0.60 B 267

Flavonols Isorhamnetin 5.10 1 5.10 5.10 B 267

Kaempferol 2.90 1 2.90 2.90 B 267

Myricetin 1.60 1 1.60 1.60 B 267

Quercetin 29.30 1 29.30 29.30 B 267

99376 Hawthorn leaves, raw Flavones Apigenin 0.40 1 0.40 0.40 D 253

Luteolin 0.00 1 0.00 0.00 D 253

Flavonols Kaempferol 0.00 1 0.00 0.00 D 253

Myricetin 0.00 1 0.00 0.00 D 253

Quercetin 24.10 1 24.10 24.10 D 253

99079 Horseradish, root, whole Flavones Apigenin 0.00 1 0.00 0.00 C 170

Luteolin 0.90 1 0.90 0.90 C 170

Flavonols Kaempferol 1.58 2 0.98 0.60 2.57 C 26, 170

Myricetin 0.00 1 0.00 0.00 C 170

Quercetin 0.28 2 0.28 0.00 0.57 C 26, 170

11886 Juice, tomato, canned, without

salt added Flavones Apigenin 0.00 1 0.00 0.00 B 115

Luteolin 0.00 1 0.00 0.00 B 115

Flavonols Kaempferol 0.06 7 0.02 0.00 0.08 B 115, 260

Myricetin 0.05 1 0.05 0.05 B 115

Quercetin 1.19 10 0.29 0.56 1.58 B 115, 189, 260

99054 Kale, canned Flavones Apigenin 0.00 2 0.00 0.00 C 116

Luteolin 0.00 2 0.00 0.00 C 116

Flavonols Kaempferol 18.40 2 18.40 18.40 C 116

Myricetin 0.00 2 0.00 0.00 C 116

Quercetin 4.50 2 4.50 4.50 C 116

99098 Kale, Chinese, raw Flavones Apigenin 0.01 1 0.01 0.01 D 46

Luteolin 0.00 1 0.00 0.00 D 46

Flavonols Kaempferol 0.00 1 0.00 0.00 D 46

Myricetin 0.01 1 0.01 0.01 D 46

Quercetin 0.07 1 0.07 0.07 D 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)

78



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

11233 Kale, raw (Brassica oleracea

(Acephala Group)) Flavones Apigenin 0.00 4 0.00 0.00 B 116, 124, 170

Luteolin 0.00 2 0.00 0.00 B 116, 170

Flavonols Isorhamnetin 23.60 3 23.60 23.60 C 123

Kaempferol 46.80 18 5.56 0.48 90.50 B 26, 116, 123, 124, 134, 170, 197

Myricetin 0.00 2 0.00 0.00 B 116, 170

Quercetin 22.58 18 2.94 0.00 56.20 B 26, 116, 123, 124, 134, 170, 197

11241 Kohlrabi, raw (Brassica

oleracea (Gongylodes Group)) Flavones Apigenin 0.00 1 0.00 0.00 D 170

Luteolin 1.30 1 1.30 1.30 D 170

Flavonols Kaempferol 2.43 1 2.43 2.43 D 170

Myricetin 0.00 1 0.00 0.00 D 170

Quercetin 0.40 1 0.40 0.40 D 170

11246 Leeks, (bulb and lower

leaf-portion), raw (Allium

ampeloprasum)

Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.00 4 0.00 0.00 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavones Apigenin 0.00 5 0.00 0.00 B 116, 170

Luteolin 0.00 5 0.00 0.00 B 116, 170

Flavonols Kaempferol 2.67 10 0.49 0.23 4.58 B 26, 116, 117, 134, 141, 170

Myricetin 0.22 6 0.22 0.00 1.32 B 116, 141, 170

Quercetin 0.09 8 0.06 0.00 0.50 B 26, 116, 117, 141, 170

99112 Lemon balm, leaves, raw Flavanones Hesperetin 0.00 1 0.00 0.00 C 133

Flavones Apigenin 0.00 1 0.00 0.00 C 133

Luteolin 0.00 1 0.00 0.00 C 133

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 133

Kaempferol 0.00 1 0.00 0.00 C 133

Quercetin 0.00 1 0.00 0.00 C 133

11250 Lettuce, butterhead (includes

boston and bibb types), raw

(Lactuca sativa var. capitata)

Anthocyanidins Cyanidin 0.00 8 0.00 0.00 B 110

Delphinidin 0.00 8 0.00 0.00 B 110

Malvidin 0.00 8 0.00 0.00 B 110

Pelargonidin 0.00 8 0.00 0.00 B 110

Peonidin 0.00 8 0.00 0.00 B 110

Petunidin 0.00 8 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 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)

79



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 110

(+)-Catechin 0.00 3 0.00 0.00 B 110

(+)-Gallocatechin 0.00 4 0.00 0.00 B 110

Flavanones Hesperetin 0.00 4 0.00 0.00 B 110

Naringenin 0.00 4 0.00 0.00 B 110

Flavones Apigenin 0.00 8 0.00 0.00 B 110

Luteolin 0.00 4 0.00 0.00 B 110

Flavonols Kaempferol 0.02 3 0.01 0.00 0.04 C 26

Myricetin 0.00 8 0.00 0.00 B 110

Quercetin 2.73 15 0.94 0.00 14.56 B 26, 110, 192

11251 Lettuce, cos or romaine, raw

(Lactuca sativa var. logifolia) Anthocyanidins Cyanidin 0.00 11 0.00 0.00 B 72, 110

Delphinidin 0.00 8 0.00 0.00 B 110

Malvidin 0.00 8 0.00 0.00 B 110

Pelargonidin 0.00 8 0.00 0.00 B 110

Peonidin 0.00 8 0.00 0.00 B 110

Petunidin 0.00 8 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 6 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 6 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 6 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 6 0.00 0.00 B 110

(+)-Catechin 0.00 6 0.00 0.00 B 110

(+)-Gallocatechin 0.00 6 0.00 0.00 B 110

Flavanones Hesperetin 0.00 6 0.00 0.00 B 110

Naringenin 0.00 6 0.00 0.00 B 110

Flavones Apigenin 0.00 20 0.00 0.00 0.00 B 110, 303

Luteolin 0.05 19 0.01 0.00 0.13 B 72, 110, 303

Flavonols Kaempferol 0.02 12 0.00 0.01 0.03 C 303

Myricetin 0.00 8 0.00 0.00 B 110

Quercetin 2.20 23 0.61 0.06 8.78 B 72, 110, 303

11253 Lettuce, green leaf, raw

(Lactuca sativa var. crispa) Anthocyanidins Cyanidin 0.00 24 0.00 0.00 B 11, 72, 110

Delphinidin 0.00 8 0.00 0.00 A 110

Malvidin 0.00 8 0.00 0.00 A 110

Pelargonidin 0.00 8 0.00 0.00 A 110

Peonidin 0.00 8 0.00 0.00 A 110

Petunidin 0.00 8 0.00 0.00 A 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)

80



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavan-3-ols (-)-Epicatechin 0.00 2 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 2 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 B 110

(+)-Catechin 0.00 2 0.00 0.00 B 110

(+)-Gallocatechin 0.00 2 0.00 0.00 B 110

Flavanones Hesperetin 0.00 2 0.00 0.00 B 110

Naringenin 0.00 2 0.00 0.00 B 110

Flavones Apigenin 0.13 18 0.13 0.00 2.30 B 11, 18, 46, 110, 124

Luteolin 0.26 23 0.04 0.00 1.00 B 11, 12, 18, 46, 72, 110

Flavonols Kaempferol 0.01 17 0.01 0.00 0.20 B 11, 12, 18, 26, 46, 124, 141, 152

Myricetin 0.07 13 0.07 0.00 0.90 B 12, 18, 46, 110, 141, 152

Quercetin 4.16 43 0.69 0.04 20.60 B 11, 12, 18, 26, 46, 72, 110, 124,

141, 152, 192

11252 Lettuce, iceberg (includes

crisphead types), raw (Lactuca

sativa var. capitata)

Anthocyanidins Cyanidin 0.00 11 0.00 0.00 A 72, 110

Delphinidin 0.00 8 0.00 0.00 A 110

Malvidin 0.00 8 0.00 0.00 A 110

Pelargonidin 0.00 8 0.00 0.00 A 110

Peonidin 0.00 8 0.00 0.00 A 110

Petunidin 0.00 8 0.00 0.00 A 110

Flavan-3-ols (-)-Epicatechin 0.00 8 0.00 0.00 A 15, 110

(-)-Epicatechin 3-gallate 0.00 8 0.00 0.00 A 15, 110

(-)-Epigallocatechin 0.00 8 0.00 0.00 A 15, 110

(-)-Epigallocatechin 3-gallate 0.00 8 0.00 0.00 A 15, 110

(+)-Catechin 0.00 7 0.00 0.00 B 15, 110

(+)-Gallocatechin 0.00 8 0.00 0.00 A 15, 110

Flavanones Hesperetin 0.00 4 0.00 0.00 B 110

Naringenin 0.00 4 0.00 0.00 B 110

Flavones Apigenin 0.13 21 0.13 0.00 2.65 B 85, 110, 116, 170

Luteolin 0.03 20 0.02 0.00 0.39 B 72, 85, 110, 116, 170

Flavonols Kaempferol 0.15 19 0.03 0.00 0.84 B 26, 85, 116, 170

Myricetin 0.06 21 0.05 0.00 1.02 B 85, 110, 116, 170

Quercetin 1.42 37 0.18 0.00 9.40 B 26, 51, 72, 85, 110, 116, 117,

170

97041 Lettuce, not specified as to type Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 C 58

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 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)

81



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.00 3 0.00 0.00 C 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 58

11257 Lettuce, red leaf, raw (Lactuca

sativa var. crispa) Anthocyanidins Cyanidin 3.14 24 1.08 0.00 20.80 B 11, 72, 110, 294

Delphinidin 0.00 8 0.00 0.00 A 110

Malvidin 0.00 8 0.00 0.00 A 110

Pelargonidin 0.00 8 0.00 0.00 A 110

Peonidin 0.00 8 0.00 0.00 A 110

Petunidin 0.00 8 0.00 0.00 A 110

Flavan-3-ols (-)-Epicatechin 0.00 5 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 5 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 5 0.00 0.00 B 110

(+)-Catechin 0.00 5 0.00 0.00 B 110

(+)-Gallocatechin 0.00 5 0.00 0.00 B 110

Flavanones Hesperetin 0.00 5 0.00 0.00 B 110

Naringenin 0.00 5 0.00 0.00 B 110

Flavones Apigenin 0.00 22 0.00 0.00 0.00 B 11, 110, 303

Luteolin 0.95 24 0.36 0.00 8.80 B 11, 72, 110, 303

Flavonols Kaempferol 0.02 14 0.00 0.00 0.02 B 11, 303

Myricetin 0.00 8 0.00 0.00 A 110

Quercetin 7.61 29 1.80 0.45 44.90 B 11, 72, 110, 192, 303

11031 Lima beans, immature seeds,

raw (Phaseolus lunatus) Flavonols Isorhamnetin 0.00 3 0.00 0.00 C 123

Kaempferol 0.00 3 0.00 0.00 C 123

Quercetin 0.00 3 0.00 0.00 C 123

11254 Lotus root, raw (Nelumbo

nucifera) Flavones Luteolin 0.36 1 0.36 0.36 D 12

Flavonols Kaempferol 0.76 1 0.76 0.76 D 12

Myricetin 0.59 1 0.59 0.59 D 12

Quercetin 0.44 1 0.44 0.44 D 12

99111 Lovage, leaves, raw Flavanones Hesperetin 0.00 1 0.00 0.00 C 133

Flavones Apigenin 0.00 1 0.00 0.00 C 133

Luteolin 0.00 1 0.00 0.00 C 133

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 133

Kaempferol 7.00 1 7.00 7.00 C 133

Quercetin 170.00 1 170.00 170.00 C 133

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)

82



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

99374 Mizuna (Japanese mustard) Flavonols Isorhamnetin 3.84 9 0.38 0.00 11.03 B 178, 238

Kaempferol 6.03 9 0.93 0.00 16.18 B 178, 238

Quercetin 8.55 9 1.55 0.00 21.64 B 178, 238

11043 Mung beans, mature seeds,

sprouted, raw (Vigna radiata) Flavones Luteolin 0.00 1 0.00 0.00 D 12

Flavonols Kaempferol 0.33 1 0.33 0.33 D 12

Myricetin 0.00 1 0.00 0.00 D 12

Quercetin 0.15 1 0.15 0.15 D 12

11264 Mushrooms, canned, drained

solids Flavones Apigenin 0.00 4 0.00 0.00 B 116

Luteolin 0.00 4 0.00 0.00 B 116

Flavonols Kaempferol 0.00 4 0.00 0.00 B 116

Myricetin 0.00 4 0.00 0.00 B 116

Quercetin 0.00 4 0.00 0.00 B 116

11260 Mushrooms, white, raw

(Agaricus bisporus) Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.00 4 0.00 0.00 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavones Apigenin 0.00 4 0.00 0.00 B 116

Luteolin 0.00 4 0.00 0.00 B 116

Flavonols Kaempferol 0.00 4 0.00 0.00 B 116

Myricetin 0.00 4 0.00 0.00 B 116

Quercetin 0.00 4 0.00 0.00 B 116

99662 Mustard greens, black, cooked,

steamed Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.84 1 0.84 0.84 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

11270 Mustard greens, raw (Brassica

juncea) Flavonols Isorhamnetin 16.20 3 16.20 16.20 C 123

Kaempferol 38.30 3 38.30 38.30 C 123

Quercetin 8.80 3 8.80 8.80 C 123

99373 Nalta jute, raw Flavones Luteolin 0.00 1 0.00 0.00 D 12

Flavonols Kaempferol 4.61 7 0.61 2.43 11.80 C 12, 238

Myricetin 1.93 1 1.93 1.93 D 12

Quercetin 23.53 7 6.74 9.24 40.53 C 12, 238

11276 New Zealand spinach, raw

(Tetragonia tetragonioides) Flavones Apigenin 0.00 2 0.00 0.00 C 124

Flavonols Kaempferol 15.75 2 1.25 14.50 17.00 C 124

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)

83



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Quercetin 5.75 2 0.45 5.30 6.20 C 124

11278 Okra, raw (Abelmoschus

esculentus) Flavonols Isorhamnetin 0.00 3 0.00 0.00 C 123

Kaempferol 0.00 3 0.00 0.00 C 123

Quercetin 20.97 12 4.98 11.10 33.22 B 123, 238

99383 Onion, spring, red, leaves Flavonols Kaempferol 4.10 1 4.10 4.10 D 194

Quercetin 12.60 1 12.60 12.60 D 194

11283 Onions, cooked, boiled,

drained, without salt Flavonols Kaempferol 0.34 28 0.06 0.29 0.41 B 76

Quercetin 24.36 32 3.93 19.87 31.00 B 76, 174

11282 Onions, raw (Allium cepa) Flavan-3-ols (-)-Epicatechin 0.00 7 0.00 0.00 B 15, 58

(-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 B 15, 58

(-)-Epigallocatechin 0.00 7 0.00 0.00 B 15, 58

(-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 B 15, 58

(+)-Catechin 0.00 7 0.00 0.00 B 15, 58

(+)-Gallocatechin 0.00 7 0.00 0.00 B 15, 58

Flavones Apigenin 0.01 18 0.00 0.00 0.01 B 85, 116, 170, 239

Luteolin 0.02 19 0.01 0.00 0.19 B 12, 85, 116, 170, 239

Flavonols Isorhamnetin 5.01 43 0.69 1.26 7.16 B 177, 271

Kaempferol 0.65 25 0.10 0.00 1.41 B 12, 27, 76, 85, 116, 117, 141,

170, 239

Myricetin 0.03 20 0.01 0.00 0.30 B 12, 85, 116, 141, 170, 239

Quercetin 20.30 400 0.78 1.50 90.75 A 12, 27, 76, 85, 116, 117, 134,

141, 166, 170, 174, 177, 179,

205, 206, 239, 271, 296

99055 Onions, red, raw Anthocyanidins Cyanidin 3.19 43 1.04 0.36 46.43 B 11, 84, 85, 95, 207, 294

Delphinidin 4.28 7 1.49 0.10 5.95 B 85, 95

Pelargonidin 0.02 2 0.02 0.02 B 85

Peonidin 2.07 1 2.07 2.07 C 294

Flavones Apigenin 0.24 9 0.23 0.00 2.10 B 11, 18, 85, 124, 170

Luteolin 0.16 7 0.16 0.00 1.10 B 11, 18, 85, 170

Flavonols Isorhamnetin 4.58 52 0.42 1.81 22.60 B 84, 177, 207, 271

Kaempferol 0.70 11 0.44 0.00 4.50 B 11, 18, 27, 85, 124, 170

Myricetin 2.16 5 0.26 0.00 3.80 B 18, 85, 170

Quercetin 39.21 147 1.88 5.90 191.70 B 11, 18, 27, 51, 84, 85, 95, 124,

134, 166, 170, 177, 179, 206,

207, 216, 217, 271, 296

11291 Onions, spring or scallions

(includes tops and bulb), raw Flavones Apigenin 0.00 1 0.00 0.00 C 170

Luteolin 0.00 1 0.00 0.00 C 170

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)

84



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(Allium cepa or Allium

fistulosum) Flavonols Kaempferol 1.36 4 0.68 0.60 3.45 B 134, 152, 170

Myricetin 0.00 2 0.00 0.00 C 152, 170

Quercetin 10.68 4 2.69 0.00 18.00 B 134, 152, 170

99645 Onions, spring, red, bulb Flavonols Kaempferol 0.00 1 0.00 0.00 D 194

Quercetin 30.60 1 30.60 30.60 D 194

11294 Onions, sweet, raw (Allium

cepa) Anthocyanidins Cyanidin 0.00 8 0.00 0.00 B 110

Delphinidin 0.00 8 0.00 0.00 B 110

Malvidin 0.00 8 0.00 0.00 B 110

Pelargonidin 0.00 8 0.00 0.00 B 110

Peonidin 0.00 8 0.00 0.00 B 110

Petunidin 0.00 8 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 5 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 5 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.08 5 0.08 0.00 0.41 B 110

(+)-Catechin 0.00 5 0.00 0.00 B 110

(+)-Gallocatechin 0.00 5 0.00 0.00 B 110

Flavanones Hesperetin 0.00 5 0.00 0.00 B 110

Naringenin 0.00 5 0.00 0.00 B 110

Flavones Apigenin 0.00 10 0.00 0.00 0.01 B 85, 110

Luteolin 0.01 6 0.00 0.00 0.02 B 85, 110

Flavonols Kaempferol 1.14 10 0.22 0.00 1.98 B 27, 85, 248

Myricetin 1.14 15 0.44 0.00 4.13 B 85, 110, 248

Quercetin 14.52 28 0.63 0.97 46.32 B 27, 85, 110, 206, 248

11293 Onions, welsh, raw (Allium

fistulosum) Flavonols Kaempferol 24.95 6 9.09 22.62 27.28 C 238

99082 Onions, white, cooked, boiled,

drained Flavonols Quercetin 10.55 6 3.82 8.70 12.40 C 51

99081 Onions, white, pan-fried Flavonols Quercetin 26.90 3 26.90 26.90 C 51

99056 Onions, white, raw Anthocyanidins Cyanidin 0.00 2 0.00 0.00 C 11

Flavones Apigenin 0.00 5 0.00 0.00 B 11, 124, 239

Luteolin 0.00 3 0.00 0.00 C 11, 239

Flavonols Isorhamnetin 0.49 41 0.07 0.00 1.13 B 177, 207, 271

Kaempferol 0.00 5 0.00 0.00 B 11, 124, 239

Myricetin 0.00 1 0.00 0.00 C 239

Quercetin 6.17 113 0.99 0.00 63.40 A 11, 50, 51, 124, 177, 206, 207,

216, 239, 271

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)

85



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

11292 Onions, young green, tops only

(Allium cepa) Flavones Apigenin 0.01 3 0.01 0.01 C 85

Luteolin 0.02 3 0.02 0.02 C 85

Flavonols Isorhamnetin 0.00 3 0.00 0.00 C 123

Kaempferol 3.60 6 1.28 2.40 4.80 C 85, 123

Myricetin 0.03 3 0.03 0.03 C 85

Quercetin 0.00 6 0.00 0.00 0.01 C 85, 123

99642 Pako fern, steamed (Athyrium

esculentum) Flavonols Kaempferol 0.21 1 0.21 0.21 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.42 1 0.42 0.42 C 152

11297 Parsley, fresh (Petroselinum

crispum) Flavanones Hesperetin 0.00 4 0.00 0.00 C 133

Flavones Apigenin 215.46 26 36.08 0.00 630.00 B 124, 133, 134, 170, 238

Luteolin 1.09 12 0.58 0.00 4.00 B 12, 133, 134, 170

Flavonols Isorhamnetin 0.00 4 0.00 0.00 C 133

Kaempferol 1.49 28 0.09 0.00 4.51 B 12, 124, 133, 134, 170, 238

Myricetin 14.84 4 6.76 8.08 21.60 C 12, 170

Quercetin 0.28 12 0.18 0.00 1.00 B 12, 124, 133, 170

11298 Parsnips, raw (Pastinaca

sativa) Flavones Apigenin 0.00 1 0.00 0.00 D 170

Luteolin 0.00 1 0.00 0.00 D 170

Flavonols Kaempferol 0.00 1 0.00 0.00 D 170

Myricetin 0.00 1 0.00 0.00 D 170

Quercetin 0.99 1 0.99 0.99 D 170

11300 Peas, edible-podded, raw

(Pisum sativum) Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.00 4 0.00 0.00 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

11308 Peas, green (includes baby

and lesuer types), canned,

drained solids, unprepared

Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 15

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 15

(+)-Catechin 0.00 4 0.00 0.00 B 15

(+)-Gallocatechin 0.00 4 0.00 0.00 B 15

Flavones Apigenin 0.00 4 0.00 0.00 B 116

Luteolin 0.00 4 0.00 0.00 B 116

Flavonols Kaempferol 0.00 4 0.00 0.00 B 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)

86



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Myricetin 0.00 4 0.00 0.00 B 116

Quercetin 0.11 4 0.11 0.11 B 116

11313 Peas, green, frozen, cooked,

boiled, drained, without salt Anthocyanidins Cyanidin 0.03 2 0.03 0.03 C 85

Delphinidin 0.03 2 0.03 0.03 C 85

Pelargonidin 0.02 2 0.02 0.02 C 85

Flavones Apigenin 0.01 2 0.01 0.01 C 85

Luteolin 0.40 2 0.40 0.40 C 85

Flavonols Kaempferol 0.07 6 0.02 0.00 0.20 C 76, 85

Myricetin 0.03 2 0.03 0.03 C 85

Quercetin 0.12 6 0.01 0.09 0.16 C 76, 85

11312 Peas, green, frozen,

unprepared Flavonols Kaempferol 0.00 1 0.00 0.00 C 76

Quercetin 0.15 1 0.15 0.15 C 76

11304 Peas, green, raw (Pisum

sativum) Flavan-3-ols (-)-Epicatechin 0.01 3 0.01 0.01 C 58

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.01 3 0.01 0.01 C 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 58

Flavones Apigenin 0.00 1 0.00 0.00 B 116

Luteolin 0.00 1 0.00 0.00 B 116

Flavonols Kaempferol 0.00 1 0.00 0.00 B 116

Myricetin 0.00 1 0.00 0.00 B 116

Quercetin 0.00 1 0.00 0.00 B 116, 238

99041 Peppers, ancho Flavones Luteolin 3.36 1 3.36 3.36 D 161

Flavonols Quercetin 27.60 1 27.60 27.60 D 161

99088 Peppers, Californian

(purchased in Hungary) Flavones Apigenin 0.00 1 0.00 0.00 D 170

Luteolin 1.13 1 1.13 1.13 D 170

Flavonols Kaempferol 0.00 1 0.00 0.00 D 170

Myricetin 0.00 1 0.00 0.00 D 170

Quercetin 0.51 1 0.51 0.51 D 170

99384 Peppers, cascabella, raw Flavones Luteolin 0.60 1 0.60 0.60 C 122

Flavonols Quercetin 2.40 1 2.40 2.40 C 122

99369 Peppers, cayenne, raw Flavones Luteolin 1.73 1 1.73 1.73 C 122

Flavonols Quercetin 2.48 1 2.48 2.48 C 122

99370 Peppers, habanero, raw Flavones Luteolin 0.07 2 0.03 0.04 0.09 C 122

Flavonols Quercetin 0.30 2 0.16 0.14 0.46 C 122

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)

87



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

11670 Peppers, hot chili, green, raw

(Capsicum frutescens) Flavones Apigenin 1.40 1 1.40 1.40 C 18

Luteolin 3.87 3 1.24 1.40 5.15 C 18, 161

Flavonols Kaempferol 0.00 1 0.00 0.00 C 18

Myricetin 1.20 1 1.20 1.20 C 18

Quercetin 14.70 3 3.22 10.50 21.02 C 18, 161

99042 Peppers, hot, yellow wax, raw Flavones Luteolin 6.93 3 1.93 3.68 10.35 C 161

Flavonols Quercetin 50.63 3 14.61 28.83 78.38 C 161

11979 Peppers, jalapeno, raw

(Capsicum anuum) Flavones Luteolin 1.34 5 0.64 0.00 3.75 C 161

Flavonols Quercetin 5.07 5 2.64 0.00 15.12 C 161

99372 Peppers, long yellow, raw Flavones Luteolin 1.68 1 1.68 1.68 C 122

Flavonols Quercetin 6.45 1 6.45 6.45 C 122

99356 Peppers, pimento Flavones Luteolin 10.36 6 3.75 8.58 12.13 C 238

11977 Peppers, serrano, raw

(Capsicum anuum) Flavones Luteolin 4.14 1 4.14 4.14 D 161

Flavonols Quercetin 15.98 1 15.98 15.98 D 161

11333 Peppers, sweet, green, raw

(Capsicum annuum) Anthocyanidins Cyanidin 0.00 2 0.00 0.00 C 11

Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 C 58

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.00 3 0.00 0.00 C 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 58

Flavones Apigenin 0.00 4 0.00 0.00 C 11, 170, 239

Luteolin 4.71 13 0.75 0.50 12.87 B 11, 12, 134, 170, 238, 239

Flavonols Kaempferol 0.06 6 0.05 0.00 0.32 B 11, 12, 141, 170, 239

Myricetin 0.00 4 0.00 0.00 C 12, 141, 170, 239

Quercetin 2.21 17 0.32 0.06 4.23 B 11, 12, 134, 141, 170, 238, 239

11821 Peppers, sweet, red, raw Anthocyanidins Cyanidin 0.00 2 0.00 0.00 C 11

Flavan-3-ols (-)-Epicatechin 0.00 7 0.00 0.00 B 15, 58

(-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 B 15, 58

(-)-Epigallocatechin 0.00 7 0.00 0.00 B 15, 58

(-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 B 15, 58

(+)-Catechin 0.00 7 0.00 0.00 B 15, 58

(+)-Gallocatechin 0.00 7 0.00 0.00 B 15, 58

Flavones Apigenin 0.00 6 0.00 0.00 B 11, 116

Luteolin 0.61 10 0.14 0.10 1.10 B 11, 116, 134

Flavonols Kaempferol 0.02 7 0.02 0.00 0.16 B 11, 116, 141

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)

88



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Myricetin 0.00 5 0.00 0.00 B 116, 141

Quercetin 0.23 7 0.17 0.00 1.20 B 11, 116, 141

11951 Peppers, sweet, yellow, raw

(Capsicum annuum) Anthocyanidins Cyanidin 0.00 2 0.00 0.00 C 11

Flavones Apigenin 0.00 2 0.00 0.00 C 11

Luteolin 1.02 3 0.06 0.90 1.10 C 11, 122

Flavonols Kaempferol 0.01 3 0.01 0.00 0.02 C 11, 141

Myricetin 0.22 1 0.22 0.22 C 141

Quercetin 1.04 4 0.40 0.08 2.00 C 11, 122, 141

99371 Peppers, tabasco, raw Flavones Luteolin 3.57 1 3.57 3.57 C 122

Flavonols Quercetin 0.09 1 0.09 0.09 C 122

99629 Peppers, tasmanian Anthocyanidins Cyanidin 752.68 1 752.68 752.68 C 191

99105 Perilla leaves, raw Flavones Apigenin 0.07 1 0.07 0.07 D 46

Luteolin 0.32 1 0.32 0.32 D 46

Flavonols Kaempferol 0.00 1 0.00 0.00 D 46

Myricetin 0.43 1 0.43 0.43 D 46

Quercetin 0.53 1 0.53 0.53 D 46

11352 Potato, flesh and skin, raw

(Solanum tuberosum) Anthocyanidins Cyanidin 0.00 9 0.00 0.00 A 110

Delphinidin 0.00 9 0.00 0.00 A 110

Malvidin 0.00 9 0.00 0.00 A 110

Pelargonidin 0.00 9 0.00 0.00 A 110

Peonidin 0.00 9 0.00 0.00 A 110

Petunidin 0.00 9 0.00 0.00 A 110

Flavan-3-ols (-)-Epicatechin 0.00 13 0.00 0.00 A 15, 110

(-)-Epicatechin 3-gallate 0.00 13 0.00 0.00 A 15, 110

(-)-Epigallocatechin 0.00 13 0.00 0.00 A 15, 110

(-)-Epigallocatechin 3-gallate 0.00 13 0.00 0.00 A 15, 110

(+)-Catechin 0.00 13 0.00 0.00 A 15, 110

(+)-Gallocatechin 0.00 13 0.00 0.00 A 15, 110

Flavanones Hesperetin 0.00 9 0.00 0.00 A 110

Naringenin 0.00 9 0.00 0.00 A 110

Flavones Apigenin 0.00 10 0.00 0.00 B 46, 110

Luteolin 0.00 7 0.00 0.00 B 12, 46, 110

Flavonols Kaempferol 0.80 3 0.77 0.00 2.34 C 12, 46, 221

Myricetin 0.00 11 0.00 0.00 B 12, 46, 110

Quercetin 0.70 12 0.29 0.00 3.41 B 12, 46, 110, 221

11358 Potatoes, red, flesh and skin, Anthocyanidins Cyanidin 0.00 8 0.00 0.00 B 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)

89



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

baked Delphinidin 0.00 8 0.00 0.00 B 110

Malvidin 0.00 8 0.00 0.00 B 110

Pelargonidin 0.00 8 0.00 0.00 B 110

Peonidin 0.00 8 0.00 0.00 B 110

Petunidin 0.00 8 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 7 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 7 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 B 110

(+)-Catechin 0.00 7 0.00 0.00 B 110

(+)-Gallocatechin 0.00 7 0.00 0.00 B 110

Flavanones Hesperetin 0.00 7 0.00 0.00 B 110

Naringenin 0.00 7 0.00 0.00 B 110

Flavones Apigenin 0.00 8 0.00 0.00 B 110

Luteolin 0.00 4 0.00 0.00 B 110

Flavonols Myricetin 0.00 8 0.00 0.00 B 110

Quercetin 1.43 8 0.22 0.00 1.90 B 110

11355 Potatoes, red, flesh and skin,

raw (Solanum tuberosum) Anthocyanidins Cyanidin 0.00 3 0.00 0.00 B 110

Delphinidin 0.00 3 0.00 0.00 B 110

Malvidin 0.00 3 0.00 0.00 B 110

Pelargonidin 0.00 3 0.00 0.00 B 110

Peonidin 0.00 3 0.00 0.00 B 110

Petunidin 0.00 3 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 2 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 2 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 B 110

(+)-Catechin 0.00 2 0.00 0.00 B 110

(+)-Gallocatechin 0.00 2 0.00 0.00 B 110

Flavanones Hesperetin 0.00 2 0.00 0.00 B 110

Naringenin 0.00 2 0.00 0.00 B 110

Flavones Apigenin 0.00 3 0.00 0.00 B 110

Luteolin 0.00 2 0.00 0.00 B 110

Flavonols Myricetin 0.00 3 0.00 0.00 B 110

Quercetin 0.65 3 0.34 0.00 1.13 B 110

11356 Potatoes, Russet, flesh and Anthocyanidins Cyanidin 0.00 8 0.00 0.00 B 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)

90



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

skin, baked Delphinidin 0.00 8 0.00 0.00 B 110

Malvidin 0.00 8 0.00 0.00 B 110

Pelargonidin 0.00 8 0.00 0.00 B 110

Peonidin 0.00 8 0.00 0.00 B 110

Petunidin 0.00 8 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 6 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 6 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 6 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 6 0.00 0.00 B 110

(+)-Catechin 0.00 6 0.00 0.00 B 110

(+)-Gallocatechin 0.00 6 0.00 0.00 B 110

Flavanones Hesperetin 0.00 6 0.00 0.00 B 110

Naringenin 0.00 6 0.00 0.00 B 110

Flavones Apigenin 0.00 8 0.00 0.00 B 110

Luteolin 0.00 4 0.00 0.00 B 110

Flavonols Myricetin 0.00 8 0.00 0.00 B 110

Quercetin 0.73 8 0.22 0.00 1.60 B 110

11357 Potatoes, white, flesh and skin,

baked Anthocyanidins Cyanidin 0.00 6 0.00 0.00 B 110

Delphinidin 0.00 6 0.00 0.00 B 110

Malvidin 0.00 6 0.00 0.00 B 110

Pelargonidin 0.00 6 0.00 0.00 B 110

Peonidin 0.00 6 0.00 0.00 B 110

Petunidin 0.00 6 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 6 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 6 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 6 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 6 0.00 0.00 B 110

(+)-Catechin 0.00 6 0.00 0.00 B 110

(+)-Gallocatechin 0.00 6 0.00 0.00 B 110

Flavanones Hesperetin 0.00 6 0.00 0.00 B 110

Naringenin 0.00 6 0.00 0.00 B 110

Flavones Apigenin 0.00 6 0.00 0.00 B 110

Luteolin 0.00 3 0.00 0.00 B 110

Flavonols Myricetin 0.00 6 0.00 0.00 B 110

Quercetin 1.19 6 0.44 0.00 2.60 B 110

11354 Potatoes, white, flesh and skin, Anthocyanidins Cyanidin 0.00 3 0.00 0.00 B 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)

91



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

raw (Solanum tuberosum) Delphinidin 0.00 3 0.00 0.00 B 110

Malvidin 0.00 3 0.00 0.00 B 110

Pelargonidin 0.00 3 0.00 0.00 B 110

Peonidin 0.00 3 0.00 0.00 B 110

Petunidin 0.00 3 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 3 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 B 110

(+)-Catechin 0.00 3 0.00 0.00 B 110

(+)-Gallocatechin 0.00 3 0.00 0.00 B 110

Flavanones Hesperetin 0.00 3 0.00 0.00 B 110

Naringenin 0.00 3 0.00 0.00 B 110

Flavones Apigenin 0.00 3 0.00 0.00 B 110

Luteolin 0.00 2 0.00 0.00 B 110

Flavonols Myricetin 0.00 3 0.00 0.00 B 110

Quercetin 0.49 3 0.30 0.00 1.04 B 110

11422 Pumpkin, raw (Cucurbita spp.) Flavones Apigenin 0.00 1 0.00 0.00 C 169

Luteolin 1.63 1 1.63 1.63 C 169

Flavonols Isorhamnetin 0.00 1 0.00 0.00 B 152

Kaempferol 0.00 2 0.00 0.00 C 152, 169

Myricetin 0.00 2 0.00 0.00 C 152, 169

Quercetin 0.00 2 0.00 0.00 C 152, 169

11427 Purslane, raw (Portulaca

oleracea) Flavones Apigenin 0.00 2 0.00 0.00 B 116

Luteolin 0.00 2 0.00 0.00 B 116

Flavonols Isorhamnetin 2.80 3 2.80 2.80 C 123

Kaempferol 0.66 5 0.22 0.00 1.10 C 116, 123

Myricetin 0.00 2 0.00 0.00 B 116

Quercetin 0.78 5 0.26 0.00 1.30 C 116, 123

99032 Queen Anne's Lace, leaves,

raw Flavones Apigenin 12.60 1 12.60 12.60 B 267

Luteolin 34.10 1 34.10 34.10 B 267

Flavonols Isorhamnetin 0.00 1 0.00 0.00 B 267

Kaempferol 0.20 1 0.20 0.20 B 267

Myricetin 0.40 1 0.40 0.40 B 267

Quercetin 1.10 1 1.10 1.10 B 267

11952 Radicchio, raw (Cichorium Anthocyanidins Cyanidin 126.99 6 32.72 59.82 253.85 C 127

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)

92



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

intybus) Delphinidin 7.68 6 2.98 1.94 20.76 C 127

Flavones Luteolin 37.98 6 9.88 16.60 77.27 C 127

Flavonols Quercetin 31.51 6 8.73 9.06 52.73 C 127

99386 Radish leaves, raw Flavonols Kaempferol 7.72 3 7.72 7.72 C 238

Quercetin 70.37 3 70.37 70.37 C 238

11676 Radish seeds, sprouted, raw

(Raphanus sativus) Flavonols Kaempferol 21.85 9 6.00 13.76 35.18 B 238

11430 Radishes, oriental, raw

(Raphanus sativus

(Longipinratus Group))

Flavones Luteolin 0.00 1 0.00 0.00 D 12

Flavonols Kaempferol 0.34 1 0.34 0.34 D 12

Myricetin 0.00 1 0.00 0.00 D 12

Quercetin 0.00 1 0.00 0.00 D 12

11429 Radishes, raw (Raphanus

sativus) Anthocyanidins Cyanidin 0.00 7 0.00 0.00 B 110

Delphinidin 0.00 7 0.00 0.00 B 110

Malvidin 0.00 7 0.00 0.00 B 110

Pelargonidin 63.13 15 10.20 7.40 128.05 B 110, 294

Peonidin 0.00 7 0.00 0.00 B 110

Petunidin 0.00 7 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 3 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 B 110

(+)-Catechin 0.00 3 0.00 0.00 B 110

(+)-Gallocatechin 0.00 3 0.00 0.00 B 110

Flavanones Hesperetin 0.00 3 0.00 0.00 B 110

Naringenin 0.00 3 0.00 0.00 B 110

Flavones Apigenin 0.00 13 0.00 0.00 A 110, 116, 170

Luteolin 0.00 9 0.00 0.00 B 110, 116, 170

Flavonols Kaempferol 0.86 7 0.15 0.40 2.11 B 26, 116, 170

Myricetin 0.00 13 0.00 0.00 A 110, 116, 170

Quercetin 0.00 14 0.00 0.00 B 26, 110, 116, 170

99634 Rocket, wild, raw (Diplotaxis

tenuifolia) Flavonols Isorhamnetin 0.78 3 0.78 0.78 C 178

Kaempferol 1.78 3 1.78 1.78 C 178

Quercetin 66.19 3 66.19 66.19 C 178

11435 Rutabagas, raw (Brassica

napus var. napobrassica) Flavones Apigenin 3.85 4 3.85 0.00 15.40 B 116, 170

Luteolin 0.00 4 0.00 0.00 B 116, 170

Flavonols Isorhamnetin 0.00 3 0.00 0.00 C 123

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)

93



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Kaempferol 0.32 7 0.32 0.00 2.27 B 116, 123, 170

Myricetin 2.13 4 2.13 0.00 8.54 B 116, 170

Quercetin 0.05 7 0.05 0.00 0.32 B 116, 123, 170

11439 Sauerkraut, canned, solids and

liquids Flavones Apigenin 0.02 5 0.02 0.00 0.12 B 47, 116

Luteolin 0.00 4 0.00 0.00 B 116

Flavonols Kaempferol 0.03 7 0.01 0.00 0.08 C 47, 116

Myricetin 0.01 5 0.01 0.00 0.06 B 47, 116

Quercetin 0.01 5 0.01 0.00 0.06 B 47, 116

99627 Seaweed (Caulerpa racemosa,

Nama), Green algae (sea

grapes or green caviar), raw

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

99628 Seaweed (Gracilaria sp, Lumi),

Red algae, raw Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

11450 Soybeans, green, raw (Glycine

max) Flavones Luteolin 0.00 1 0.00 0.00 D 12

Flavonols Kaempferol 1.23 1 1.23 1.23 D 12

Myricetin 0.00 1 0.00 0.00 D 12

Quercetin 0.03 1 0.03 0.03 D 12

11463 Spinach, frozen, chopped or

leaf, unprepared Flavones Apigenin 0.00 4 0.00 0.00 B 116

Luteolin 0.00 4 0.00 0.00 B 116

Flavonols Kaempferol 0.00 4 0.00 0.00 B 116

Myricetin 0.00 4 0.00 0.00 B 116

Quercetin 0.00 4 0.00 0.00 B 116

11457 Spinach, raw (Spinacia

oleracea) Flavones Apigenin 0.00 9 0.00 0.00 0.01 B 46, 85, 116, 170

Luteolin 0.74 10 0.66 0.00 6.64 B 12, 46, 85, 116, 170

Flavonols Kaempferol 6.38 12 4.43 0.00 55.00 B 12, 46, 85, 116, 141, 170, 194

Myricetin 0.35 11 0.34 0.00 3.75 B 12, 46, 85, 116, 141, 170

Quercetin 3.97 12 2.37 0.00 27.22 B 12, 46, 85, 116, 141, 170, 194

11478 Squash, summer, zucchini,

includes skin, cooked, boiled,

drained, without salt

Flavonols Quercetin 0.47 10 0.05 0.25 0.73 C 7

11477 Squash, summer, zucchini,

includes skin, raw Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 C 58

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 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)

94



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(+)-Catechin 0.00 3 0.00 0.00 C 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 58

Flavonols Quercetin 0.66 5 0.13 0.40 1.12 C 7

11506 Sweet potato leaves, cooked,

steamed, without salt Flavonols Isorhamnetin 0.13 1 0.13 0.13 C 152

Kaempferol 0.75 4 0.13 0.42 1.04 B 152

Myricetin 2.93 4 0.28 2.40 3.64 B 152

Quercetin 9.84 4 0.96 7.36 11.70 B 152

11505 Sweet potato leaves, raw

(Ipomoea batatas) Flavones Apigenin 0.06 4 0.06 0.00 0.24 C 46, 85

Luteolin 0.11 4 0.10 0.00 0.41 C 46, 85

Flavonols Isorhamnetin 0.00 3 0.00 0.00 C 123

Kaempferol 2.13 8 0.42 0.00 5.00 B 46, 85, 123, 152

Myricetin 4.38 5 2.90 0.03 15.59 B 46, 85, 152

Quercetin 16.94 8 3.17 2.60 27.90 B 46, 85, 123, 152

11510 Sweet potato, cooked, boiled,

without skin Flavonols Isorhamnetin 0.00 3 0.00 0.00 B 152

Kaempferol 0.00 4 0.00 0.00 B 152

Myricetin 0.00 4 0.00 0.00 B 152

Quercetin 0.00 4 0.00 0.00 B 152

99385 Sweet potato, purple, cooked Anthocyanidins Cyanidin 10.60 1 10.60 10.60 C 85

Delphinidin 0.90 1 0.90 0.90 C 85

Pelargonidin 0.02 1 0.02 0.02 C 85

11507 Sweet potato, raw, unprepared

(Ipomoea batatas) Flavones Apigenin 0.01 2 0.01 0.01 C 85

Luteolin 0.02 2 0.02 0.02 C 85

Flavonols Kaempferol 0.01 2 0.01 0.01 C 85

Myricetin 0.03 2 0.03 0.03 C 85

Quercetin 0.01 2 0.01 0.01 C 85

11521 Taro leaves, cooked, steamed,

without salt Anthocyanidins Cyanidin 0.02 1 0.02 0.02 C 85

Delphinidin 0.02 1 0.02 0.02 C 85

Pelargonidin 0.02 1 0.02 0.02 C 85

Flavonols Isorhamnetin 0.14 1 0.14 0.14 B 152

Kaempferol 0.00 1 0.00 0.00 B 152

Myricetin 0.14 1 0.14 0.14 B 152

Quercetin 0.14 1 0.14 0.14 B 152

11520 Taro leaves, raw (Colocasia

esculenta) Flavones Apigenin 0.01 1 0.01 0.01 C 85

Luteolin 0.02 1 0.02 0.02 C 85

Flavonols Kaempferol 0.01 1 0.01 0.01 C 85

Myricetin 0.03 1 0.03 0.03 C 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)

95



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Quercetin 0.01 1 0.01 0.01 C 85

11519 Taro, cooked, without salt Flavonols Isorhamnetin 0.00 3 0.00 0.00 B 152

Kaempferol 0.23 3 0.23 0.00 0.68 B 152

Myricetin 0.00 3 0.00 0.00 B 152

Quercetin 0.11 3 0.11 0.00 0.34 B 152

11518 Taro, raw (Colocasia

esculenta) Flavonols Quercetin 2.87 3 2.87 2.87 C 238

11547 Tomato products, canned,

puree, without salt added Flavonols Kaempferol 0.08 9 0.02 0.03 0.13 C 260

Quercetin 4.12 9 1.10 1.63 7.09 C 260

99011 Tomatoes, cherry, raw Flavanones Naringenin 3.19 1 3.19 3.19 C 224

Flavones Luteolin 0.00 1 0.00 0.00 C 11

Kaempferol 0.10 67 0.01 0.00 0.27 B 11, 260

Quercetin 2.76 91 0.21 0.17 20.30 B 11, 51, 224, 260

99051 Tomatoes, plum, raw Flavonols Kaempferol 0.00 3 0.00 0.00 C 260

Quercetin 0.03 3 0.03 0.03 C 260

11531 Tomatoes, red, ripe, canned,

packed in tomato juice Flavones Apigenin 0.01 2 0.01 0.01 C 85

Luteolin 0.02 2 0.02 0.02 C 85

Flavonols Kaempferol 0.01 2 0.01 0.01 C 85

Myricetin 0.03 2 0.03 0.03 C 85

Quercetin 0.50 2 0.50 0.50 C 85

11530 Tomatoes, red, ripe, cooked Anthocyanidins Cyanidin 0.00 8 0.00 0.00 B 110

Delphinidin 0.00 8 0.00 0.00 B 110

Malvidin 0.00 8 0.00 0.00 B 110

Pelargonidin 0.00 8 0.00 0.00 B 110

Peonidin 0.00 8 0.00 0.00 B 110

Petunidin 0.00 8 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 5 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 5 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 5 0.00 0.00 B 110

(+)-Catechin 0.00 5 0.00 0.00 B 110

(+)-Gallocatechin 0.00 5 0.00 0.00 B 110

Flavanones Hesperetin 0.00 5 0.00 0.00 B 110

Naringenin 0.00 5 0.00 0.00 B 110

Flavones Apigenin 0.00 10 0.00 0.00 0.01 B 85, 110

Luteolin 0.01 6 0.00 0.00 0.02 B 85, 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)

96



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavonols Kaempferol 0.01 2 0.01 0.01 C 85

Myricetin 0.01 10 0.00 0.00 0.03 B 85, 110

Quercetin 0.70 10 0.22 0.00 1.76 B 85, 110

11529 Tomatoes, red, ripe, raw, year

round average (Lycopersicon

esculentum)

Anthocyanidins Cyanidin 0.00 8 0.00 0.00 A 110

Delphinidin 0.00 8 0.00 0.00 A 110

Malvidin 0.00 8 0.00 0.00 A 110

Pelargonidin 0.00 8 0.00 0.00 A 110

Peonidin 0.00 8 0.00 0.00 A 110

Petunidin 0.00 8 0.00 0.00 A 110

Flavan-3-ols (-)-Epicatechin 0.00 13 0.00 0.00 A 15, 58, 110

(-)-Epicatechin 3-gallate 0.00 13 0.00 0.00 A 15, 58, 110

(-)-Epigallocatechin 0.00 13 0.00 0.00 A 15, 58, 110

(-)-Epigallocatechin 3-gallate 0.00 13 0.00 0.00 A 15, 58, 110

(+)-Catechin 0.00 13 0.00 0.00 A 15, 58, 110

(+)-Gallocatechin 0.00 13 0.00 0.00 A 15, 58, 110

Flavanones Hesperetin 0.00 6 0.00 0.00 B 110

Naringenin 0.68 11 0.16 0.00 1.50 A 110, 134

Flavones Apigenin 0.00 16 0.00 0.00 0.01 A 18, 85, 110, 116, 170

Luteolin 0.00 15 0.00 0.00 0.02 B 11, 12, 18, 85, 110, 116, 170

Flavonols Isorhamnetin 0.00 1 0.00 0.00 B 152

Kaempferol 0.09 49 0.02 0.00 0.84 B 11, 12, 18, 85, 116, 141, 152,

170, 260

Myricetin 0.13 22 0.03 0.00 0.92 B 12, 18, 85, 110, 116, 141, 152,

170, 238

Quercetin 0.58 96 0.01 0.00 3.80 B 11, 12, 18, 51, 85, 110, 116,

134, 141, 152, 170, 238, 260

11696 Tomatoes, yellow, raw

(Lycopersicon esculentum) Flavonols Kaempferol 0.04 3 0.04 0.04 C 260

Quercetin 0.21 3 0.21 0.21 C 260

99656 Tree spinach, cooked Flavonols Kaempferol 3.40 2 1.60 1.81 5.00 C 151

Quercetin 2.01 2 2.01 0.00 4.02 C 151

99364 Tree Spinach, raw

(Cnidoscolus aconitifolius) Flavonols Kaempferol 4.03 2 1.79 2.24 5.82 C 151

Quercetin 3.08 2 1.39 1.69 4.47 C 151

99617 Turmeric, steamed (Curcuma

longa) Flavonols Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 2.04 1 2.04 2.04 C 152

Quercetin 4.92 1 4.92 4.92 C 152

11568 Turnip greens, raw (Brassica Flavones Apigenin 0.00 2 0.00 0.00 B 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)

97



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

rapa (Rapifera Group)) Luteolin 0.00 2 0.00 0.00 B 116

Flavonols Kaempferol 11.87 5 4.51 4.80 16.59 B 116, 238

Myricetin 0.00 2 0.00 0.00 B 116

Quercetin 0.73 2 0.73 0.73 B 116

11587 Vinespinach, (basella), raw

(Basella alba) Flavones Apigenin 62.20 6 22.71 62.10 62.31 C 238

99107 Water spinach Flavones Apigenin 0.01 1 0.01 0.01 C 46

Luteolin 0.04 1 0.04 0.04 C 46

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.26 2 0.26 0.00 0.52 C 46, 152

Myricetin 0.01 2 0.01 0.00 0.03 C 46, 152

Quercetin 1.65 2 1.47 0.18 3.12 C 46, 152

11591 Watercress, raw (Nasturtium

officinale) Flavanones Hesperetin 0.00 1 0.00 0.00 C 133

Flavones Apigenin 0.01 5 0.00 0.00 0.01 B 85, 133

Luteolin 0.02 5 0.01 0.00 0.02 B 85, 133

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 133

Kaempferol 23.03 8 3.66 1.00 59.08 B 85, 133, 178

Myricetin 0.20 4 0.20 0.20 B 85

Quercetin 29.99 8 6.74 4.00 67.58 B 85, 133, 178

99647 Watercress, steamed Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.27 1 0.27 0.27 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.63 1 0.63 0.63 C 152

11602 Yam, cooked, boiled, drained,

or baked, without salt Flavonols Isorhamnetin 0.00 2 0.00 0.00 B 152

Kaempferol 0.00 3 0.00 0.00 B 152

Myricetin 0.00 3 0.00 0.00 B 152

Quercetin 0.25 3 0.25 0.00 0.76 B 152

99637 Yam, winged or water, red,

boiled (Dioscorea alata var

Vurai)

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

99638 Yam, winged or water, white,

boiled (Dioscorea alata var

Vurai)

Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

11200 Yardlong bean, cooked, boiled, Anthocyanidins Cyanidin 1.10 2 1.10 1.10 C 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)

98



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

drained, without salt Delphinidin 0.02 2 0.02 0.02 C 85

Pelargonidin 0.02 2 0.02 0.02 C 85

Flavones Apigenin 0.01 2 0.01 0.01 C 85

Luteolin 0.02 2 0.02 0.02 C 85

Flavonols Kaempferol 0.50 2 0.50 0.50 C 85

Myricetin 0.03 2 0.03 0.03 C 85

Quercetin 5.30 2 5.30 5.30 C 85

12 – Nuts and Seeds

99602 Chia seeds, raw Flavonols Kaempferol 12.30 3 0.29 12.01 12.87 C 17

Quercetin 18.42 3 1.84 15.10 21.44 C 17

99622 Coconut, immature flesh, raw Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

12061 Nuts, almonds (Prunus dulcis) Anthocyanidins Cyanidin 2.46 8 0.58 0.00 4.40 B 110

Delphinidin 0.00 8 0.00 0.00 B 110

Malvidin 0.00 8 0.00 0.00 B 110

Pelargonidin 0.00 8 0.00 0.00 B 110

Peonidin 0.00 8 0.00 0.00 B 110

Petunidin 0.00 8 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.60 12 0.10 0.00 1.27 B 110, 183

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 110

(-)-Epigallocatechin 2.59 3 0.31 1.97 2.98 B 110

(-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 B 110

(+)-Catechin 1.28 12 0.33 0.00 3.86 B 110, 183

(+)-Gallocatechin 0.00 4 0.00 0.00 B 110

Flavanones Eriodictyol 0.25 8 0.06 0.03 0.57 B 183

Hesperetin 0.00 4 0.00 0.00 B 110

Naringenin 0.43 51 0.05 0.00 1.05 B 30, 110, 183

Flavones Apigenin 0.00 8 0.00 0.00 B 110

Luteolin 0.00 4 0.00 0.00 B 110

Flavonols Isorhamnetin 2.64 47 0.27 0.91 10.32 B 30, 183

Kaempferol 0.39 47 0.04 0.11 0.71 B 30, 183

Myricetin 0.00 8 0.00 0.00 B 110

Quercetin 0.36 16 0.11 0.00 1.09 B 110, 183

12078 Nuts, brazilnuts, dried, Anthocyanidins Cyanidin 0.00 2 0.00 0.00 B 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)

99



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

unblanched (Bertholletia

excelsa) Delphinidin 0.00 2 0.00 0.00 B 110

Malvidin 0.00 2 0.00 0.00 B 110

Pelargonidin 0.00 2 0.00 0.00 B 110

Peonidin 0.00 2 0.00 0.00 B 110

Petunidin 0.00 2 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 2 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 2 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 B 110

(+)-Catechin 0.00 2 0.00 0.00 B 110

(+)-Gallocatechin 0.00 2 0.00 0.00 B 110

Flavanones Hesperetin 0.00 2 0.00 0.00 B 110

Naringenin 0.00 2 0.00 0.00 B 110

Flavones Apigenin 0.00 2 0.00 0.00 B 110

Luteolin 0.00 1 0.00 0.00 B 110

Flavonols Myricetin 0.00 2 0.00 0.00 B 110

Quercetin 0.00 2 0.00 0.00 B 110

12086 Nuts, cashew nuts, oil roasted,

without salt added Anthocyanidins Cyanidin 0.00 7 0.00 0.00 B 110

Delphinidin 0.00 7 0.00 0.00 B 110

Malvidin 0.00 7 0.00 0.00 B 110

Pelargonidin 0.00 7 0.00 0.00 B 110

Peonidin 0.00 7 0.00 0.00 B 110

Petunidin 0.00 7 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.93 6 0.22 0.00 1.44 B 110

(-)-Epicatechin 3-gallate 0.15 6 0.10 0.00 0.59 B 110

(-)-Epigallocatechin 0.00 6 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 6 0.00 0.00 B 110

(+)-Catechin 0.90 6 0.28 0.00 1.79 B 110

(+)-Gallocatechin 0.00 6 0.00 0.00 B 110

Flavanones Hesperetin 0.00 6 0.00 0.00 B 110

Naringenin 0.00 6 0.00 0.00 B 110

Flavones Apigenin 0.00 7 0.00 0.00 B 110

Luteolin 0.00 3 0.00 0.00 B 110

Flavonols Myricetin 0.00 7 0.00 0.00 B 110

Quercetin 0.00 7 0.00 0.00 B 110

12098 Nuts, chestnuts, european, Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 C 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)

100



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

raw, peeled (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.01 3 0.01 0.01 C 58

(+)-Gallocatechin 0.01 3 0.01 0.01 C 58

12119 Nuts, coconut water (liquid from

coconuts) Flavonols Isorhamnetin 0.00 1 0.00 0.00 C 152

Kaempferol 0.00 1 0.00 0.00 C 152

Myricetin 0.00 1 0.00 0.00 C 152

Quercetin 0.00 1 0.00 0.00 C 152

12120 Nuts, hazelnuts or filberts

(Corylus spp.) Anthocyanidins Cyanidin 6.71 7 1.18 4.40 13.60 B 110

Delphinidin 0.00 8 0.00 0.00 B 110

Malvidin 0.00 8 0.00 0.00 B 110

Pelargonidin 0.00 8 0.00 0.00 B 110

Peonidin 0.00 8 0.00 0.00 B 110

Petunidin 0.00 8 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.22 5 0.09 0.00 0.44 B 110

(-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 B 110

(-)-Epigallocatechin 2.78 5 1.21 0.00 5.54 B 110

(-)-Epigallocatechin 3-gallate 1.06 5 0.46 0.00 2.26 B 110

(+)-Catechin 1.19 5 0.49 0.00 2.09 B 110

(+)-Gallocatechin 0.00 5 0.00 0.00 B 110

Flavanones Hesperetin 0.00 5 0.00 0.00 B 110

Naringenin 0.00 5 0.00 0.00 B 110

Flavones Apigenin 0.00 8 0.00 0.00 B 110

Luteolin 0.00 4 0.00 0.00 B 110

Flavonols Myricetin 0.00 8 0.00 0.00 B 110

Quercetin 0.00 8 0.00 0.00 B 110

12131 Nuts, macadamia nuts, raw

(Macadamia integrifolia, M.

tetraphylla)

Anthocyanidins Cyanidin 0.00 2 0.00 0.00 B 110

Delphinidin 0.00 2 0.00 0.00 B 110

Malvidin 0.00 2 0.00 0.00 B 110

Pelargonidin 0.00 2 0.00 0.00 B 110

Peonidin 0.00 2 0.00 0.00 B 110

Petunidin 0.00 2 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 2 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 2 0.00 0.00 B 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)

101



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 B 110

(+)-Catechin 0.00 2 0.00 0.00 B 110

(+)-Gallocatechin 0.00 2 0.00 0.00 B 110

Flavanones Hesperetin 0.00 2 0.00 0.00 B 110

Naringenin 0.00 2 0.00 0.00 B 110

Flavones Apigenin 0.00 2 0.00 0.00 B 110

Luteolin 0.00 1 0.00 0.00 B 110

Flavonols Myricetin 0.00 2 0.00 0.00 B 110

Quercetin 0.00 2 0.00 0.00 B 110

12142 Nuts, pecans (Carya

illinoinensis) Anthocyanidins Cyanidin 10.74 7 1.50 6.21 17.40 B 110

Delphinidin 7.28 7 0.92 3.99 9.90 B 110

Malvidin 0.00 7 0.00 0.00 B 110

Pelargonidin 0.00 7 0.00 0.00 B 110

Peonidin 0.00 7 0.00 0.00 B 110

Petunidin 0.00 7 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.82 7 0.08 0.48 1.17 B 110

(-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 B 110

(-)-Epigallocatechin 5.63 7 1.47 0.00 13.20 B 110

(-)-Epigallocatechin 3-gallate 2.30 7 0.46 0.00 3.46 B 110

(+)-Catechin 7.24 7 0.51 4.89 9.17 B 110

(+)-Gallocatechin 0.00 7 0.00 0.00 B 110

Flavanones Hesperetin 0.00 7 0.00 0.00 B 110

Naringenin 0.00 7 0.00 0.00 B 110

Flavones Apigenin 0.00 7 0.00 0.00 B 110

Luteolin 0.00 3 0.00 0.00 B 110

Flavonols Myricetin 0.00 7 0.00 0.00 B 110

Quercetin 0.00 7 0.00 0.00 B 110

12149 Nuts, pine nuts, pinyon, dried

(Pinus edulis) Anthocyanidins Cyanidin 0.00 2 0.00 0.00 B 110

Delphinidin 0.00 2 0.00 0.00 B 110

Malvidin 0.00 2 0.00 0.00 B 110

Pelargonidin 0.00 2 0.00 0.00 B 110

Peonidin 0.00 2 0.00 0.00 B 110

Petunidin 0.00 2 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 B 110

(-)-Epigallocatechin 0.49 3 0.25 0.00 0.75 B 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)

102



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 B 110

(+)-Catechin 0.00 3 0.00 0.00 B 110

(+)-Gallocatechin 0.00 3 0.00 0.00 B 110

Flavanones Hesperetin 0.00 3 0.00 0.00 B 110

Naringenin 0.00 3 0.00 0.00 B 110

Flavones Apigenin 0.00 2 0.00 0.00 B 110

Luteolin 0.00 1 0.00 0.00 B 110

Flavonols Myricetin 0.00 2 0.00 0.00 B 110

Quercetin 0.00 2 0.00 0.00 B 110

12151 Nuts, pistachio nuts, raw

(Pistacia vera) Anthocyanidins Cyanidin 7.33 15 0.75 3.15 14.30 B 110, 294

Delphinidin 0.00 8 0.00 0.00 B 110

Malvidin 0.00 8 0.00 0.00 B 110

Pelargonidin 0.00 8 0.00 0.00 B 110

Peonidin 0.00 8 0.00 0.00 B 110

Petunidin 0.00 8 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.83 7 0.46 0.00 3.15 B 110

(-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 B 110

(-)-Epigallocatechin 2.05 7 0.82 0.00 5.65 B 110

(-)-Epigallocatechin 3-gallate 0.40 7 0.40 0.00 2.83 B 110

(+)-Catechin 3.57 7 1.00 0.00 6.39 B 110

(+)-Gallocatechin 0.00 7 0.00 0.00 B 110

Flavanones Hesperetin 0.00 7 0.00 0.00 B 110

Naringenin 0.00 7 0.00 0.00 B 110

Flavones Apigenin 0.00 8 0.00 0.00 B 110

Luteolin 0.00 4 0.00 0.00 B 110

Flavonols Myricetin 0.00 8 0.00 0.00 B 110

Quercetin 1.46 8 0.64 0.00 4.30 B 110

99409 Nuts, walnuts (not specified at

to type, purchased in Hungary) Flavones Apigenin 0.00 1 0.00 0.00 C 169

Luteolin 0.00 1 0.00 0.00 C 169

Flavonols Kaempferol 0.00 1 0.00 0.00 C 169

Quercetin 0.00 1 0.00 0.00 C 169

12155 Nuts, walnuts, english (Juglans

regia) Anthocyanidins Cyanidin 2.71 6 0.25 2.11 3.74 B 110

Delphinidin 0.00 6 0.00 0.00 B 110

Malvidin 0.00 6 0.00 0.00 B 110

Pelargonidin 0.00 6 0.00 0.00 B 110

Peonidin 0.00 6 0.00 0.00 B 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)

103



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Petunidin 0.00 6 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 4 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 110

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 110

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 110

(+)-Catechin 0.00 4 0.00 0.00 B 110

(+)-Gallocatechin 0.00 4 0.00 0.00 B 110

Flavanones Hesperetin 0.00 4 0.00 0.00 B 110

Naringenin 0.00 4 0.00 0.00 B 110

Flavones Apigenin 0.00 6 0.00 0.00 B 110

Luteolin 0.00 2 0.00 0.00 B 110

Flavonols Myricetin 0.00 6 0.00 0.00 B 110

Quercetin 0.00 6 0.00 0.00 B 110

14 - Beverages

14003 Alcoholic beverage, beer,

regular, all Flavan-3-ols (-)-Epicatechin 0.08 14 0.02 0.00 0.38 B 16, 49, 58, 180, 226

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 16, 58

(-)-Epigallocatechin 0.00 4 0.00 0.00 B 16, 58

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 16, 58

(+)-Catechin 0.38 15 0.06 0.00 1.01 B 1, 16, 49, 58, 180, 226

(+)-Gallocatechin 0.08 4 0.03 0.00 0.10 B 16, 58

Flavanones Hesperetin 0.00 1 0.00 0.00 C 1

Naringenin 0.00 1 0.00 0.00 C 1

Flavones Apigenin 0.00 1 0.00 0.00 B 115

Luteolin 0.00 1 0.00 0.00 B 115

Flavonols Kaempferol 0.81 2 0.81 0.00 1.63 B 1, 115

Myricetin 0.02 2 0.02 0.00 0.05 B 1, 115

Quercetin 0.02 11 0.01 0.00 0.09 B 1, 49, 115, 226

99611 Alcoholic beverage, sparkling

wine, Champagne Flavan-3-ols (-)-Epicatechin 0.10 4 0.03 0.04 0.19 C 40

(+)-Catechin 0.20 4 0.10 0.03 0.49 C 40

Flavonols Quercetin 0.01 4 0.00 0.01 0.02 C 40

99323 Alcoholic beverage, wine,

berry, colored Flavonols Kaempferol 0.03 28 0.01 0.00 0.33 B 196, 284

Myricetin 0.72 28 0.12 0.13 2.26 B 196, 284

Quercetin 0.63 28 0.08 0.14 2.43 B 196, 284

99074 Alcoholic beverage, wine,

berry, white Flavonols Kaempferol 0.00 2 0.00 0.00 B 284

Myricetin 0.00 2 0.00 0.00 B 284

Quercetin 0.20 2 0.20 0.00 0.41 B 284

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)

104



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

14057 Alcoholic beverage, wine,

dessert, sweet Anthocyanidins Delphinidin 3.90 4 3.90 3.90 C 211

Malvidin 94.83 4 94.83 94.83 C 211

Peonidin 3.93 4 3.93 3.93 C 211

Petunidin 6.63 4 6.63 6.63 C 211

Flavan-3-ols (-)-Epicatechin 7.56 4 7.56 7.56 C 211

(+)-Catechin 9.86 4 9.86 9.86 C 211

Flavonols Quercetin 1.94 4 1.94 1.94 C 211

99075 Alcoholic beverage, wine,

sherry Flavan-3-ols (-)-Epicatechin 1.25 3 1.25 1.25 C 19

(+)-Catechin 1.60 6 0.47 0.37 2.37 C 19, 106

Flavonols Isorhamnetin 0.00 3 0.00 0.00 C 229

Kaempferol 0.00 3 0.00 0.00 C 229

Myricetin 0.00 3 0.00 0.00 C 229

Quercetin 0.01 3 0.01 0.01 C 229

14096 Alcoholic beverage, wine,

table, red Anthocyanidins Cyanidin 0.19 91 0.06 0.00 4.50 B 6, 70, 86, 90, 96, 195, 243

Delphinidin 2.01 147 0.14 0.02 5.71 B 6, 70, 90, 96, 102, 195, 211, 243

Malvidin 13.84 166 0.78 0.00 53.57 B 6, 70, 86, 90, 96, 102, 195, 211,

243, 263

Peonidin 1.25 147 0.08 0.02 5.03 B 6, 70, 90, 96, 102, 195, 211, 243

Petunidin 1.98 147 0.14 0.02 5.66 B 6, 70, 90, 96, 102, 195, 211, 243

Flavan-3-ols (-)-Epicatechin 3.79 938 0.10 0.00 16.50 A 6, 16, 56, 58, 86, 96, 100, 101,

102, 179, 211, 231, 232, 233,

262, 263

(-)-Epicatechin 3-gallate 0.01 16 0.01 0.00 0.11 A 16, 56, 58

(-)-Epigallocatechin 0.06 15 0.01 0.00 0.28 A 16, 58

(-)-Epigallocatechin 3-gallate 0.00 15 0.00 0.00 A 16, 58

(+)-Catechin 7.14 939 0.19 0.00 39.00 A 1, 16, 56, 58, 86, 96, 100, 101,

102, 179, 211, 231, 232, 233,

262, 263

(+)-Gallocatechin 0.08 15 0.02 0.00 0.42 A 16, 58

Flavanones Hesperetin 0.63 2 0.36 0.27 0.99 C 1

Naringenin 1.77 2 0.74 1.03 2.51 C 1

Flavones Apigenin 0.13 24 0.02 0.00 0.47 B 90, 115, 239

Luteolin 0.04 39 0.01 0.00 0.40 B 79, 80, 115, 239

Flavonols Isorhamnetin 0.02 64 0.00 0.00 0.16 B 71, 79, 80, 229, 251

Kaempferol 0.09 166 0.01 0.00 1.37 B 1, 71, 79, 80, 96, 115, 229, 231,

232, 233, 239, 251, 268, 284

Myricetin 0.42 219 0.01 0.00 1.79 B 1, 71, 79, 80, 86, 90, 96, 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)

105



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

134, 179, 229, 231, 232, 233,

239, 251, 268, 284

Quercetin 1.04 313 0.04 0.00 3.36 A 1, 71, 79, 80, 86, 90, 96, 101,

115, 134, 168, 179, 211, 229,

231, 232, 233, 239, 251,

262, 268, 284

14098 Alcoholic beverage, wine,

table, red, Cabernet Franc Anthocyanidins Delphinidin 3.90 5 3.90 3.90 C 211

Malvidin 44.09 5 44.09 44.09 C 211

Peonidin 2.40 5 2.40 2.40 C 211

Petunidin 4.70 5 4.70 4.70 C 211

Flavan-3-ols (-)-Epicatechin 9.20 5 9.20 9.20 C 211

(+)-Catechin 6.21 5 6.21 6.21 C 211

Flavones Luteolin 0.06 3 0.04 0.01 0.13 C 79

Flavonols Isorhamnetin 0.05 3 0.01 0.02 0.06 C 79

Kaempferol 0.02 3 0.01 0.00 0.03 C 79

Myricetin 0.08 3 0.03 0.04 0.14 C 79

Quercetin 0.62 8 0.20 0.14 0.84 C 79, 211

14097 Alcoholic beverage, wine,

table, red, Cabernet Sauvignon Anthocyanidins Delphinidin 4.18 17 0.93 1.50 5.71 B 195, 211

Malvidin 26.24 17 6.06 8.67 37.97 B 195, 211

Peonidin 1.85 17 0.43 0.70 2.66 B 195, 211

Petunidin 3.32 17 0.77 1.21 4.78 B 195, 211

Flavan-3-ols (-)-Epicatechin 10.66 16 2.57 10.28 11.30 B 211

(+)-Catechin 7.70 16 1.86 6.90 8.18 B 211

Flavones Luteolin 0.04 24 0.00 0.01 0.11 B 79, 80

Flavonols Isorhamnetin 0.02 24 0.00 0.00 0.05 B 79, 80

Kaempferol 0.01 24 0.00 0.00 0.03 B 79, 80

Myricetin 0.28 24 0.04 0.03 0.45 B 79, 80

Quercetin 0.58 40 0.08 0.02 1.21 B 79, 80, 211

14100 Alcoholic beverage, wine,

table, red, Syrah or Shiraz Anthocyanidins Delphinidin 9.35 2 9.35 9.35 C 211

Malvidin 121.65 2 121.65 121.65 C 211

Peonidin 7.82 2 7.82 7.82 C 211

Petunidin 14.16 2 14.16 14.16 C 211

Flavan-3-ols (-)-Epicatechin 9.97 2 9.97 9.97 C 211

(+)-Catechin 6.82 2 6.82 6.82 C 211

Flavonols Quercetin 2.11 2 2.11 2.11 C 211

99439 Alcoholic beverage, wine,

table, rose Flavan-3-ols (-)-Epicatechin 0.37 3 0.37 0.37 C 58

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 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)

106



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(-)-Epigallocatechin 0.07 3 0.07 0.07 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.71 3 0.71 0.71 C 58

(+)-Gallocatechin 0.18 3 0.18 0.18 C 58

14106 Alcoholic beverage, wine,

table, white Anthocyanidins Cyanidin 0.00 6 0.00 0.00 B 86

Malvidin 0.06 7 0.04 0.00 0.24 B 86, 263

Flavan-3-ols (-)-Epicatechin 0.55 50 0.12 0.05 6.00 B 6, 16, 23, 58, 86, 232, 263

(-)-Epicatechin 3-gallate 0.00 9 0.00 0.00 A 16, 58

(-)-Epigallocatechin 0.00 9 0.00 0.00 A 16, 58

(-)-Epigallocatechin 3-gallate 0.00 9 0.00 0.00 A 16, 58

(+)-Catechin 0.77 52 0.18 0.00 5.80 B 1, 6, 16, 23, 58, 86, 232, 263

(+)-Gallocatechin 0.00 9 0.00 0.00 0.01 A 16, 58

Flavanones Hesperetin 0.40 2 0.08 0.32 0.48 C 1

Naringenin 0.38 2 0.38 0.00 0.77 C 1

Flavones Apigenin 0.00 2 0.00 0.00 B 115

Luteolin 0.00 2 0.00 0.00 B 115

Flavonols Isorhamnetin 0.00 32 0.00 0.00 0.02 B 71, 229, 251

Kaempferol 0.01 39 0.01 0.00 0.27 B 1, 71, 115, 229, 232, 251, 284

Myricetin 0.01 45 0.00 0.00 0.10 B 1, 71, 86, 115, 229, 232, 251,

284

Quercetin 0.04 76 0.01 0.00 0.84 B 1, 23, 71, 86, 115, 229, 232,

251, 284

14192 Cocoa mix, powder Flavan-3-ols (-)-Epicatechin 31.22 45 2.83 18.00 73.03 C 8, 31

(+)-Catechin 21.51 30 3.08 12.07 29.74 C 8

Flavonols Quercetin 2.03 30 0.12 0.96 5.46 C 8

14194 Cocoa mix, powder, prepared

with water Flavan-3-ols (-)-Epicatechin 0.59 3 0.59 0.59 C 58

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.74 3 0.74 0.74 C 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 58

14209 Coffee, brewed from grounds,

prepared with tap water Flavan-3-ols (-)-Epicatechin 0.04 4 0.02 0.00 0.06 B 16, 58

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 B 16, 58

(-)-Epigallocatechin 0.04 4 0.02 0.00 0.05 B 16, 58

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 B 16, 58

(+)-Catechin 0.00 4 0.00 0.00 B 16, 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)

107



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(+)-Gallocatechin 0.00 4 0.00 0.00 B 16, 58

Flavones Apigenin 0.00 1 0.00 0.00 B 115

Luteolin 0.00 1 0.00 0.00 B 115

Flavonols Kaempferol 0.00 1 0.00 0.00 B 115

Myricetin 0.05 1 0.05 0.05 B 115

Quercetin 0.05 1 0.05 0.05 B 115

14355 Tea, black, brewed, prepared

with tap water Flavan-3-ols (-)-Epicatechin 2.13 94 0.10 0.15 8.74 B 16, 34, 58, 64, 143, 149, 160,

179, 225, 272

(-)-Epicatechin 3-gallate 5.86 94 0.17 0.80 18.98 B 16, 34, 58, 64, 143, 149, 160,

179, 225, 272

(-)-Epigallocatechin 8.05 94 0.45 0.29 31.04 B 16, 34, 58, 64, 143, 149, 160,

179, 225, 272

(-)-Epigallocatechin 3-gallate 9.36 94 0.46 0.68 40.66 B 16, 34, 58, 64, 143, 149, 160,

179, 225, 272

(+)-Catechin 1.51 55 0.07 0.35 4.79 B 16, 58, 64, 149, 179

(+)-Gallocatechin 1.25 9 0.22 0.56 2.78 A 16, 58

Theaflavin 1.58 39 0.16 0.36 5.27 B 64, 259, 272

Theaflavin-3, 3'-digallate 1.75 39 0.21 0.06 4.96 B 64, 259, 272

Theaflavin-3'-gallate 1.51 39 0.16 0.12 4.13 B 64, 259, 272

Thearubigins 81.30 32 9.76 48.28 139.50 A 225, 272

Flavones Apigenin 0.00 10 0.00 0.00 A 115

Luteolin 0.00 10 0.00 0.00 A 115

Flavonols Kaempferol 1.41 64 0.09 0.44 2.41 B 115, 134, 179, 218, 225, 272,

291

Myricetin 0.45 32 0.01 0.17 0.90 A 115, 134, 179, 272, 291

Quercetin 2.19 64 0.04 0.89 4.75 B 115, 134, 179, 218, 225, 272,

291

14352 Tea, black, brewed, prepared

with tap water, decaffeinated Flavan-3-ols (-)-Epicatechin 0.49 4 0.13 0.34 0.87 B 272

(-)-Epicatechin 3-gallate 0.64 4 0.36 0.25 1.71 B 272

(-)-Epigallocatechin 0.55 4 0.16 0.36 1.01 B 272

(-)-Epigallocatechin 3-gallate 1.01 4 0.48 0.49 2.45 B 272

Theaflavin 0.35 4 0.18 0.08 0.86 B 272

Theaflavin-3, 3'-digallate 0.43 4 0.37 0.00 1.52 B 272

Theaflavin-3'-gallate 0.18 4 0.15 0.00 0.61 B 272

Thearubigins 49.03 4 1.13 46.05 51.52 B 272

Flavones Apigenin 0.00 3 0.00 0.00 C 239

Luteolin 0.00 3 0.00 0.00 C 239

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)

108



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavonols Kaempferol 0.88 7 0.20 0.39 1.84 B 239, 272

Myricetin 0.89 7 0.30 0.26 2.10 B 239, 272

Quercetin 2.74 7 0.12 2.46 3.38 B 239, 272

99342 Tea, black, ready-to-drink, diet,

plain and flavored Flavan-3-ols (-)-Epicatechin 0.37 6 0.16 0.00 1.05 B 272

(-)-Epicatechin 3-gallate 0.08 6 0.08 0.00 0.49 B 272

(-)-Epigallocatechin 0.09 6 0.05 0.00 0.29 B 272

(-)-Epigallocatechin 3-gallate 0.12 6 0.11 0.00 0.68 B 272

Theaflavin 0.01 6 0.01 0.00 0.03 B 272

Theaflavin-3, 3'-digallate 0.00 6 0.00 0.00 B 272

Theaflavin-3'-gallate 0.00 6 0.00 0.00 B 272

Thearubigins 15.82 6 2.93 4.72 21.27 B 272

Flavonols Kaempferol 0.33 6 0.10 0.00 0.64 B 272

Myricetin 0.12 6 0.04 0.00 0.20 B 272

Quercetin 0.72 6 0.23 0.02 1.59 B 272

99341 Tea, black, ready-to-drink,

plain and flavored Flavan-3-ols (-)-Epicatechin 0.49 17 0.15 0.00 2.66 B 272

(-)-Epicatechin 3-gallate 0.21 17 0.06 0.00 0.67 B 272

(-)-Epigallocatechin 0.85 17 0.42 0.00 7.45 B 272

(-)-Epigallocatechin 3-gallate 0.51 17 0.19 0.00 3.11 B 272

Theaflavin 0.05 17 0.02 0.00 0.19 B 272

Theaflavin-3, 3'-digallate 0.04 17 0.02 0.00 0.31 B 272

Theaflavin-3'-gallate 0.02 17 0.01 0.00 0.09 B 272

Thearubigins 25.49 17 3.17 7.80 56.78 B 272

Flavonols Kaempferol 0.66 17 0.08 0.14 1.23 B 272

Myricetin 0.87 17 0.09 0.11 1.46 B 272

Quercetin 0.74 17 0.15 0.20 2.10 B 272

99365 Tea, fruit flavored, brewed Flavan-3-ols (-)-Epicatechin 2.30 6 0.16 2.00 3.00 C 142

(-)-Epicatechin 3-gallate 2.73 6 0.20 2.20 3.60 C 142

(-)-Epigallocatechin 1.07 6 0.06 0.90 1.30 C 142

(-)-Epigallocatechin 3-gallate 4.15 6 0.42 3.30 6.10 C 142

(+)-Catechin 0.00 6 0.00 0.00 C 142

14653 Tea, green, brewed Flavan-3-ols (-)-Epicatechin 8.33 94 0.12 1.90 26.00 B 34,58,143,149,160,165,179,21

5,227,249,272

(-)-Epicatechin 3-gallate 17.94 100 1.75 2.82 139.60 A 34,58,143,149,160,165,179,21

5,227,235,249,272

(-)-Epigallocatechin 29.18 100 1.46 1.00 90.35 A 34,58,143,149,160,165,179,21

5,227,235,249,272

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)

109



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(-)-Epigallocatechin 3-gallate 70.20 100 4.08 2.31 203.20 A 34,58,143,149,160,165,179,21

5,227,235,249,272

(+)-Catechin 4.47 66 0.86 0.00 44.40 B 58,149,165,179,227,249

(+)-Gallocatechin 1.54 3 1.54 1.54 B 58

Theaflavin 0.05 4 0.01 0.02 0.08 A 272

Theaflavin-3,3'-digallate 0.01 4 0.01 0.00 0.03 A 272

Theaflavin-3'-gallate 0.01 4 0.00 0.00 0.01 A 272

Thearubigins 1.08 4 1.08 0.00 4.30 A 272

Flavones Apigenin 0.17 3 0.17 0.00 0.50 B 115,266

Luteolin 0.13 4 0.13 0.00 0.50 B 12,115,266

Flavonols Kaempferol 1.31 13 0.23 0.06 3.31 A 12,115,179,266,272,291

Myricetin 1.02 13 0.13 0.00 1.60 A 12,115,179,266,272,291

Quercetin 2.49 13 0.31 0.11 4.10 A 12,115,179,266,272,291

99069 Tea, green, brewed,

decaffeinated Flavan-3-ols (-)-Epicatechin 6.16 2 0.85 5.31 7.01 B 272

(-)-Epicatechin 3-gallate 7.57 2 1.15 6.42 8.72 B 272

(-)-Epigallocatechin 16.02 2 0.46 15.56 16.48 B 272

(-)-Epigallocatechin 3-gallate 26.05 2 0.69 25.36 26.73 B 272

Theaflavin 0.12 2 0.08 0.04 0.20 B 272

Theaflavin-3, 3'-digallate 0.11 2 0.10 0.01 0.21 B 272

Theaflavin-3'-gallate 0.04 2 0.04 0.00 0.08 B 272

Thearubigins 8.78 2 3.14 5.65 11.92 B 272

Flavonols Kaempferol 1.00 2 0.18 0.81 1.18 B 272

Myricetin 1.00 2 0.11 0.89 1.11 B 272

Quercetin 2.77 2 0.37 2.40 3.13 B 272

99068 Tea, green, brewed, flavored Flavan-3-ols (-)-Epicatechin 4.45 5 0.50 3.77 6.38 B 272

(-)-Epicatechin 3-gallate 5.11 5 0.74 3.09 7.69 B 272

(-)-Epigallocatechin 13.34 5 1.87 8.80 19.44 B 272

(-)-Epigallocatechin 3-gallate 19.97 5 3.05 12.77 29.78 B 272

Theaflavin 0.02 5 0.01 0.00 0.04 B 272

Theaflavin-3, 3'-digallate 0.00 5 0.00 0.00 0.01 B 272

Theaflavin-3'-gallate 0.00 5 0.00 0.00 B 272

Thearubigins 8.14 5 4.98 0.00 22.07 B 272

Flavonols Kaempferol 0.54 5 0.05 0.36 0.64 B 272

Myricetin 0.58 5 0.04 0.48 0.73 B 272

Quercetin 1.69 5 0.12 1.34 2.07 B 272

99354 Tea, green, large leaf, Flavan-3-ols (-)-Epicatechin 20.80 2 0.80 20.00 21.60 C 249

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)

110



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Quingmao, brewed (-)-Epicatechin 3-gallate 147.80 2 3.00 144.80 150.80 C 249

(-)-Epigallocatechin 19.80 2 0.80 19.00 20.60 C 249

(-)-Epigallocatechin 3-gallate 68.20 2 3.00 65.20 71.20 C 249

(+)-Catechin 67.60 2 1.20 66.40 68.80 C 249

99343 Tea, green, ready-to-drink Flavan-3-ols (-)-Epicatechin 1.98 2 0.11 1.88 2.09 B 272

(-)-Epicatechin 3-gallate 0.93 2 0.06 0.87 0.98 B 272

(-)-Epigallocatechin 4.99 2 0.53 4.47 5.52 B 272

(-)-Epigallocatechin 3-gallate 3.96 2 0.40 3.56 4.35 B 272

Theaflavin 0.02 2 0.02 0.00 0.04 B 272

Theaflavin-3, 3'-digallate 0.00 2 0.00 0.00 B 272

Theaflavin-3'-gallate 0.00 2 0.00 0.00 B 272

Thearubigins 0.00 2 0.00 0.00 B 272

Flavonols Kaempferol 0.32 2 0.08 0.24 0.40 B 272

Myricetin 1.03 2 0.08 0.95 1.10 B 272

Quercetin 0.21 2 0.01 0.19 0.22 B 272

99324 Tea, iced, lemon flavor,

ready-to-drink Flavan-3-ols (-)-Epicatechin 0.08 1 0.08 0.08 B 16

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 B 16

(-)-Epigallocatechin 0.00 1 0.00 0.00 B 16

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 B 16

(+)-Catechin 0.00 1 0.00 0.00 B 16

(+)-Gallocatechin 0.00 1 0.00 0.00 B 16

99344 Tea, instant, decaffeinated,

prepared Flavan-3-ols (-)-Epicatechin 0.07 4 0.07 0.00 0.30 B 272

(-)-Epicatechin 3-gallate 0.14 4 0.14 0.00 0.54 B 272

(-)-Epigallocatechin 0.25 4 0.23 0.00 0.94 B 272

(-)-Epigallocatechin 3-gallate 0.45 4 0.45 0.00 1.81 B 272

Theaflavin 0.01 4 0.01 0.00 0.03 B 272

Theaflavin-3, 3'-digallate 0.01 4 0.01 0.00 0.03 B 272

Theaflavin-3'-gallate 0.00 4 0.00 0.00 0.01 B 272

Thearubigins 8.87 4 8.87 0.00 35.47 B 272

Flavonols Kaempferol 0.38 4 0.15 0.02 0.69 B 272

Myricetin 0.49 4 0.30 0.00 1.36 B 272

Quercetin 0.60 4 0.25 0.05 1.16 B 272

99349 Tea, instant, diet, prepared Flavan-3-ols (-)-Epicatechin 0.25 4 0.23 0.00 0.93 B 272

(-)-Epicatechin 3-gallate 0.11 4 0.11 0.00 0.45 B 272

(-)-Epigallocatechin 0.66 4 0.64 0.00 2.59 B 272

(-)-Epigallocatechin 3-gallate 0.49 4 0.49 0.00 1.98 B 272

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)

111



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Theaflavin 0.00 4 0.00 0.00 0.01 B 272

Theaflavin-3, 3'-digallate 0.00 4 0.00 0.00 B 272

Theaflavin-3'-gallate 0.00 4 0.00 0.00 0.00 B 272

Thearubigins 10.19 4 1.84 5.20 14.00 B 272

Flavonols Kaempferol 0.12 4 0.08 0.02 0.35 B 272

Myricetin 0.07 4 0.04 0.01 0.19 B 272

Quercetin 0.25 4 0.15 0.04 0.70 B 272

99350 Tea, instant, sweetened with

sugar, plain and flavored,

prepared

Flavan-3-ols (-)-Epicatechin 0.24 8 0.08 0.00 0.62 B 272

(-)-Epicatechin 3-gallate 0.14 8 0.05 0.00 0.33 B 272

(-)-Epigallocatechin 0.54 8 0.20 0.00 1.75 B 272

(-)-Epigallocatechin 3-gallate 0.55 8 0.14 0.00 1.10 B 272

Theaflavin 0.00 8 0.00 0.00 0.03 B 272

Theaflavin-3, 3'-digallate 0.00 8 0.00 0.00 B 272

Theaflavin-3'-gallate 0.00 8 0.00 0.00 B 272

Thearubigins 27.95 8 5.58 8.64 55.67 B 272

Flavonols Kaempferol 0.42 3 0.26 0.11 0.94 B 272

Myricetin 0.87 3 0.38 0.13 1.38 B 272

Quercetin 0.34 3 0.25 0.08 0.84 B 272

14367 Tea, instant, unsweetened,

powder, prepared Flavan-3-ols (-)-Epicatechin 0.31 3 0.21 0.00 0.70 B 272

(-)-Epicatechin 3-gallate 0.24 3 0.23 0.00 0.70 B 272

(-)-Epigallocatechin 0.61 3 0.43 0.00 1.44 B 272

(-)-Epigallocatechin 3-gallate 0.86 3 0.80 0.00 2.46 B 272

Theaflavin 0.01 3 0.00 0.00 0.01 B 272

Theaflavin-3, 3'-digallate 0.01 3 0.00 0.00 0.01 B 272

Theaflavin-3'-gallate 0.00 3 0.00 0.00 0.00 B 272

Thearubigins 23.65 3 8.85 8.35 39.02 B 272

Flavonols Kaempferol 0.32 3 0.15 0.07 0.57 B 272

Myricetin 0.21 3 0.14 0.00 0.47 B 272

Quercetin 0.87 3 0.46 0.08 1.66 B 272

99071 Tea, oolong, brewed Flavan-3-ols (-)-Epicatechin 2.54 16 0.06 1.20 4.50 B 143, 149, 160, 165

(-)-Epicatechin 3-gallate 6.33 16 0.69 0.30 12.10 B 143, 149, 160, 165

(-)-Epigallocatechin 6.10 16 0.29 1.80 16.37 B 143, 149, 160, 165

(-)-Epigallocatechin 3-gallate 34.48 16 4.76 7.36 71.10 B 143, 149, 160, 165

(+)-Catechin 0.23 13 0.02 0.00 0.70 B 149, 165

Flavones Apigenin 0.00 1 0.00 0.00 B 115

Luteolin 0.00 1 0.00 0.00 B 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)

112



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavonols Kaempferol 0.90 1 0.90 0.90 B 115

Myricetin 0.49 1 0.49 0.49 B 115

Quercetin 1.30 1 1.30 1.30 B 115

99582 Tea, white, brewed Flavan-3-ols (-)-Epicatechin 3-gallate 8.35 6 3.04 7.50 9.20 C 235

(-)-Epigallocatechin 18.65 6 6.81 17.90 19.40 C 235

(-)-Epigallocatechin 3-gallate 42.45 6 15.47 38.90 46.00 C 235

16 – Legumes and Legume Products

16014 Beans, black, mature seeds,

raw (Phaseolus vulgaris) Anthocyanidins Delphinidin 18.50 1 18.50 18.50 D 294

Malvidin 10.61 1 10.61 10.61 D 294

Petunidin 15.41 1 15.41 15.41 D 294

99396 Beans, common, raw (P.

vulgaris, cv. Zolfino)

(Phoaseolus vulgaris, cv.

Zolfino)

Anthocyanidins Delphinidin 2.50 12 0.43 0.00 9.99 B 234

Malvidin 0.10 12 0.02 0.00 0.40 B 234

Petunidin 0.14 12 0.02 0.00 0.55 B 234

Flavonols Kaempferol 26.00 177 1.82 8.00 52.82 C 63, 234

Quercetin 0.00 12 0.00 0.00 0.01 B 234

16029 Beans, kidney, all types,

mature seeds, canned Flavan-3-ols (-)-Epicatechin 0.35 1 0.35 0.35 C 15

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 C 15

(+)-Catechin 1.66 1 1.66 1.66 C 15

(+)-Gallocatechin 0.00 1 0.00 0.00 C 15

16033 Beans, kidney, red, mature

seeds, cooked, boiled, without

salt

Flavonols Kaempferol 0.11 1 0.11 0.11 C 152

Myricetin 0.33 1 0.33 0.33 C 152

Quercetin 6.82 1 6.82 6.82 C 152

16032 Beans, kidney, red, mature

seeds, raw (Phaseolus

vulgaris)

Anthocyanidins Cyanidin 1.86 1 1.86 1.86 D 294

Pelargonidin 4.82 1 4.82 4.82 D 294

16042 Beans, pinto, mature seeds,

raw (Phaseolus vulgaris) Flavan-3-ols (-)-Epicatechin 0.14 3 0.14 0.14 C 58

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.05 3 0.05 0.05 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 5.07 3 5.07 5.07 C 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 58

Flavonols Kaempferol 2.35 1 2.35 2.35 C 75

Quercetin 0.23 1 0.23 0.23 C 75

16049 Beans, white, mature seeds, Flavan-3-ols (-)-Epicatechin 0.09 3 0.09 0.09 C 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)

113



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

raw (Phaseolus vulgaris) (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.01 3 0.01 0.01 C 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 58

Flavonols Kaempferol 3.40 6 1.10 1.19 5.61 B 238

16054 Broadbeans (fava beans),

mature seeds, canned Flavan-3-ols (-)-Epicatechin 0.00 1 0.00 0.00 C 15

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 C 15

(+)-Catechin 0.00 1 0.00 0.00 C 15

(+)-Gallocatechin 0.00 1 0.00 0.00 C 15

Flavones Apigenin 0.00 4 0.00 0.00 B 116

Luteolin 0.00 4 0.00 0.00 B 116

Flavonols Kaempferol 0.35 4 0.35 0.35 B 116

Myricetin 0.00 4 0.00 0.00 B 116

Quercetin 0.55 4 0.55 0.55 B 116

99399 Carob fiber (Caromax) Flavonols Kaempferol 11.67 4 2.32 6.75 17.74 C 204

Myricetin 47.74 4 1.95 43.75 51.76 C 204

Quercetin 58.13 4 9.03 39.11 74.97 C 204

16055 Carob flour (Ceratonia siliqua) Flavan-3-ols (-)-Epicatechin 3-gallate 30.06 3 30.06 30.06 C 238

(-)-Epigallocatechin 3-gallate 109.46 3 109.46 109.46 C 238

(+)-Catechin 50.75 3 50.75 50.75 C 238

Flavonols Kaempferol 0.44 3 0.31 0.00 1.03 C 204

Myricetin 6.73 3 1.12 5.03 8.83 C 204

Quercetin 38.78 6 11.49 5.92 69.76 B 204, 238

99400 Carob kibbles Flavonols Kaempferol 0.57 1 0.57 0.57 C 204

Myricetin 11.67 1 11.67 11.67 C 204

Quercetin 3.63 1 3.63 3.63 C 204

16056 Chickpeas (garbanzo beans,

bengal gram), mature seeds,

raw (Cicer arietinum)

Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 C 58

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.00 3 0.00 0.00 C 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 58

99657 Cowpeas, black seed cultivar, Anthocyanidins Cyanidin 94.72 3 94.72 94.72 C 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)

114



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

mature seeds, raw (Vigna

unguiculata Subsp. Sinensis) Delphinidin 94.60 3 94.60 94.60 C 41

Malvidin 34.28 3 34.28 34.28 C 41

Peonidin 11.07 3 11.07 11.07 C 41

Petunidin 27.82 3 27.82 27.82 C 41

Flavonols Kaempferol 1.92 3 1.92 1.92 C 41

Myricetin 2.74 3 2.74 2.74 C 41

Quercetin 17.22 3 17.22 17.22 C 41

16069 Lentils, raw (Lens culinaris) Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 C 58

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.35 3 0.35 0.35 C 58

(+)-Gallocatechin 0.14 3 0.14 0.14 C 58

99404 Locust bean powder Flavonols Kaempferol 0.53 1 0.53 0.53 C 204

Myricetin 0.00 1 0.00 0.00 C 204

Quercetin 3.33 1 3.33 3.33 C 204

99022 Marrowfat pea, canned,

drained solids Flavan-3-ols (-)-Epicatechin 0.00 1 0.00 0.00 C 15

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 5.64 1 5.64 5.64 C 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 C 15

(+)-Catechin 0.00 1 0.00 0.00 C 15

(+)-Gallocatechin 4.33 1 4.33 4.33 C 15

16089 Peanuts, all types, oil-roasted,

with salt Anthocyanidins Cyanidin 0.00 1 0.00 0.00 B 110

Delphinidin 0.00 1 0.00 0.00 B 110

Malvidin 0.00 1 0.00 0.00 B 110

Pelargonidin 0.00 1 0.00 0.00 B 110

Peonidin 0.00 1 0.00 0.00 B 110

Petunidin 0.00 1 0.00 0.00 B 110

Flavan-3-ols (-)-Epicatechin 0.00 1 0.00 0.00 B 110

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 B 110

(-)-Epigallocatechin 0.66 1 0.66 0.66 B 110

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 B 110

(+)-Catechin 0.00 1 0.00 0.00 B 110

(+)-Gallocatechin 0.00 1 0.00 0.00 B 110

Flavanones Hesperetin 0.00 1 0.00 0.00 B 110

Naringenin 0.00 1 0.00 0.00 B 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)

115



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Flavones Apigenin 0.00 1 0.00 0.00 B 110

Flavonols Myricetin 0.00 1 0.00 0.00 B 110

Quercetin 0.00 1 0.00 0.00 B 110

16108 Soybeans, mature seeds, raw Flavan-3-ols (-)-Epicatechin 37.41 3 37.41 37.41 C 238

16126 Tofu, firm, prepared with

calcium sulfate and

magnesium chloride (nigari)

Flavones Luteolin 0.00 1 0.00 0.00 D 12

Flavonols Kaempferol 1.19 1 1.19 1.19 D 12

Myricetin 0.00 1 0.00 0.00 D 12

Quercetin 0.00 1 0.00 0.00 D 12

18 – Baked Products

18075 Bread, whole-wheat,

commercially prepared Flavan-3-ols (-)-Epicatechin 0.00 1 0.00 0.00 C 15

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 C 15

(+)-Catechin 0.00 1 0.00 0.00 C 15

(+)-Gallocatechin 0.00 1 0.00 0.00 C 15

99016 Greek greens pie (prepared

from wild greens) Flavones Apigenin 0.00 1 0.00 0.00 B 267

Luteolin 6.60 1 6.60 6.60 B 267

Flavonols Isorhamnetin 1.80 1 1.80 1.80 B 267

Kaempferol 4.30 1 4.30 4.30 B 267

Myricetin 1.40 1 1.40 1.40 B 267

Quercetin 12.40 1 12.40 12.40 B 267

19 - Sweets

19078 Baking chocolate,

unsweetened, squares Flavan-3-ols (-)-Epicatechin 141.83 6 23.58 66.00 201.00 B 105

(+)-Catechin 64.33 6 15.49 26.00 117.00 B 105

43201 Bee Pollen Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 C 58

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 0.00 3 0.00 0.00 C 58

(-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 C 58

(+)-Catechin 0.00 3 0.00 0.00 C 58

(+)-Gallocatechin 0.00 3 0.00 0.00 C 58

Flavonols Isorhamnetin 0.68 11 0.01 0.64 0.7

8 B

Kaempferol 1.12 11 0.10 0.71 1.68 B 32

Myricetin 3.34 11 1.13 0.00 13.64 B 32

Quercetin 20.95 11 1.36 16.22 31.76 B 32

97034 Cacao beans Flavan-3-ols (-)-Epicatechin 99.18 3 99.18 99.18 C 238

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)

116



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(-)-Epigallocatechin 156.67 3 156.67 156.67 C 238

(+)-Catechin 88.45 3 88.45 88.45 C 238

(+)-Gallocatechin 8262.00 3 8262.00 8262.00 C 238

99412 Candies, chocolate, dark Flavan-3-ols (-)-Epicatechin 84.40 5 13.54 52.00 125.00 C 105

(+)-Catechin 24.20 5 5.70 11.00 40.00 C 105

99321 Candies, dark chocolate

(purchased in the Netherlands) Flavan-3-ols (-)-Epicatechin 41.50 2 8.75 32.74 50.25 B 15

(-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 2 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 B 15

(+)-Catechin 11.99 2 1.24 10.75 13.24 B 15

(+)-Gallocatechin 0.00 2 0.00 0.00 B 15

19120 Candies, milk chocolate Flavan-3-ols (-)-Epicatechin 10.88 9 2.68 2.18 24.00 B 15, 58, 105

(-)-Epicatechin 3-gallate 0.00 6 0.00 0.00 B 15, 58

(-)-Epigallocatechin 0.00 6 0.00 0.00 B 15, 58

(-)-Epigallocatechin 3-gallate 0.00 6 0.00 0.00 B 15, 58

(+)-Catechin 4.16 9 1.21 1.25 12.00 B 15, 58, 105

(+)-Gallocatechin 0.00 6 0.00 0.00 B 15, 58

19165 Cocoa, dry powder,

unsweetened Flavan-3-ols (-)-Epicatechin 196.43 13 45.38 158.00 258.00 B 8, 105

(+)-Catechin 64.82 13 14.53 61.00 90.00 B 8, 105

Flavonols Quercetin 10.00 11 2.36 8.99 20.13 B 8, 153

19166 Cocoa, dry powder,

unsweetened, processed with

alkali

Flavan-3-ols (-)-Epicatechin 56.60 12 15.76 18.00 62.32 B 8, 105

(+)-Catechin 36.71 12 9.91 23.00 38.25 B 8, 105

Flavonols Quercetin 3.37 10 3.37 3.37 C 8

99035 Honey, mixed varieties

(samples obtained in

Argentina, Australia, Italy,

Portugaul and Spain)

Flavones Apigenin 0.03 40 0.00 0.03 0.07 B 97, 140

Luteolin 0.28 83 0.04 0.02 3.19 B 97, 128, 140, 298, 299

Flavonols Isorhamnetin 0.06 61 0.01 0.00 0.40 B 97, 140, 298, 299

Kaempferol 0.06 67 0.01 0.03 0.17 B 97, 140, 298, 299

Myricetin 0.36 76 0.04 0.00 2.73 B 128, 140, 298, 299

Quercetin 0.31 83 0.02 0.02 1.30 B 97, 128, 140, 298, 299

19719 Jams and preserves, apricot Flavan-3-ols (-)-Epicatechin 0.28 16 0.05 0.00 0.57 B 15, 67

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 1 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 B 15

(+)-Catechin 0.31 16 0.06 0.15 0.49 B 15, 67

(+)-Gallocatechin 0.00 1 0.00 0.00 B 15

Flavonols Kaempferol 0.06 21 0.01 0.00 0.20 B 67, 265

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)

117



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Quercetin 0.31 21 0.06 0.04 1.05 B 67, 265

99114 Jams and preserves, cherry Flavan-3-ols (-)-Epicatechin 0.90 1 0.90 0.90 C 15

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 C 15

(+)-Catechin 0.16 1 0.16 0.16 C 15

(+)-Gallocatechin 0.00 1 0.00 0.00 C 15

99113 Jams and preserves, forest fruit Flavan-3-ols (-)-Epicatechin 1.57 1 1.57 1.57 C 15

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 C 15

(+)-Catechin 0.07 1 0.07 0.07 C 15

(+)-Gallocatechin 0.00 1 0.00 0.00 C 15

99368 Jams and preserves, grape Flavones Apigenin 0.01 2 0.01 0.01 C 85

Luteolin 0.02 2 0.02 0.02 C 85

Flavonols Kaempferol 0.01 2 0.01 0.01 C 85

Myricetin 0.03 2 0.03 0.03 C 85

Quercetin 0.01 2 0.01 0.01 C 85

99387 Jams and preserves, guava Anthocyanidins Cyanidin 0.20 2 0.20 0.20 C 85

Delphinidin 0.02 2 0.02 0.02 C 85

Pelargonidin 0.02 2 0.02 0.02 C 85

Flavones Apigenin 0.01 2 0.01 0.01 C 85

Luteolin 0.02 2 0.02 0.02 C 85

Flavonols Kaempferol 0.01 2 0.01 0.01 C 85

Myricetin 0.03 2 0.03 0.03 C 85

Quercetin 0.01 2 0.01 0.01 C 85

99027 Jams and preserves, peach Flavonols Kaempferol 0.26 6 0.11 0.05 0.77 C 265

Quercetin 0.32 6 0.08 0.12 0.59 C 265

99031 Jams and preserves, plum Flavonols Quercetin 0.63 3 0.22 0.18 0.85 C 265

99403 Jams and preserves, raspberry Flavonols Kaempferol 0.51 1 0.51 0.51 C 306

Quercetin 4.30 1 4.30 4.30 C 306

99038 Jams and preserves, sour

orange Flavanones eriodictyol 3.03 3 0.43 2.48 3.87 C 265

Hesperetin 4.02 3 0.45 3.17 4.70 C 265

Naringenin 4.56 3 0.49 3.72 5.43 C 265

99064 Jams and preserves,

strawberry Anthocyanidins Pelargonidin 0.31 15 0.01 0.00 1.10 B 209

Flavan-3-ols (-)-Epicatechin 0.00 1 0.00 0.00 B 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)

118



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 B 15

(-)-Epigallocatechin 0.00 1 0.00 0.00 B 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 B 15

(+)-Catechin 0.90 1 0.90 0.90 B 15

(+)-Gallocatechin 0.00 1 0.00 0.00 B 15

Flavonols Kaempferol 0.65 21 0.08 0.00 1.07 B 107, 209, 265

Quercetin 0.54 21 0.07 0.14 1.20 B 107, 209, 265

99406 Jellies, grape Anthocyanidins Cyanidin 0.20 2 0.20 0.20 C 85

Delphinidin 0.02 2 0.02 0.02 C 85

Pelargonidin 0.02 2 0.02 0.02 C 85

20 – Cereal Grains and Pasta

20004 Barley, hulled (Hordeum

vulgare L.) Flavan-3-ols (+)-Catechin 2.39 16 0.17 1.40 4.10 B 118

20008 Buckwheat (Fagopyrum

esculentum Moench) Flavonols Quercetin 15.38 24 1.61 5.10 36.29 C 147, 199

20011 Buckwheat flour, whole-groat Flavan-3-ols (-)-Epicatechin 3.02 1 3.02 3.02 C 223

(-)-Epicatechin 3-gallate 0.78 1 0.78 0.78 C 223

Flavonols Quercetin 3.47 17 0.55 1.16 8.40 B 147, 148, 223, 258

20009 Buckwheat groats, roasted, dry Flavones Apigenin 0.28 5 0.09 0.16 0.65 C 62

Flavonols Quercetin 7.09 14 0.81 2.14 11.49 B 62, 147, 258

99086 Buckwheat, bran Flavonols Quercetin 14.90 12 14.90 14.90 C 148

20100 Macaroni, cooked, enriched Flavan-3-ols (-)-Epicatechin 0.00 1 0.00 0.00 C 15

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 C 15

(+)-Catechin 0.00 1 0.00 0.00 C 15

(+)-Gallocatechin 0.00 1 0.00 0.00 C 15

20045 Rice, white, long-grain, regular,

cooked Flavan-3-ols (-)-Epicatechin 0.00 1 0.00 0.00 C 15

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 0.00 1 0.00 0.00 C 15

(-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 C 15

(+)-Catechin 0.00 1 0.00 0.00 C 15

(+)-Gallocatechin 0.00 1 0.00 0.00 C 15

99461 Sorghum, grain, red Flavanones Eriodictyol 0.29 12 0.13 0.00 1.29 C 73

Naringenin 1.67 12 0.40 0.00 4.84 C 73

Flavones Apigenin 2.54 12 1.68 0.00 20.37 C 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)

119



NDB

No. Description Class Flavonoid Mean N Standard

Error Min Max CC Sources of Data

Luteolin 3.93 12 1.54 0.00 18.22 C 73

99460 Sorghum, grain, white Flavanones Eriodictyol 0.00 1 0.00 0.00 D 73

Naringenin 0.00 1 0.00 0.00 D 73

Flavones Apigenin 2.54 1 2.54 2.54 D 73

Luteolin 0.45 1 0.45 0.45 D 73

99394 Wheat, purple Anthocyanidins Cyanidin 11.07 2 0.07 11.00 11.15 C 121

Delphinidin 3.20 2 0.04 3.16 3.24 C 121

Malvidin 4.02 2 1.00 3.02 5.02 C 121

Pelargonidin 3.41 2 0.03 3.38 3.44 C 121

Peonidin 1.81 2 0.01 1.81 1.82 C 121

Petunidin 2.34 2 0.01 2.33 2.35 C 121

120

Flavonoid References

1. Achilli, G., Cellerino, G. P., and Gamache, P. H.

Identification and determination of phenolic constituents in natural beverages and

plant extracts by means of a coulometric electrode array system.

J. Chromatogr., 1993, 632(1/2), 111-117.

Wines-white & red, Beer, Fruit juice-lemon.

Catechin, Hesperetin, Hesperidin, Kaempferol, Myricetin, Naringenin, Naringin,

Quercetin, Quercitrin, Rutin, Gallic acid, Vanillic acid, Hydroxycinnamic acids.

2. Adhikari, D. P., Francis, J. A., Schutzki, R. E., Chandra A., and Nair, M.

Quantification and characterization of cyclooxygenase and lipid peroxidation

inhibitory anthocyanins in fruits of Amelanchier.

Phytochem. Anal., 2005, 16, 175-180.

Saskatoon Service berry.

Cyanidin.

3. Aligourchi, H., Barzegar, M., and Abbasi, S.

Anthocyanin characterization of 15 Iranian pomegranate (Puncia granatum)

varieties and their variation after cold storage and pasteurization.

Eur Food Res Technol, 2008, 227, 881-887.

Pomegranates (15 varieties).

Cyanidin, Delphinidin, Pelargonidin.

4. Amiot, M. J., Tacchini, M., Aubert, S. Y., and Oleszek, W.

Influence of cultivar, maturity stage and storage conditions on phenolic

composition and browning of pear fruits.

J. Agric. Food Chem., 1995, 43, 1132-1137.

Pears - 7 cultivars.

Catechin, Epicatechin, Hydroxycinnamic acid, Total flavanols, Total flavonols.

5. Ancos, B. de, Gonzalez, E., and Cano, M. P.

Differentiation of raspberry varieties according to anthocyanin composition.

Z. Lebensm Unters Forsch A, 1999, 208, 33-38.

Raspberries (cultivars - Autumn Bliss, Heritage, Ceva, Rubi )

Cyanidin, Pelargonidin, Malvidin.

6. Andlauer, W., Stumpf, C., and Fürst, P.

Influence of the acetification process on phenolic compounds.

J. Agric. Food Chem., 2000, 48, 3533-3536.

Cider, Cider vinegar, White wine, White wine vinegar, Red wine, Red wine vinegar.

Catechin, Epicatechin, Anthocyanins (as malvidin-3-glucosides), Phenolic acids,

Total phenols.

121

7. Andlauer, W., Stumpf, C., Hubert, M., Rings, A., and Furst, P.

Influence of cooking process on phenolic marker compounds of vegetables.

Int. J. Vitam. Nutr. Res., 2003, 73(2), 152-159.

Zucchini - raw & cooked, Princess beans - raw & cooked, Carrots-raw & cooked,

Potatoes-raw & cooked.

*Rutin, Quercitrin, Chlorogenic acid, Caffeic acid.

8. Andres-Laceuva, C., Monogas, M., Khan, N., Izquierdo-Pulido, M., Urpi-Sarda,

M., Permanyer, J., and Lamuela-Raventos, R. M. Flavanol and flavonol

contents of cocoa powder products: Influence of the manufacturing process.

J. Agric. Food Chem., 2008, 56, 3111-3117.

Cocoa powder.

Catechin, Epicatechin, Quercetin.

9. Antonen, M. J. and Karjalainen, R. O.

High-performance liquid chromatography analysis of black currant (Ribes nigrum

L.) fruit phenolics grown either conventionally or organically.

J. Agric. Food chem., 2006, 54, 7530-7538.

Black currant.

Isorhamnetin, Kaempferol, Myricetin, Quercetin, Hydroxycinnamic acid derivatives.

10. Antonen, M. J. and Karjalainen, R. O.

Environmental and genetic variation of phenolic compounds in red raspberry.

J. Food Comp. Anal., 2005, 18, 759-769.

Red Raspberry.

Quercetin, Total phenolics, Total anthocyanins, Ellagic acid.

11. Arabbi, P. R., Genovese, M. I., and Lajolo, F. M.

Flavonoids in vegetable foods commonly consumed in Brazil and estimated

ingestion by the Brazilian population.

J. Agric. Food Chem., 2004, 52(5), 1124-1131.

Lettuce (smooth, rough, red), Peppers (red, yellow, green), Onion (white, red),

Chicory, Arugula, Tomato (salad var., Caqui, Cherry), Orange (Lima, Pera), Apples

(Gala, Fuji, Golden Delicious).

Quercetin, kaempferol, Luteolin, Apigenin, Cyanidin, Chalconaringenin, Sinensetin,

Naringenin, Hesperetin, Catechin, Epicatechin, Phloridzin.

12. Arai, Yusuke, Watanabe, S., Kimira, M., Shimoi, K., Mochizuki, R., and Kinae,

Dietary intakes of flavonols and isoflavones by Japanese women and inverse

correlation between quercetin intake and plasma LDL cholesterol concentration.

J. Nutr., 2000, 130, 2243-2250.

Snap beans, Green soybeans, Bean sprouts, Tofu (Momen type), Potato, Tomato,

Green bell pepper, Eggplant, Carrot, Parsley, Japanese raddish, Cabbage,

Broccoli, Molokheka (Nalta juice), Spinach, Lettuce, Onion, Lotus root, Cucumber,

122

Kiwi fruit, Watermelon, Orange, Peach, Apple, Persimmon, Grape, Strawberry,

Green tea.

Kaempferol, Luteolin, Myricetin, Quercetin.

13. Areias, F. M., Valentão, P., Andrade, P. B., Ferreres, F., and Seabra, R. M.

Phenolic fingerprint of peppermint leaves.

Food Chem., 2001, 73, 307-311.

Peppermint leaves.

Eriodictoyl, Luteolin, Apigenin, Rosmarinic acid, Pebrellin, Gardenin B, 5,6-OH-

7,8,3'4'-OMe-flavone.

14. Artajo, L.S., Romero, M. P., and Motilva, M. J.

Transfer of phenolic compounds during olive oil extraction in relation to ripening

stage of the fruit.

J. Sci. Food Agric., 2006, 86, 518-527.

Olive oil, olive paste, olive pomace.

Apigenin, Luteolin, Other polyphenols.

15. Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.

Catechin content of foods commonly consumed in the Netherlands. 1. Fruits,

vegetables, staple foods and processed foods.

J. Agric. Food Chem., 2000, 48, 1746-1751.

Apple with skin, Apple without skin, Applesauce, Apricot, Avocado, Blackberry,

Blueberry, Broad beans (raw, prepared, canned), Cherry, sweet (raw, canned),

Cranberry, Currant (black, white, red), Gooseberry, Grape (black, white), Kidney-

bean (canned), Kiwi fruit, Mango, Marrowfat peas( canned), Nectarine, Peach

(raw, canned), Pear with skin, Pear without skin, Plum, Raspberry, Rhubarb (raw,

prepared), Strawberry, Chocolate (black), Chocolate milk, Chocolate candy bar,

Currant jam, Apricot jam, Cherry jam, Forest fruit jam, Strawberry jam, Raisins.

Catechin, Epicatechin, Catechins, Total.

16. Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.

Catechin content of foods commonly consumed in the Netherlands. 2. Tea, wine,

fruit juices, and chocolate milk.

J. Agric. Food Chem., 2000, 48, 1752-1757.

Black tea infusions, Red wines, White wines, Apple juice, Black grape juice, White

grape juice, Iced tea, Lager beer (Heineken), Chocolate milk (semiskimmed),

Coffee.

Catechin, Epicatechin, Catechins, Total.

17. Ayerza, R. and Coates, W. (A0918)

Some quality components of four chia (Salvia hispanica L.) genotypes under

tropical coastal desert ecosystem conditions.

Asian J. Plant Sci., 2009, 8, 301-307.

Chia genotypes.

Kaempferol, Quercetin, Chlorogenic acid, Caffeic acid, Total phenols.

123

18. Bahroun, T., Luximon-Ramma, A., Crozier, A., and Arouma, O.

Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant

activities of Mauritian vegetables.

J. Sci. Food Agric., 2004, 84, 1553-1561.

Chinese cabbage, onion, Mugwort, Broccoli, Chilli pepper, Lettuce, White cabbage,

Cauliflower, Tomato, Carrot.

Quercetin, Kaempferol, Apigenin, Luteolin, Total Phenols, Total flavonoids, vitamin

C, TEAC, FRAP.

19. Baron, R., Mayen, M., Merida, J., and Medina, M.

Changes in phenolic compounds and browning during biological aging of sherry-

type wine.

J. Agric. Food Chem., 1997, 45(5), 1682-1685.

Dry pale sherry white wine (in 5 different stages of aging).

Catechin, Epicatehin, Procyanidins B1-B4, Phenolic acids (Gallic, Protocatechuic,

Vanillic, Syringic, Caffeic, p-Coumaric, Ferulic, Tyrosol, trans-Caftaric, cis-Coutaric,

trans-Coutaric, Feftaric).

20. Belajová, E. and Suhaj, M.

Determination of phenolic constituents in citrus juices: Method of high performance

liquid chromatography.

Food Chemistry, 2004, 86, 339-343.

Orange juice (fresh squeezed, commercial), Grapefruit juice (fresh squeezed,

commercial), Lemon juice (fresh squeezed).

Naringin, Hesperidin, Neohesperidin, Quercetin.

21. Berhow, M. A.

Effects of early growth regulator treatment on flavonoid levels in grapefruit.

Plant Growth Regulation, 2000, 30, 225-232.

Grapefruit.

Naringenin.

22. Berhow, M., Tisserat, B., Kanes, K., and Vandercook, C.

Survey of phenolic compounds produced in citrus.

Technical Bulletin Number 1856, ARS, USDA, December 1998.

23. Betes-Saura, C., Andres-Lacueva, C., and Lamuela-Raventos, R. M.

Phenolics in white free run juices and wines from Penedes by high performance

liquid chromatography: Changes during vinification.

J. Agric. Food Chem., 1996, 44, 3040-3046.

White free run grape juice, Wine.

Catechin, Epicatechin, Quercetin, Phenolics, Hydrocinnamics, Benzoic acids.

124

24. Bermudez-Soto, M. J., and Tomás-Barberan, F. A.

Evaluation of commercial red fruit juice concentrates as ingredients for antoxidant

functional juices.

Eur. Food Res Technol., 2004, 219, 133-141.

Juice concentrates of Chokeberry, Elderberry, Blackcurrant, Strawberry, red

Grape, Redcurrant, Cherry, Plum, Raspberry.

Cyanidin, Delphinidin, Neochlorogenic acid, Quercetin, Myricetin, Hydroxycinnamic

acid derivatives, Flavan-3-ols, Ellagic acid derivatives, total Phenolics., ABTS,

DDPH.

25. Bilyk, A., and Sapers, G. M.

Varietal differences in the quercetin, kaempferol, and myricetin contents of

highbush blueberry, cranberry, and thornless blackberry fruits.

J. Agric. Food Chem., 1986, 34, 585-588.

Highbush blueberry (Earliblue, Weymouth, Coville, Bluetta), Cranberry (Stevens,

Early black, Ben Lear, Franklin, McFarlin, Howes), Thornless Blackberry

(Smoothstem, Black Satin, Dirksen Thornless, Hull Thornless, Thornfre).

Quercetin, Kaempferol.

26. Bilyk, A., and Sapers, G. M.

Distribution of quercetin and kaempferol in lettuce, kale, chive, garlic chive, leek,

horseradish, red radish, and red cabbage tissues.

J. Agric. Food Chem., 1985, 33, 226-228.

Lettuce (Augusta, Buttercrunch, Minneto, Summer Bibb, Tom Tumb, Barcarolle,

Burpee Bibb, Fordhook, Paris White), Chive, Garlic chive, Leek, Kale (Dwarf

Siberian, Vates BlueCurled Dwar), Red cabbage, Horse radish, Red radish.

Quercetin, Kaempferol.

27. Bilyk, A., Cooper, P. L., and Sapers, G. M.

Vaietal differences in distribution of qercetin and kaempferol in onion (Allium cepa

L.) Tissue.

J. Agric. Food Chem., 1984, 32, 274-276.

Onions (Carmen hybrid, Sweet Spanish Utah, Early Yellow Globe, Yellow Globe

Hybrid, Sweet Spanish Hybrid, Red Hamburger, Walla Walla, Evergreen Long

White Bunching).

Quercetin, Kaempferol.

28. Blekas, G., Vassilakis, C., Harizanis, C., Tsimidou, M., and Boskou, D. G.

Biophenols in table olives.

J. Agric. Food Chem., 2002, 50, 3688-3692.

Tablee olives: green, black, kalamata.

Luteolin, Hydroxytyrosol, Total phenolics.

29. Brenes, M., Garcia, A., Garcia, P., and Garrido, A.

Rapid and complete extraction of phenols from olive oil and determination by

means of a coulometric electrode array system.

125

J. Agric. Food Chem., 2000, 48, 5178-5183.

Olive oil.

Apigenin, Luteolin, Other phenolic compounds.

30. Bolling, B. W., Dolinkowski. G., Blumberg, J. B., and Chen, C.-Y.

Polyphenol content and antioxidant activity of Calfornia almonds depend on

cultivar and harvest year.

Food Chemistry, 2010, 122, 819-825.

California almonds – 7 varieties.

Catechin, Epicatechin, Isothamnetin, Kaempferol, Narinenin.

31. Bonvehi, J. S. and Coll, F.

Evaluation of bitterness and astringency of polyphenolic compounds in cocoa

powder.

Food Chemistry, 1997, 60(3), 365-370.

Cocoa powder.

Epicatechin.

32. Bonvehí, J. S., Torrentó, M. S., and Lorente, E. C.

Evaluation of polyphenolic and flavonoid compounds in honeybee-collected pollen

produced in Spain.

J. Agric. Food Chem., 2001, 49, 1848-1853.

Honeybee–collected pollen.

Quercetin, Myricetin, Kaempferol, Isorhamnetin, 3,4-dihydroxybenzoic acid, Vanillic

acid, Syringic acid, p-Coumaric acid, o-Coumaric acid.

33. Breitfellner, F., Solar, S., and Sontag, G.

Radiation induced chemical changes of phenolic compounds in strawberries.

Radiat. Phys. Chem., 2003, 67, 497-499.

Strawberries (whole, full red).

(+)-Catechin, (-)-Epicatechin, Quercetin-3-glucoside, Kaempferol-3-glucoside.

34. Bronner, W. E., and Beecher, G. R.

Method of determining the content of catechins in tea infusions by high-

performance liquid chromatography.

J. Chromatogr. A, 1998, 805, 137-142.

Black tea, Green tea, Jasmine tea.

Epicatechin, Epicatechin-gallate, Epigallocatechin, Epigallocatechin-gallate.

35. Bronner, W. E., and Beecher, G. R.

Extraction and measurement of prominent flavonoids in orange and grapefruit juice

concentrates.

J. Chromatogr. A, 1995, 705, 247-256.

Orange juice concentrate, Grapefruit concentrate.

Hesperidin, Naringin, Narirutin.

126

36. Buendía, B., Gil, M. I., Tudela, J. A., Gady, A. L., Medina, J. J., Soria, C.,

López, J. M., and Tomas-Barberán, F. A.

HPLC-MS analysis of proanthocyanidin oligomers and other phenolics in 15

strawberry cultivars.

J. Agric. Food Chem.,2010, 58, 3916-3926.

Straw berries (15 cultivars).

Cyanidin, Pelargonidin, Total anthocyanins, Individual and total ellagitannins,

Individual and total ellagic acid conjugates, Kaempferol, Quercetin,, Individual and

total phenolic acids, Proanthocyanidins.

37. Burda, S., Oleszek, W., and Lee, C. Y.

Phenolic compounds and their changes in apples during maturation and cold

storage.

J. Agric. Food Chem., 1990, 38, 945-948.

Apples (Golden Delicious, Empire, Rhode Island Greening).

Epicatechin, Quercetin glucosides, Procyanidin B2, Chlorogenic acid.

38. Careri, M., Elviri, L. Mangia, A., and Musci, M.

Spectrophotometric and coulometric detection in the high-performance liquid

chromatography of flavonoids and optimization of sample treatment for the

determination of quercetin in orange juice.

J. Chromatogr. A, 2000, 881, 449-460.

Orange juice.

Ericitrin, Narirutin, Naringin, Hesperidin, Quercetin.

39. Carmona, M., Sánchez, A. M., Ferreres, F., Zalacain, A., Tomas-Barberán, F.

A., and Alonso, G. L.

Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS:

Comparative study of samples from different geographical origins.

Food Chemistry, 2007, 100, 445-450.

Saffron.

Kaempferol derivatives.

40. Chamkha, M., Cathala, B., Cheynier, V., and Douillard, R.

Phenolic composition of champagnes from chardonnay and pinot noir vintages.

J. Agric. Food Chem., 2003, 51, 3179-3184.

Champagnes (Chordonay and Pinot noir).

Catechin, Epicatechin, Quercetin, Gallic acid, Protocatechuic acid, Caffaric acid,

Coutaric acid, Caffeic acid, Vanillin, p-Coumaric acid, Ferulic acid, trans-

resveratrol, Total hydroxycinnamics, Total flavonoids, Totak benzoicacids, Other

phenolics, Tyrosol.

127

41. Chang, Q., and Wong, Y-S.

Identification of flavonoids in Hakmeitau beans (Vigna sinensis) by high-

performance liquid chromatography-electron-spray mass spectrometry (LC-

ESI/MS).

J. Agric. Food Chem., 2004, 52, 6694-6699.

Hakmeitau (black seed cultivar of cow pea).

Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin, Quercetin, Kaempferol,

Myricetin.

42. Chaovanalikit, A., and Wrolstad, R. E.

Anthocyanin and polyphenolic composition of fresh and processed cherries.

J. Food Sci., 2004, 69(1), 73-83.

Sweet Cherries (Bing-frsh, frozen, canned; Royal Ann, Rainier), Sour Cherries

(Montmorency).

Cyanidin, Pelargonodin, Peonidin, Petunidin.

43. Charron, C. S., Clevidence, B. A., Britz, S. J., and Novotny, J. A.

Effect of dose size on bioavailability of acylated and nonacylated anthocyanins

from red cabbage (Brassica oleracea L. var. Capitata).

J. Agric. Food Chem., 2007, 55, 5354-5362.

Red cabbage.

Cyanidin.

44. Chen, H., Zuo, Y., and Deng, Y.

Separation and determination of flavonoids and other phenolic compounds in

cranberry juice by high-performance liquid chromatography.

J. Chromatgr. A, 2001, 913, 387-395.

Cranberry juice.

Catechin, Myricetin, Quercetin, Chlorogenic acid, p-Coumaric acid, Benzoic acid.,

p-Anisic acid.

45. Cho, M. J., Howard, L. R., Prior, R. L., and Clark, J. R.

Flavonol glycosides and antioxidant capacity of various blackberry and blueberry

genotypes determined by high-performance liquid chromatography/mass

spectrometry.

J. Sci. Food Agric., 2005, 85, 2149-2158.

Blackberriea, blueberries.

Myricetin, Quercetin, Total flavonols, Total phenolics, ORAC, PCL

(photochemiluminescence assay).

46. Chu, Y-H., Chang, C-L., and Hsu, H-F.

Flavonoid content of several vegetables and their antioxidant activity.

J. Sci. Food Agric., 2000, 80, 561-566.

Perilla, sponge gourd, Water spinach, Sweet potato leaves (green), Sweet potato

leaves (purple), Leaf lettuce, Chinese kale, Red malabar nightshade, Cucumber,

Purple cabbage, Crown daisy, Spinach, Chinese cabbage, White cabbage,

128

Gynura, Onion (interior), Onion (outer leaves), Potato.

Quercetin, Kaempferol, Myricetin, Apigenin, Luteolin.

47. Chun, O. K., Smith, N., Sakagawa, A., and Lee, C. Y.

Antioxidant properties of raw and processed cabbages.

Int. J. Food Sci. Nutr., 2004, 55, 191-199.

Cabbage – Green, Napa, Red, Savoy, Saurkraut (bagged, canned, glass jar),

pickled red.

Cyanidin, Kaempferol, Myricetin, Quercetin, Apigenin, Luteolin, Ascorbic acid,

Total phenolics, Total flavonoids, VCEAC (vitamin C equivalent antioxidant

capacity).

48. Chun, O. K., Kim, D-O., Moon, H. Y., Kang, H. G., and Lee, C. Y.

Contribution of individual polyphenolics to total antioxidant capacity of plums.

J. Agric. Food Chem., 2003, 51, 7240-7245.

Plums (Beltsville Elite, Cacaks Best, Castlton, Early Magic, Empress, Longjhon,

Mirabellier, Ny101, N6, N9, Stanley).

Caffeoylquinic acid, Cyanidin, Peonidin, Quercetin.

49. Cortacero-Ramrez, S., Segura-Carretero, A., Cruces-Blanco, C., Romer-

Romero, M. L., and Fernndez-Gutirrez, A.

Simultaneous determinationof multiple constituents in real beer samples of

different origins by capillary zone electrophoresis.

Anal. Bioannl. Chem., 2004, 380, 831-837.

Beers.

Rutin, Epicatechin, Catechin.

50. Crozier, A., Jensen, E., Lean, M. E. J., and McDonald, M. S.

Quantitative analysis of flavonoids by reversed-phase high-performance liquid

chromatography.

J. Chromatogr. A, 1997, 761, 315-321.

Onion, Celery.

Quercetin, Luteolin, Apigenin.

51. Crozier, A., Lean, M. E. J., McDonald, M. S., and Black, C.

Quantitative analysis of the flavonoid content of commercial tomatoes, onions,

lettuce, and celery.

J. Agric. Food Chem., 1997, 45, 590-595.

Tomatoes (Spanish varieties, Scottish, Dutch beef, Spanish cherry, English

cherry), Onions (red, white), Lettuce (Round, Green salad, Lollo Biondo), Celery

(green and white), Tomatoes (Scottish) - cooked, Onions (White) - cooked.

Quercetin, Luteolin, Apigenin.

52. Dani, C., Vanderlinde, O. R., Bonatto, D., Salvador, M., and Henriques, J. A. P.

Phenolic content and antioxidant activities of white and purple juices manufactures

with organically – or conventionally-produced grapes.

129

Food Chem. Toxicol., 2007, 45, 2574-2580.

Grapes (Bordo, Niagara) juices.

Cyanidin, Delphinidin, Malvidin, Peonidin, Catechin, Epicatechin, Procyanidins.

53. da Silva, F. L., Escribano-Bailón, M. T., Pérez-Alonso, J. J., Ricas-Gonzalo, J.

C., and Santos-Buelga, C.

Anthocyanin pigments in strawberry.

LWT, 2007, 40, 374-382.

Strawberry.

Cyanidin, Pelargonidin.

54. de Brito, E. S., de Araújo, M. C. P., Alves, R. E., Carkeet, C., Clevidence, B. A.,

and Novotny, J. A.

Anthocyanins present in selected tropical fruits: Acerola, Jambolão, Jussara, and

Guajiru.

J. Agric. Food Chem., 2007, 55, 9389-9394.

Acerola, Jambolão, Jussara,Guajiru.

Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin, Total

anthocyanins.

55. de Brito, E. S., de Araújo, M. C. P., Lin, L-Z., and Harnly, J.

Determination of the flavonoid component of cashew apple (Anacardium

occidentale) by LC-DAD-ESI/MS.

Food Chemistry, 2007, 105, 1112-1118.

Cashew apple.

Kaempferol, Myricetin,Quercetin.

56. de Freitas, V.A.P., Glories, Y., and Monique, A.

Developmental changes of procyanidins in grapes of red Vitis vinifera varieties and

their composition in respective wines.

Am. J. Enol. Vitic., 2000, 51(4), 397-403.

Wine-Merlot and Cabernet Sauvignon.

(+)-Catechin, (-)-Epicatechin, (-)-Epicatechin gallate, Procyanidins dimers: B1-B8,

Trimer C1, Total dimers + C1, Total dimers + catechins.

57. De la Torre-Carbot, K., Jauregui, O., Gimeno, E., Castellote, A. J., Lamuela-

Raventós, R. M., and López-Sabater, M. C.

Charaterization and quantification of phenolic compounds in olive oil by solid-

phase extraction, HPLC_DAD, and HPLC-MS/MS.

J. Agric. Food Chem., 2005, 53, 4331-4340.

Olive oils.

Apigenin, Luteolin, Other phenolic compounds.

58. de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C.

Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages.

130

J. Agric. Food Chem., 2000, 48, 5331-5337.

Apple (Golden), Apple (Granny Smith), Apple Renette, Apple (Red Delicious),

Apricot, Avocado, Banana, Blackberry, Blueberry, Cherry, Chestnut, Custard

apple, Early fig, Grape (red), Grape (white), Kiwi, Medlar, Peach, Pear (Blanquilla),

Pear (Conferencia), Persimmon, Pineapple, Plum, Pomegranate, Quince,

Raspberry, Redcurrent, Strawberry, Strawberry tree fruit, Aubergine, Broad bean,

Carrot, Courgette, Lettuce, Onion, Pea, Pepper (red), Pepper (green), Tomato,

Chickpea, French bean, Lentil, Pinto bean, White bean, Cider, Coffee, Soluble

cacao, Tea (black), Tea (green), Wine (red), Wine (rose), Wine (white), Beer, Bee

pollen, Chocolate, Wheat flour.

Gallocatechin, Catechin, Epigallocatechin, Epicatechin, Epigallocatechin gallate,

Epicatechin-3O-gallate, Procyanidins B1-B5, B7, C1.

59. del Caro, A., Piga, A., Vacca, V., and Agabbio, M.

Changes of flavonoids, vitamin C, and antioxidant capacity in minimally processed

citrus segments and juices during storage.

Food Chemistry, 2004, 84, 99-105.

Oranges (Shamouti and Salustiana– segments and juice), Mandarin (Palazelli -

segments), Red blush grapefruit juice, Minneola tangelo.

Narirutin, Naringin, Hesperidin, Didymin. Neohesperidin, Poncirin, vitamin C.

60. del Mar Verde Mndez, C., Foster, M.P., Rodríguez-Delgado, M.Á., Rodríguez-

Rodríguez, 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.

131

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, Epigallocatechin-

gallate, 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, p-

Coumaric 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, p-

Coumaric 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, p-

Coumaric 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.).

132

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.

133

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.

134

J. Agric. Food Chem., 2008, 56, 1912-1920.

Fennnel.

Eriodictyol, Quercetin, Caffeoylquinic acid.

83. Ferracane, R., Pelligrini, N., Visconti, A., Graziani, G., Chiavaro, E., Miglio,

and Fogliano, V.

Effects of different cooking methods on antioxidant profile, antioxidant capacity,

and physical characteristics of artichoke.

J. Agric. Food Chem., 2008, 56, 8601-8608.

Artichokes – raw, boiled, steamed, fried.

Apigenin, Caffeoylquinic acid, carotenoids, TEAC, FRAP, TRAP.

84. Ferreres, F., Gil, M. I., and Tomás-Barberán, F. A.

Anthocyanins and flavonoids from shredded red onion and changes during storage

in perforated films.

Food Res. Int., 1996, 29, 389-395.

Onion, red-shredded.

Cyanidin glucosides, Quercetin glucosides.

85. Franke, A.A., Custer, L.J., Arakaki, C., and Murphy, S.P.

Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii.

J. Food Comp. Anal., 2004, 17, 1-35.

(Vegetables) Beans-cooked (Snap, Yardlong), Broccoli, Cabbage-raw & cooked

(bok choi/green, pak choy, red, won bok), Choi sum, Eggplant-cooked (long),

Lettuce, Onion (green, red, yellow, local ‘Maui’), Peas-cooked from frozen (green),

Potato leaves (Sweet), Potato (Sweet, Orange), Potato-cooked (Sweet, Purple),

Spinach, Taro leaves-raw & cooked, Tomato (boiled, canned), Watercress; (Fruits)

Apple-with and without skin (Fuji, Red Delicious), Blueberries-raw & frozen,

Cranberry juice cocktail, Cranberry sauce (jellied), Cranberry (dried, sweetened),

Grapefruit (Ruby Red, White), Grape jelly, Grape juice (unsweetened), Grapes-raw

(red, seedless), Mango (Hayden, local), Oranges (Local Ka’u, Navel), Papaya,

Pineapple, Plum (black, red), Pomelo, Raspberries-frozen, Strawberries-raw &

frozen, Tangerines; (Dried Fruits) Prunes (dried, pitted), Raisins; (Juices & Jams)

Grape jam, Grape juice, Guava jam.

Myricetin, Quercetin, Kaempferol, Luteolin, Apigenin, Narirutin, Naringin,

Hesperidin, Neohesperidin, Naringenin, Hesperetin, Delphinidin, Cyanidin,

Pelargonidin.

86. Frankel, E. N., Waterhouse, A. l., and Teissedre, P. L.

Principal phenolic phytochemicals in selected California wines and their antioxidant

activity in inhibiting oxidation of human low-density lipoproteins.

J. Agric. Food Chem., 1995, 43, 890-894.

Red and White wines - California.

Catechin, Epicatechin, Cyanidin, Malvinidin, Rutin, Quercetin, Myricetin. Gallic

acid, Caffeic acid, Resveratrol.

135

87. Fuentes-Alventosa, J. M., Rodríguez, G., Cermeño, P., Jiménez. A., Guilén, R.,

Fernández-Bolaños, J., and Rodríguez-Arcos, R.

Identification of flavonoid diglycosides in several genotypes of asparagus from

Huétor-Tájar population variety.

J. Agric. Food Chem., 2007, 55, 10028-10035.

Asparagus – wild triguero.

Isorhamnetin, Kaempferol, Quercetin.

88. Fuleki, T. and Ricardo da Silva, J.M.

Catechin and procyanidin composition of seeds from grape cultivars grown in

Ontario.

J. Agric. Food Chem., 1997, 45, 1156-1160.

Grapes red and white ( vinifera , Hybrid, labrusca).

Catechin, Epicatechin, Procyanidins (B1, B2, B3, B4, C1, T2).

89. Gamache, P., Ryan, E., and Acworth, I. N.

Analysis of phenolic and flavonoid compounds in juice beverages using high-

performance liquid chromatography with coulometric array detection.

J. Chromatogr., 1993, 635, 143-150.

Orange juice (Blend, Navel, Hamlin, Valencia)

Hesperidin, Narirutin, Naringin, ascorbate, Cysteine, Methionine, Tryptophan,

Tyrosine.

90. Gambelli, L., and Santorini, G.P.

Polyphenols content in some Italian red wines of different geographical origins.

J. Food Comp. Anal., 2004, 17, 613-618.

Red wines: Puglia region (Montepulciano/Troia, Troia, Primitivo/Tarantino), Molise

region (Montepulciano/Aglianico, aglianico), Cabernet sauvignon (Fruili, Chile,

California).

Malvidin, Peonidin, Petunidin, Cyanidin, Delphinidin, Quercetin, Apigenin,

Myricetin, Resveratrol.

91. Gao, L., and Mazza, G.

Characterization, quantitation, and distribution of anthocyanins and colorless

phenolics in sweet cherries.

J. Agric. Food Chem., 1995, 43, 343-346.

Cherries - sweet, 7 cultivars.

Cyanidin, Peonidin, Pelargonidin, Chlorogenic acid, p-Coumarylquinic acid.

92. Gao, L., and Mazza, G.

Quantitation and distribution of simple and acylated anthocyanins and other

phenoics in blueberries.

J. Food Sci., 1994, 59, 1057-1059.

Blueberries -10 lowbush and 2 highbush varieties.

Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin, Chorogenic acid.

136

93. Garćia, A., Brenes, M., Romero, C., Garćia, P. and Garrido, A.

Study of phenolic compounds in virgin olive oil of the Picual variety.

Olive oil (Picual variety).

Luteolin, α,β,γ topherols, Other phenolic compounds.

94. Garcia-Viguera, C., Zafrilla, P., and Tomas-Barberán, F.A.

The use of acetone as an extraction solvent for anthocyanins from strawberry fruit.

Phytochem. Anal., 1998, 9, 274-277.

Strawberries (Camarosa – fresh, frozen; Chandler, Oso Grnade, and Tudla –

frozen).

Cyanidin, Pelargonidin.

95. Gennaro, L., Leonardi, C., Esposito, F., Salucci, M., Maiani, G., Quaglia, G.,

and Fogliano, V.

Flavonoid and carbohydrate contents in tropea red onions: Effects of homelike

peeling and storage.

J. Agric. Food Chem., 2002, 50, 1904-1910.

Tropea red onion.

Delphinidin 3-glucosylglucoside, Cyanidin conjugates, Quercetin 4'-glucoside,

Fructose, Glucose, Sucrose.

96. Ghiselli, A., Nardini, M., Baldi, A., and Scaccini, C.

Antioxidant activity of different phenolic fractions separated from an Italian red

wine.

J. Agric. Food Chem., 1998, 46(2), 361-367.

Italian red wine.

Catechin, Epicatechin, Free anthocyanins (Delphinidin, Cyanidin, Petunidin, &

Malvidin glucosides), Flavonols (Quercetin, Myricetin, & Kaempferol glucosides),

Procyanidins B1, B2, B3, B6, Hydroxycinnamoyltartaric acids, Phenolic acids.

97. Gil, M. I., Ferreres, F., Ortiz, A., Subra, E., and Tomas-Barberan, F. A.

Plant phenolic metabolites and floral origin of Rosemary honey.

J. Agric. Food Chem., 1995, 43, 2833-2838.

Rosemary honey.

Quercetin, Kaempferol, Isorhamnetin, Luteolin, Apigenin.

98. Giuffrida, D., Salvo, F., Ziino, M., Toscano, G., and Dugo, G.

Initial investigation on some chemical constituents of capers (Capparis Spinosa L.)

from the island of Salina.

Ital. J. Food Sci., 2002, 14(1), 25-33.

Capers-raw & pickled.

Rutin, Kaempferol-3-rutinoside, Kaempferol-3-glucoside, Quercetin, Kaempferol,

Total phenolics, Fatty acids, proximates.

137

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, trans-

Polydatin, 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).

138

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.

139

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

140

juices.

J. Agric. Food Chem., 1993, 41, 1242-1246.

Wine -red and white, Apple juice, Grape juice, Tomato juice, Grapefruit juice

(fresh), Lemon juice (fresh), Orange juice (fresh), Orange juice (commercial

composite), Beer (Heineken), Chocolate milk (semiskimmed), Coffee, Tea

infusions (black, oolong, green).

Queretiin Kaempferol, Myricetin, Apigenin, Luteolin.

116. Hertog, M. G. L., Hollman, P. C. H., and Katan, M. B.

Content of potentially anticarcinogenic flavonoids of 28 vegetables and fruits

commonly consumed in The Netherlands.

J. Agric. Food Chem., 1992, 40, 2379-2383.

Mushroom - raw, canned, Onion, Leek, Beet -red, Turnip grens, Kale - raw,

canned, Saurkraut, Cabbage - white, Cauliflower, Brussels sprout, Broccoli,

Swedish turnip (Rutabaga), Cabbage - red- raw, frozen, Cabbage - green, Endive,

Chicory, Cucumber, Lettuce, French bean - raw, canned, Slicing bean, Pea - raw,

canned, Purslane, Radish, Tomato, Spinach - raw, frozen, Broad bean - raw,

canned, Pepper - red - sweet, Carrot - raw, canned, Strawberry, Apple (Granny

Smith, James Grieve, golden delicious, Elstar, Jonagold, Cox’s Orange),

Applesauce, Currant - red, Apricot - raw, canned, Pear ( Conference, Beurré

Hardy, Doyenne du Comice), Cherry - sweet - raw, canned, Plum, Peach - raw,

canned, Grape - white, black.

Quercetin, Kaempferol, Luteolin Myricetin, Apigenin.

117. Hertog, M. G. L., Hollman, P. C. H., and Venema, D. P.

Optimization of a quantitative HPLC determination of potentially anticarcinogenic

flavonoids in vegetables and fruits.

J. Agric. Food Chem., 1992, 40, 1591-1598.

Lettuce, Leek, Onion, Cranberry, Endive, Celery.

Quercetin, Kaempferol, Myricetin, Apigenin, Luteolin.

118. Holtekjølen, A. K., Kinitz, C., and Knutsen, S. H.

Flavanol and bound phenolic acid contents in different barley varieties.

J. Agric. Food Chem., 2006, 54, 2253-2260.

Barley – 16 varieties.

Catechin, Procyanidins, Phenolic acids (p-Coumaric acid, Ferulic acid).

119. Horbowicz, M. and Babik, I.

Sulforaphane and flavonoid contents in chosen broccoli cultivars.

Veg.crops Res. Bull., 2005, 62, 127-138.

Broccoli – 8 cultivars.

Kaempferol, Quercetin, Total phenols, Sulforaphanes.

120. Hosseinian, F. S. and Beta, T.

Saskatoon and wild blueberries have higher anthocyanin contents than other

Manitoba berries.

141

J. Agric. Food Chem., 2007, 55, 10832-10838.

Saskatton berries, Wild Blueberries, Raspberries, Strawberries, Chokeberries,

Seabuckthorn berries.

Cyanidin, Delphinidin, Malvidin, Peonidin, Pelargonidin, Petunidin.

121. Hosseinian, F. S., Li, W. and Beta, T.

Measurement of anthocyanins and other phytochemicals in purple wheat.

Food Chemistry, 2008, 109, 916-924.

Purple wheat.

Cyanidin, Delphinidin, Malvidin, Peonidin, Pelargonidin, Petunidin, Melatonin,

Secoicolariciresinol.

122. Howard, L. R., Talcott, S. T., Brenes, C. H., and Villalon, B.

Changes in phytochemical and antioxidant activity of selected pepper cultivars

(Capsicum species) as influenced y maturity.

J. Agric. Food Chem., 2000, 48, 1713-1720.

Peppers: bell (Yellow Bell), cascabella (PETO cascabella), long yellow (Inferno),

cayenne (Mesilla), Tabasco (Tabasco), habanero (Francisca, Red Sanvina).

Quercetin, Luteolin.

123. Huang, Z., Wang, B., Eaves, D. H., Shikany, J. M., and Pace, R. D.

Phenolic compound profile of selected vegetables frequently consumed by African

Americans in the southeast United States.

Food Chemistry, 2007, 103, 1395-1402.

Collard greens, Mustard greens, Kale, Okra, Sweet potato greens, Purple hull

peas, green onion, Butter beans, Butter peas, Rutabagas, Eggplant, Purslane.

Isorhamnetin, Kaempferol, Quercetin.

124. Huber, L. S., Hoffman-Ribani, R., and Rodriguez-Amaya, D. B.

Quantitative variation in Brazilian vegetable sources of flavonols and flavones.

Food Chemistry, 2009, 113, 1278-1282.

Smooth lettuce, Curly lettuce, Kale, New Zealand spinach, Rucula, White onion,

Red onion, Parsley, Dehydrated onion, Dehydrated parsley.

Kaempferol, Quercetin, Apigenin.

125. Inocencio, C., Rivera, D., Alcaraz, F., and Tomás-Barberán, F. A.

Flavonoid content of commercial capers (Capparis spinosa, C. sicula and C.

orientalis) produced in Mediterranean countries.

Eur. Food Res. Technol., 2000, 212, 70-74.

Capers (C. Sicula and C. orientalis).

Quercetin, Kaempferol.

126. Innocenti, M., Michelozzi, M., Giaccherini, C., Ieri, F., Vincieri. F. F., and

Mulinacci, N.

Flavonoids and bioflavonoids in Tuscan berries of Juniperus communis L.:

detection and quantitation by HPLC/DAD/ESI/MS.

142

J. Agric. Food Chem., 2007, 55, 6596-6602.

Juniper berries.

Quercetin, Apigenin, Luteolin.

127. Innocenti, M.,, Gallori, S., Giaccherini, C., Ieri, F., Vincieri. F. F., and

Mulinacci, N.

Evaluation of the phenolic content in the aerial parts of different varieties of

Cichorium intybus L.

J. Agric. Food Chem., 2005, 53, 6497-6502.

Chicory leaves – Catalogna, Belgian endive, Radicchio rosso di Cjioggia,

Radicchio di Treviso.

Cyanidin, Delphinidin, Quercetin, Luteolin, Caffeoyl tartaric acid, Chlorogenic acid,

Chicoric acid.

128. Iurlina, M. O., Saiz, A. I., Fritz, R., and Manrique, G. D.

Major flavonoids of Argentinian honeys. Optimization of the extraction method and

analysis of their content in relationship to the geographical source of honeys.

Food Chemistry, 2009, 115, 1141-1149.

Argentinian honeys – monoclonal and mixed.

Myricetin, Quercetin, Luteoloin.

129. Iversen, C.K.

Black currant nectar: Effect of processing and storage on anthocyanin and

ascorbic acid content.

J. Food Sci., 1999, 64(1), 37-41.

Black currant (berries & nectar).

Delphinidin glucosides, Cyanidin glucosides.

130. Jakobek L., Šeruga, M., Medvidović-Kosanović, M., and Novak, I.

Anthocyanin content and antioxidant activity of various red fruit juices.

Deutsche Lebensmittel-Rundschau, 2007, 103, 58-64.

Juices – Black currant, Raspberry, Blackberry, Sour cherry, Sweet cherry,

Strawberry, Chokeberry, Elderberry.

Cyanidin, Delphinidin, Peonidin, Pelargonidin, Total anthocyanins, Total

polyphenols, Total antioxidant activity (DPPH).

131. Jakobek L., Šeruga, M., Novak, I., and Medvidović-Kosanović, M.

Flavonols, phenolic acids and antioxidant activity of some red fruits.

Deutsche Lebensmittel-Rundschau, 2007, 103, 369-378.

Black currant, Red currant, Red raspberry, Blackberry, Sour cherry, Sweet cherry,

Strawberry, Chokeberry, Elderberry, Blueberry.

Kaempferol, Myricetin, Quercetin, Hydroxybenzoic acids (p-Hydroxybenzoic acid,

Ellagic acid), Hydroxycinnamic acid (Caffeic acid, p-Coumaric acid, Ferulic acid).

143

132. Joedheim, M., Måge, F., and Anderson, Ø. M.

Anthocyanins in berries of Ribes including gooseberry cultivars with a high content

of acylated pigments.

J. Agric. Food Chem., 2007, 55, 5529-5535.

Alpine currant, Golden currant, European gooseberry, (cv Martlet, Rokula, Larell,

Rolanda, Rosko, Scania, John’s, Glendale, Agro, Taastrup, Pax, Samsø, Lofthus,

Hinnonmäki red), Jostaberry.

Cyanidin, Peonidin.

133. Justesen, U., and Knuthsen, P.

Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use

of herbs in traditional Danish dishes.

Food Chem., 2001, 73, 245-250.

Basil, Chives, Coriander, Cress, Dill, Lemon balm, Lovage, Mint, Oregano,

Parsley, Rosemary, Sage, Tarragon, Thyme, Watercress.

Quercetin, Kaempferol, Apigenin, Luteolin, Isorhamnetin, Hesperetin.

134. Justesen, U., Knuthsen, P., and Leth, T.

Quantitative analysis of flavonols, flavones, and flavonones in fruits, vegetables

and beverages by high-performance liquid chromatography with photo-diode array

and mass spectrometric detection.

J. Chromatogr. A, 1998, 799, 101-110.

Apple, Apricot, Bean - green, Currant - black, Blueberry, Broccoli, Brussels sprout,

Celery - leaf, Celery - stalk, Cherry, Cowberry, Cranberry, Grapefruit - pulp,

Grapes - blue, Grapes - green, Kale, Leek, Lemon -pulp, Onion -red, yellow ,

Onion-spring, Oran), Rosebud, Salads (Cabbage lettuce, China cabbage, Oxheart

cabbage, Iceberg salad, Savoy), Strawberry, Peppe- green, sweet, Pepper - sweet

red, Pepper - sweet - yellow, Tea, Tomato.

Quercetin, Kaempferol, Myricetin, Hesperetin, Naringenin, Apegenin, Luteolin.

135. Kaack, K., and Austed, T.

Interaction of vitamin C and flavonoids in elderberry (Sambucus nigra L.) during

juice processing.

Plant Foods Hum. Nutr., 1998, 52, 187-198.

Elderberry - 13 cultivars.

Cyanidin glucosides, Quercetin.

136. Kachouri, F., and Hamdi, M.

Use Lactobacillus planatrum in olive oil process and improvement of phenolic

compounds content.

J. Food Engineering, 2006, 77, 746-752.

Olive oil.

Luteolin, Other phenolic compounds.

137. Kahkonen, M.P., Heinamaki, J., Ollilainen, V., and Heinonen, M.

Berry anthocyanins: Isolation, identification, and antioxidant activities.

144

J. Sci. Food Agric., 2003, 83, 1403-1411.

Blackcurrant, Bilberry, Cowberry.

Delphinidin conjugates, Cyanidin conjugates, Peonidin conjugates, Petunidin

conjugates, Malvidin conjugates, Total anthocyanins.

138. Karadeniz, F., Durst, R. W., and Wrolstad, R. E.

Polyphenolic composuition of raisins.

J. Agric. Food Chem., 2000, 48, 5343-5350.

Raisins – sun-dried, dipped, golden; grapes.

Kaempferol, Quercetin, Oxidized cinnamics, Caftaric acid, Coutaric acid,

Protocatechuic acid.

139. Kelebek, H., Canbas, A., and Selli, S.

Determination of phenolic composition and antioxidant capacity of blood orange

juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck)

grown in Turkey.

Food Chemistry, 2008, 107, 1710-1716.

Blood oranges – Moro, Sanguinello.

Hesperetin, Neohesperidin, Didymin, Naringenin, Cyanidin, Delphinidin, Peonidin,

Hydroxybenzoic acids (Gallic, Protocatechuic), Hydroxycinnamic acids (Caffeic,

Chlorogenic, p-Coumaric, Ferulic, Sinapic).

140. Kenjerić, Mandić, M. L., Primorac, L., Čačić, F.

Flavonoid pattern of sage (Salvia officinalis L.) unifloral honey.

Food Chemistry, 2008, 110, 187-192.

Sage honey.

Isorhamnetin, Kaempferol, Myricetin, Quercetin, Apigenin, Luteolin.

141. Kevers, C., Falkowski, M., Tabart, J., Defraigne, J-O., Dommes, J., and

Pincemail, J.

Evolution of antioxidant capacity during storage of selected fruits and vegetables.

J. Agric. Food Chem., 2007, 55, 8596-8603.

Grapes (black, green), Banana, Lemon, Strawberry, Plum, Apple, Orange, Cherry,

Apricot, Kiwifruit, Melon, Pear, Nectarine, Pepper (red, yellow, green), spinach,

Broccoli, Garlic, Leek, Celery, Onion, Asparagus, Tomato, French bean, Lettuce,

Cucumber, Carrot.

Kaempferol, Myricetin, Quercetin, Total flavonoids, Total anthocyanins, Total

phenolics, DPPH, ORAC.

142. Khokhar, S. and Magnusdottir, S.G.M.

Total phenol, catechin, and caffeine contents of teas commonly consumed in the

United Kingdom.

J. Agric. Food Chem., 2002, 50, 565-570.

Black Tea (12 brands), Green Tea (6 types), & Fruit Tea (strawberry, lemon,

cherry, forest fruit, blackcurrant, & orange).

145

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

Epicatechin-3-gallate, Total catechins, Total phenols, Caffeine.

143. Khokhar, S., Venema, D., Hollman, P.C.H., Dekker, M., and Jongen, W.

A RP-HPLC method for the determination of tea catechins.

Cancer Letters, 1997, 114, 171-172.

Black tea (Ceylon, Yule, & PG-Tips), Green tea (China, Japan), and Oolong tea

(China).

(-)-Epigallocatechin, (-)-Epicatechin, (-)-Epigallocatechingallate, (-)-

Epicatechingallate, Total catechins.

144. Kim, D-O., Heo, H. J., Kim, Y. J., Yang, H. S., and Lee, C. Y.

Sweet and sour cherry phenolics and their protective effects on neuronal cells.

J. Agric. Food Chem., 2005, 53, 9921-9927.

Cherries – sweet (Hartland, Hedelfingen, Regina) and sour (Danube, Balaton,

Schattenmorelle, Sumadinka).

Cyanidin, Peonidin, Isorhamnetin, Kaempferol, Quercetin, Total phenolics, Total

anthocyanins, Neochlorogenic acid, p-Coumaric acid, Chlorogenic acid.

145. Kirakosyan, A., Seymour, E. M., Urcuyo Llanes, D. E., Kaufman, P. B., and

Bolling, S. F.

Chemical profile and antioxidant capacities of tart cherry products.

Food Chemistry, 2009, 115, 20-25.

Cyanidin, Pelargonidin, Peonidin, Isorhamnetin, Kaempferol, Quercetin,

Melatonin, Total anthocyanins, Total phenolics.

146. Kosar, M., Kafkas, E., Paydas, S., and Base, H.C.

Phenolic compositin of strawberry genotype at different maturation stages.

J. Agric. Food. Chem., 2004, 52, 1586-1589.

Strawberries (Camarosa, Dorit, Chandler, Osmanali).

Cyanidin, Pelargonidin, P-OH-benzoic acid, P-coumaric acid, Ellagic acid,

Kaempferol, quercetin, Myricetin.

147. Kreft, I., Fabjan,N., and Yasumoto, K.

Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and

products.

Food Chemistry, 2006, 98, 508-512.

Buckwheat.

Quercetin.

148. Kreft, S., Knapp, M., and Kreft, I.

Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds and

determination by capillary electrophoresis.

J. Agric. Food Chem., 1999, 47, 4649-4652.

Buckwheat.

Rutin.

146

149. Kuhr, S., and Engelhardt, U. H.

Determination of flavonols, theogallin, gallic acid and caffeine in tea using HPLC.

Z Lebensm Unters Forsch, 1991, 192, 526-529.

Black teas, Green teas, Oolong teas.

Catechin, Epicatechin, Epicatechin-gallate, Epigallocatechin, Epigallocatechin-

gallate, Theogallin, Gallic acid, Caffeine.

150. Kuti, J.O.

Antioxidant compounds from four Opuntia cactus pear fruit varieties.

Food Chemistry, 2004, 85, 527-533.

Cactus Pear, Opuntia species (O. ficus-indica, O. lindhiemeri, O. streptcantha, O.

strict v. stricta).

Kaempferol, Quercetin, Isorhamnetin., Total flavonoids, Total carotenoids, ORAC.

151. Kuti, J.O., Konuru, H.B.

Antioxidant capacity and phenolic content in leaf extracts of tree spinach

(Cnidoscolus spp.).

J. Agric. Food Chem., 2004, 52, 117-121.

Tree Spinach (Cnidoscolus aconitifolius, C. chayamansa).

Kaempferol, Quercetin, Total phenolics, ORAC.

152. Lako, J., Trenerry, V. C., Wahlqvist, M., Wattanapenpaiboon, N.,

Sotheeswaran, S., Premier, R.

Phytochemical flavonols, carotenoids and the antioxidant properties of a wide

selection of Fijian fruit, vegetables and other readily available foods.

Food Chemistry, 2007, 101, 1727-1741.

Green leafy vegetables, steamed - Sweet potato (var. orange, Honaira, Tis3030,

Papua); Drumstick, Taro, Bele (bush cabbage), Amatanth, Water spinach, Pako

fern, Watercress, Pak choi, Savoy cabbage, Black mustard; Lettuce, raw.

Fruits – Papaya, Brazilian pawpaw, Cherry, Mango, Tangerine, Pineapple,

Coconut, Malacca apple, Watermelon, Banana.

Root vegetables boiled- Sweet potato (var. orange, Vulatolu, Honaira, Tis3030,

Papua),Water(Winged) yam (red, white), Yam (red, white), Taro, Arrowhead

(elephant’s ear), Yucca (yellow, white), Breadfrut, Banana.

Coconut juice, Seaweed, Turmeric, Ginger, Scallion, Coconut flesh, Wild

(shampoo) ginger.

Isorhamnetin, Kaempferol, Myricetin, Quercetin, Carotenoids (α-, β-carotene,

Lycopene).

153. Lamuela-Raventós, R. M., Andrés-Lacueva, Permanyer, J., and Izquierdo-

Pulido, M.

More antioxidants in cocoa.

J. Nutr., 2001, 131, 834.

Cocoa.

Quercetin.

147

154. Lattanzio, V., and van Sumere, C.F.

Changes in phenolic compounds during the development and cold storage of

artichoke (Cynara scolymus L.) heads.

Food Chemistry, 1987, 24, 37-50.

Artichoke (cv. Catanese).

Apigenin, Luteolin, Vannilic acid, syringic acid, p-Coumaric acid, Caffeic acid,

ferulic acid.

155. Latti, A. K., Rihinen, K. R., and Kainulainen, P. S.

Analysis of anthocyanin variation in wild populations of bilberry (Vaccinium

myrtillus L.) in Finland.

J. Agric. Food Chem., 2008, 56, 190-196.

Bilberries.

Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin.

156. Le, K., Chiu, F., and Ng, K.

Identification and quantification of antioxidants in Fructus lycii.

Food Chemistry, 2007, 105, 353-363.

Goji berry (Wolfberry).

Kaempferol. Myricetin, Quercetin.

157. Lee, J., and Finn, C. E.

Anthocyanins and other polyphenolics in Americanelderberry (Sambucus

Canadensis) and European elderberry (S. nigra) cultivars.

J. Sci. Food Agric., 2007, 87, 2665-2675.

Elderberries – American and European.

Cyanidin, Delphinidin, Petunidin, Total anthocyanins, total phenolics.

158. Lee, K.W., Kim, Y.J., Kim, D-O., Lee, H.J., and Lee, C.Y.

Major phenolics in apple and their contribution to the total antioxidant capacity.

J. Agric. Food Chem.,2003, 51, 6516-6520.

Apples (Golden Delicious, Cortland, Monroe, Rhode Island Greening, Empire,

NY674).

Epicatechin, Quercetin, vitamin C, Chlorogenic acid, Phloretin , Procyanidin B2,

VCEAC (vitamin C equivalent antioxidant capacity).

159. Lee, J., Durst, R.W., and Wrolstad, R.E.

Impact of juice processing on blueberry anthocyanins and polyphenolics:

comparison of two pretreatments.

J. Food Sci., 2002, 67(5), 1660-1667.

Blueberries (highbush, Vaccinium corymbosum L. cv. Rubel).

Delphinidin-glycosides, Cyanidin-glycosides, Petunidin-glycosides, Peonidin-

glycosides, Malvinidin-glycosides.

148

160. Lee, B-L., and Ong, C-N.

Comparative analysis of tea catechins and theaflavins by high-performance liquid

chromatography and capillary electrophoresis.

J. Chromatogr. A., 2000, 881, 439-447.

Tea - dry leaves (Japanese green, Long-jing green, Jasmine green,

Chrysanthemum - dried flower, Pu-erh black, Iron Buddha - Oolong, Oolong,

Ceylon black).

Epicatechin, Epicatechin-gallate, Epigallocatechin. Epigallocatechin gallate,

Theaflavin.

161. Lee, Y., Howard, L. R., and Villalón, B.

Flavonoids and antioxidant activity of fresh pepper (Capsicum annum) cultivars.

J. Food Sci., 1995, 60, 473-476.

Pepper - Jalapeno (Veracruz, Mitla, Tam mild, Jaloro, Sweet Jalapeno), Pepper -

yellow - wax (Hungarian yellow, Long hot yellow, Gold spike -hybrid), Pepper -

Chile (New Mexico-6, Green chile), Pepper - Ancho, Pepper - Serrano Hidalgo).

Quercetin, Luteolin.

162. Lichtenthäler, R., Rodrigues, R. B., Maia, J. G. S., Papagiannopoulos, M.,

Fabricius, H., and Marx, F.

Total oxygen scavenging capacities of Euterpe oleracea Mart. (Açaí) fruits.

Int. J. Food Sci. Nutr., 2005, 56, 53-64.

Açaí berries.

Cyanidin, Total Oxygen Scavenging Assay (TOSC).

163. Lin, L-Z., Lu, S., and Harnly, J. M.

Detection and quantification of glycosylated flavonoid malonates in celery, Chinese

celery, and clery seed by LCDAD-ESI/MS.

J. Agric. Food Chem., 2007, 55, 1321-1326.

Celery, Chinese celery, Celey seed.

Apigenin, Luteolin, Chrysoeriol.

164. Lin, L-Z., Mukhopadhayay, S., Robbins, R. J., and Harnly, J. M.

Identification and quantification of flavonoids of Mexican oregano (Lippia

graveolens) by LC-DAD-ESI/MS analysis.

J. Food Comp. Anal., 2007, 20, 361-369.

Mexican oregano.

Apigenin, Luteolin, Scutallarein, Quercetin, Galangin, Eriodictyol, Naringenin,

Taxifolin, Sakuranetin, Pinocembrin.

165. Lin J-K., Lin, C-L., Liang, Y-C., Lin-Shiau, S-Y., and Juan, I-M.

Survey of catechins, gallic acid, and methylxanthines in green, oolong, pu-erh, and

black teas.

J. Agric. Food Chem., 1998, 46, 3635-3642.

Black tea, Green Tea, Oolong tea, Pu-erh tea.

149

Catechin, Epicatechin, Epicatechin-gallate, Epigallocatechin, Epigallocatechin-

gallate, Gallocatechin-gallate, Gallic acid, Theophylline, Theobromine.

166. Lombard, K., Peffley, E., Geoffriau, E., Thompson, L., and Herring, A.

Quercetin in onion (Allium cepa L.) after heat-treatment simulating home

preparation.

J. Food Comp. Anal., 2005, 18, 571-581.

Onions yellow (Tamara, Predator, Rio Rita, RNX 10968), Red variety.

Quercetin, Total flavonoids.

167. Lombardi-Boccia, G., Lucarini, M., Lanzi,S., Agizzi, A., and Cappelloni, M.

Nutrients and antioxidant molecules in yellow plums (Prunus domestica L.) from

conventional and organic productions: a comparative study.

J. Agric. Food Chem., 2004, 52, 90-94.

Plums, yellow.

Quercetin, Kaempferol, Myricetin, Total Polyphenols, Phenolic acids, Proximates.

168. Lopez, M., Martinez, F., Del Valle, C., Orte, C., and Miro, M.

Analysis of phenolic constituents of biological interest in red wines by high-

performance liquid chromatography.

J. Chromat. A., 2001, 922, 359-363.

Red wine.

Rutin, Quercetin, Total phenols, Gallic acid, trans-Resveratrol.

169. Lugasi, A. and Hovari, J.

Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits.

Acta Alimentaria, 2002, 31(1), 63-71.

Plum (Redskin & Besztercei), Peach, Apricot, Greengage (white skin, red skin),

Walnut, Sweet cherry, Sour cherry, Blackberry, Raspberry, Strawberry,

Blackcurrant, Redcurrant, Gooseberry (green, red), Mulberry, Grape (Cardinal,

Chasselas, Othello), Apple (Gala, Golden, Jonathan), Pomegranate, Pear, Quince-

apple, Watermelon, Muskmelon, Pumpkin, Lemon, Grapefruit, Tangerine, Orange,

Kiwi, Banana.

Quercetin, Luteolin, Myricetin, Total flavonoids.

170. Lugasi, A., and Hovari, J.

Flavonoid aglycons in foods of plant origin I. Vegetables.

Acta Alimentaria, 2000, 29, 345-352.

Lettuce (generic, crisped, ice), Spinach, Parsley leaves, Celery leaves, Dill, Radish

(purple, black), Horse radish, Red Beet, Carrot, Parsnip, Celery root, Swedish

turnip, Cauliflower, Broccoli, Kolhrabi, Brussels sprouts, Kale, Chinese cabbage,

White cabbage, Red cabbage, Onions (old, young, red), Leek, Sweet pepper,

Californian pepper, tomato, Cucumber.

Quercetin, Kaempferol, Myricetin, Luteolin, Apigenin.

150

171. Luo, X.-D., Basile, M.J., and Kennelly, E.J.

Polyphenolic antioxidants from the fruits of Chrysophyllum cainito L. (Star Apple).

J. Agric. Food Chem., 2002, 50(6), 1379-1382.

Star apple.

(+)-Catechin, (-)-Epicatechin, (+)-Gallocatechin, (-)-Epigallocatechin, Quercetin,

Quercitrin, Isoquercitrin, Myricitrin, Gallic acid.

172. Määttä, K. R., Kamal-Eldin, A., and Torronen, A.R.

Identification and classification of phenolic compounds in berries of Fragaria and

Rubus species (family Rosaceae).

J. Agric. Food Chem., 2004, 52, 6178-6187.

Strawberries (Jonsok), Raspberries (Muskoka, yellow cultivated, red wild), Arctic

bramble (Mespi, Pima), Cloudberries.

Catechin, Epicatechin, Isorhamnetin, Kaempferol, Quercetin, Cyanidin,

Pelargonidin, p-Coumaric acid, Caffeic acid, Gallic acid, Ellagic acid,

Proanthocyanidins.

173. Määttä, K.R., Kamal-Eldin, A., and Torronen, A.R.

High-Performance liquid chromatography (HPLC) analysis of phenolic compounds

in berries with diode array and electrospray ionization mass spectrometric (MS)

detection: Ribes species.

J. Agric. Food Chem., 2003, 51, 6736-6744.

Currants (Black, Green, Red and White).

Myricetin, Quercetin, Kaempferol, Delphinidin, Cyanidin, Caffeoylglucose, Caffeic

acid, p-coumaric acid, Ferulic acid.

174. Makris, D.P. and Rossiter, J.T.

Domestic processing of onion bulbs (Allium cepa) and asparagus spears

(Asparagus officinalis): Effect on flavonol content and antioxidant status.

J. Agric. Food Chem., 2001, 49(7), 3216-3222.

Onion bulbs, raw and boiled, Asparagus, raw and boiled.

Quercetin, Rutin.

175. Marin, F.R., Martinez, M., Uribesalgo, T., Castillo, S., and Frutos, M.J.

Changes in nutraceutical composition of lemon juices according to different

industrial extraction systems.

Food Chemistry, 2002, 78(3), 319-324.

Lemon juice (Fino & Verna varieties).

Eriocitrin, Hesperidin, Luteolin-7-O-rutinoside, Diosmin, Flavonoids, Ascorbic acid.

176. Marini, D., and Balestrieri, F.

Multivariate analysis of flavanone glycosides in citrus juices.

Ital. J. Food sci., 1995, 3, 255-264.

Orange juice.

Narirutin, Neoeriocitrin, naringin, hesperidin, Neohesperidin.

151

177. Marotti, M. and Piccaglia, R.

Characterization of flavonoids in different cultivars of onion (Allium cepa L.).

J. Food Sci., 2002, 67(3), 1229-1232.

Onion (12 cultivars).

Quercetin glycosides, Isorhamnetin, Isorhamnetin monoglycoside, Rutin, Total

flavonoids.

178. Martínez-Sánchez, A., Gil-Izquierdo, A., Gil, M. I., and Ferreres, F.

A comparative study of flavonoid compounds, vitamin C, and antioxidant properties

of baby leaf Brassicaceae species.

J. Agric. Food Chem., 2008, 56, 2330-2340.

Watercress, Mizuna, Wild rocket, Salad rocket.

Isorhamnetin, Kaempferol, Quercetin.

179. Mattila, P., Astola, J., and Kumpulainen, J.

Determination of flavonoids in plant material by HPLC with diode-array and electro-

array detection.

J. Agric. Food Chem., 2000, 48, 5834-5841.

Lingonberry, Cranberry, Red onion, Yellow onion, Broccoli, Green tea, Black tea,

red wine, Apple, Lemon, Orange, Parsley.

Quercetin, Myricetin, Kaempferol, Isorhamnetin, Eriodictyol, Catechin, Epicatechin,

Epicatechin gallate, Epigalocatechin gallate, Naringenin, Hesperetin, Luteolin,

Apigenin.

180. McMurrough, I. and Madigan, D.

Semipreparative chromatographic procedure for the isolation of dimeric and

trimeric proanthocyanidins from barley.

J. Agric. Food Chem., 1996, 44(7), 1731-1735.

Beer.

(+)-Catechin, (-)-Epicatechin, Total monomers, Procyanidins B3 & T4,

Prodelphinidins B3, T1-T3, Total dimers and trimers, Total flavonols.

181. Mertz, C., Cheynier, V., Günata, Z., and Brat, P.

Analysis of phenolic compounds in two blackberry species (Rubus glaucus and

Rubus adenotrichus) by high-oerformance liquid chromatography with diode array

detection and electrospray ion trap mass spectrometry.

J. Agric. Food Chem., 2007, 55, 8616-8624.

Blackberries – Rubus glaucus and adenotrichus.

Epicatechin, Kaempferol, Quercetin, Cyanidin, Gallic acid, Hydroxycinnamic acids,

Ellagic acids, Ellagitanins, Lambertanin, Sanguiin.

182. Mikkonen, T., Määttä, K.R., Hukkanen, A. T., Kokko, H. I., Törrönen, T.,

Kärenlampi, S. O., and Karjalainen, R. O.

Flavonol content varies among black currant cultivars.

J. Agric. Food Chem., 2001, 49, 3274-3277.

Black currants – 10 cultivars.

152

Kaempferol, Myricetin, Quercetin.

183. Milbury, P. E., Chen, C-Y., Dolinikowski, G. G. and Blumberg, J. B.

Determination of flovonoids and phenolics and their distribution in almonds.

J. Agric. Food Chem., 2006, 54, 5027-5033.

Almonds (varieties: Carmel, Butte, Padre, Fritz, Mission, Monterey, Nonpareil, and

Price).

Catechin, Epicatechin, Quercetin-gl. And aglycone, Naringenin-gl and aglycone,

Rutin, Kaempferol-gl and aglycone, Isorhamnetin-gl. And aglycone, Eriodictyol,

Protocatechuic acid, p-hydroxy-benzoic acid, and Vanillic acid.

184. Montefiori, M., McGhie, T. K., Costa, G., and Ferguson, A. R.

Pigments in the fruit of red-fleshed kiwifruit (Actinidia chinensis and Actinidia

deliciosa).

J. Agric. Food Chem., 2005, 53, 9526-9530.

Kiwifruit – Red-fleshed.

Cyanidin, Total anthocyanins, Carotenoids, Chlorophylls.

185. Morelló, J-R., Romero, M-P., and Motilva, M-J.

Effect of the maturation process of the olive fruit on the phenolic fraction of drupes

and oils from Arbequina, Farga, and Morrut cultivars.

J. Agric. Food Chem., 2004, 52, 6002-6009.

Olive oil (Arbequina, Farga and Morrut cuktivars), Olive pulp.

Apigenin, Luteolin, Other phrnolic compounds.

186. Mouly, P. P., Gaydou, E. M., Faure, R., and Estienne, J. M.

Blood orange juice authentication using cinnamic acid derivatives. Variety

differentiations associated with flavanone glycoside content.

J. Agric. Food Chem., 1997, 45, 373-377.

Blood orange juice (Washington sanguine, Malta, Sanguineli, Moro).

Narirutin, Hesperidin, Didymin, Cinnamic acid.

187. Mouly, P. P., Arzouyan, C. R., Gaydou, E. M., and Estienne, J. M.

Differentiation of citrus juices by factorial discriminant analysis using liquid

chromatography of flavanone glycosides.

J. Agric. Food Chem., 1994, 42, 70-79.

Lemon juice, Lime juice, Grapefruit juice (white, pink, red, green), Orange juice

(Valencia, Navel, Blood, Thompson, Malta).

Erocitrin, Neoeriocitrin, Narirutin, Naringin, Hesperidin, Neohesperidin).

188. Mouly, P., Gaydou, E. M., and Estienne, J.

Column liquid chromatographic determination of flavanone glycosides in Citrus.

J. Chromatogr., 1993, 634, 129-134.

Grapefruit juice, Sour orange juice.

Eriocitrin, Neoeriocitrin, Narirutin, Hesperidin, Naringin, Neohesperidin.

153

189. Mullen, W., Marks, S., and Crozier, A.

Evaluation of phenolic compounds in commercial fruit juices and fruit drinks.

J. Agric. Food Chem.,2007, 55, 3148-3157.

Ocean Spray Classic Cranberry Drink, Welch’s Purple Grape juice, Tesco Pure

Pressed Red Grape Juice, Pomgreat Pomegranate Drink, Tesco Pure Apple Juice

(clear), Copella Apple Drink (cloudy), Tesco Pure Grapefruit Juice, Tesco Value

Pure Orange Juice (concentrate), Tropicana Pure Premium Smooth Orange Juice

(squeezed), Tropicana Pure Premium Tropical Fruit Juice, Tesco Pure Pressed

White Grape Juice, Tesco Pure Pineapple Juice, Del Monte Premium Tomato

Juice.

Epicatechin, Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin, Procyanidins,

Myricetin, Quercetin, Eriodictyol, Hesperetin, Naringenin, Isosakuranetin, Apigenin,

Caffeoylquinic acid, Caffaric acid, Caffeic acid, Coutaric acid, Fertaric acid, Ferulic

acid, Phloretin, Chrysoeriol.

190. Mullen, W., Stewart, A.J., Lean, M.E.J., Gardner, P., Duthie, G.G., and Crozier,

Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and

antioxidant capacity of red raspberries.

J. Agric. Food Chem. ,2002, 50, 5197-5201.

Raspberries.

Quercetin, Kaempferol, Cyanidin, Pelargonidin, p-Coumaric acid, Total Phenolics,

vitamin C, Ellagic acid, Antioxidant capacity (Fremy’s salt reduction by Electron

Spin Resonance Spectroscopy).

191. Netzel, M., Netzel, G., Tian, Q., Schwartz, S., and Konzak, I.

Sources of antioxidant activity in Australian native fruits. Identification and

quantification of anthocyanins.

J. Agric. Food Chem., 2006, 54, 9820-9826.

Muntries, Tasmanian peppers, Molucca raspberries, Davidson’s plums, Cedar Bay

cherries, Burdekin plums, Blueberries.

Cyanidin, Delphinidin, Malvidin, Pelargonidin, Pronidin, Petunidin, Total phenolics,

Antioxidant assays – RSA (Radical Scavenging Assay), FRAP.

192. Nicolle, C., Carnat, A., Fraisse, D., Lamison, J-L., Rock, E., Michel, H.,

Amouroux, P., and Remesy, C.

Characterization and variation of antioxidant micronutrients in lettuce (Lactuca

sativa folium).

J. Sci. Food Agric., 2004, 84, 2061-2069.

Lettuce: butter, Batavia, oak leaf (green and red).

Quercetin.

193. Nogata, Y., Ohta, H., Yoza, K-I., Berhow, M., and Hasegawa, S.

High-performance liquid chromatographic determination of naturally occurring

flavonoids in citrus with a photodiode-array detector.

J. Chromatogr. A, 1994, 667, 59-66.

154

Pummelo juice, Mandarin juice.

Eriocitrin, Neoeriocitrin, Narirutin, Naringin, rutin, Hesperidin, Neojesperidin,

Isorhoifolin, rhoifolin, diosmin, Neodiosmin, Poncirin, Luteolin, Kaempferol,

apigenin, Diosmetin, Sinensetin, Acacetin, Tangeretin.

194. Nuutila, A.M., Kammiovirta, K., and Oksman-Caldentey, K.-M.

Comparison of methods for the hydrolysis of flavonoids and phenolic acids from

onion and spinach for HPLC analysis.

Food Chem., 2002, 76(4), 519-525.

Red onion, Spring onion (red)-bulb, Spinach.

Quercetin, Kaempferol.

195. Nyman, N. A. and Kumpulainen, J. T.

Determination of anthocyanins in berries and red wine by high-performance liquid

chromatography.

J. Agric. Food Chem., 2001, 49, 4183-4187.

Strawberries, Black currants, Bilberries, Red wine.

Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin.

196. Ollanketo, M., and Riekkola, M-L.

Column-switching technique for selective determination of flavonoids in Finnish

berry wines by high-performance liquid chromatography with diode array detection.

J. Liq. Chrom. & Rel. Technol., 2000, 23, 1339-1351.

Wines - Black currant, Blueberry, Crowberry.

Rutin, Isoquercitrin, Myricetin, Quercetin, Kaempferol.

197. Olsen, H., Aaby, K., and Borge, G. I.

Characterization and quantification of flavonoids and hydroxycinnamic acids in

culry kale (Brassica oleracea L. convar. Acephala var. sabellica) by HPLC-DAD-

ESI-MS.

J. Agric. Food Chem., 2009, 57, 2816-2825.

Curly kale.

Kaempferol, Quercetin, Hydroxycinnamic acids, Total flavonols, Total phenolics.

198. Ooghe, W. C., and Detavernier, C. M.

Detection of the addition of citrus reticulata and hybrids to citrus sinensis by

flavonoids.

J. Agric. Food Chem., 1997, 45, 1633-1637.

Orange juice, Tangerine juice, Temple juice, Mandarin juice, Murcott juice, Cravo

juice (hybrid), Kinno juice (hybrid).

Narirutin, Hesperidin, Didymin.

199. Oomah, D. B., and Mazza, G.

Flavonoids and antioxidative activities in buckwheat.

J. Agric. Food Chem., 1996, 44, 1746-1750.

Buckwheat.

155

Rutin.

200. Oszmianski, J., and Lee, C. Y.

Isolation and HPLC determination of phenolic compounds in red grapes.

Am. J. Enol. Vitic., 1990, 41, 204-206.

Grapes - red (Concord, Chaunac).

Epicatechin, Rutin, Quercetin glucosides, Procyanidin B3, Caffeoyl tartaric acid,

Coumaroyl tartaric acid.

201. Ozga, J. A., Saeed, A., Wismer, W., and Reinecke, D. M.

Characterization of cyaniding- and quercetin-derived flovonoids and other phenolcs

in mature Saskatoon fruits (Amelanchier alnifolia Nutt.).

J. Agric. Food Chem., 2007, 55, 10414-10424.

Sakatoon berries.

Cyanidin, Quercetin, Hydroxycinnamic acids.

202. Palimino, O., Gómez_Serranillos, M. P., Carretero, S. E., and Villar, A.

Study of polyphenols in grape berries by reversed-phase high-performance liquid

chromatography.

J. Chromatogr. A, 2000, 870, 449-451.

Grape.

Rutin, Quercitrin, Quercetin, Reservetrol.

203. Pallau, K., Rivas-Gonzalo, J. C., del Castillo, M. D., Cano, M. P., and de

Pascual-Tertesa, S.

Characterization of the antioxidant composition of strawberry tree (Arbutus unedo

L.) fruits.

J. Food Comp. Anal., 2008, 21, 273-281.

Strawberry tree fruits.

Cyanidin, Delphinidin, Myricetin, Quercetin, Proanthocyanidins, Ellagic acid,

Carotenoids.

204. Papagiannopoulos, M., Wollseifen, H.R., Mellenthin, A., Haber, B., and

Galensa, R.

Identification and quantification of polyphenols in carob fruits (Ceratonia siliqua L.)

and derived products by HPLC-UV-ESI/MSn.

J. Agric. Food Chem., 2004, 52, 3784-3791.

Carob fiber, Carob Flour, Kibbles syrup.

Myricetin, Quercetin, Kaempferol, Total Phenolics, Condensed Tannins,

Hydrolyzable Tannins, DPPH, Trolox.

205. Patil, B. S., Pike, L. M., and Hamilton, B. K.

Changes in quercetin concentration in onion (Allium cepa L.) owing to location,

growth stage and soil type.

New Phytol., 1995, 130, 340-355.

Onion - yellow.

156

Quercetin.

206. Patil, B. S., Pike, L. M., and Yoo, K. S.

Variation in the quercetin content in different colored onions (Allium cepa L.).

J. Amer. Soc. Hort. Sci., 1995, 120, 909-913.

Onion- red (6 cultivars), pink (3 cultivars), yellow (45 cultivars), Vidalia (10

cultivars), white (11 cultivars).

Quercetin.

207. Pérez-Gregorio, R. M., Garćia-Falćon, M. S., Simal-Gándara, J., Rodrigues, A.

S., and Almeida, D. P. F.

Identification and quantification of flavonoids in traditional cultivars of red and white

onions at harvest.

J. Food Comp. Anal., 2010, 23, 592-598.

White and red onions.

Isorhamnetin, Quercetin.

208. Pellegrini, N., Chiavaro, E., Gardana, C., Mazzeo, T., Contino, D., Gallo, M.,

Riso, P., Fogliano, V., and Porrini, M.

Effect of different cooking methods on color, phytochemical concentration, and

antioxidant capacity of raw and frozen Brassica vegetables.

J. Agric. Food Chem., 2010, 58, 4310-4321.

Broccoli, Brussels sprouts, Cauliflower – fresh and frozen, raw, boiled,

microwaved, basket steamed, oven steamed.

Kaempferol, Quercetin, Carotenoids, Glucosinolates, Phenolic acids, Total

phenols, Chlorophylls.

209. Pinto, M. D. S., Lajolo, F. M., and Genovese, M. I.

Bioactive compounds and antioxidant capacity of strawberry jam.

Plant Foods Hum Nutr, 2007, 62, 127-131.

Strawberry jam.

Kaempferol, Quercetin, Pelargonidin, Total phenolics, Ellagic acid, Antioxidant

capacity (β-carotene bleaching method).

210. Pinto, M. D. S., Lajolo, F. M., and Genovese, M. I.

Bioactive compounds and quantification of total ellagic acid in strawberries

(Fragaria x ananasa Duch.).

Food Chemistry, 2008, 107, 1629-1635.

Strawberries – 7 cultivars.

Catechin, Epicatechin, Cyanidin, Pelargonidin, Kaempferol, Quercetin, Total

phenolics, Ellagic acid.

211. Pour Nikfardjam, M. S., Márk, L., Avar, P., Figler, M., and Ohmacht, R.

Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian

villainy region.

Food Chemistry, 2006, 98, 453-462.

157

Red wines – Cabernet franc, Cabernet sauvignon, Cabernet, sau/fr, Cuvee,

Kadarka, Kékfrankos, Merlot, Oportó, Pinot noir, Portugieser, Royal cuvee, Rubin

cuvee, Shiraz, Zweigelt.

Catechin, Epicatechin, Delphinidin, Malvidin, Peonidin, petunidin.

212. Price, K. R., Prosser, T., Richetin, A. M. F., and Rhodes, M. J. C.

A comparison of the flavonol content and composition of dessert, cooking and

cider-making apples; distribution within the fruit and effect of juicing.

Food Chem., 1999, 66, 489-494.

Apples with skin. Eating apples - Egremont, Cox’s Orange, Granny Smith,

Jonagored; Cooking apples - Bramley; Cider apples - Dabinett, Michelin,

Yarlington.

Quercetin.

213. Price, K. R., Casuscelli, F., Colquhoun, I. J., and Rhodes, M. J. C.

Composition and content of flavonol glycosides in broccoli florets (Brassica

oleracea) and their fate during cooking.

J. Sci. Food Agric., 1998, 77, 468-472.

Broccoli - raw, cooked.

Quercetin, Kaempferol, Isoquercitrin.

214. Price, K. R., Colquhoun, I. J., Barnes, K. A., and Rhodes, M. J. C.

Composition and content of flavonol glycosides in green beans and their fate

during processing.

J. Agric. Food Chem., 1998, 46, 4898-4903.

Green beans - raw, canned.

Quercetin, Kaempferol.

215. Price, K. R., Rhodes, M. J. C., and Barnes, K. A.

Flavonol glycoside content and composition of tea infusions made from

commercially available teas and tea products.

J. Agric. Food Chem., 1998, 46, 2517-2522.

Black teas, Tea products.

Quercetin glycosides, Kaempferol glycosides.

216. Price, K. R., and Rhodes, M. J. C.

Analysis of the major flavonol glycosides present in four varieties of onion (Allium

cepa) and changes in composition resulting from autolysis.

J. Sci. Food Agric., 1997, 74, 331-339.

Onion - Red Barron - red, Rijnsburger - brown, Rose - pink, Albion - white.

Quercetin.

217. Price, K. R., Bacon, J. R., and Rhodes, M. J. C.

Effect of storage and domestic processing on the content and composition of

flavonol glucosides in onion (Allium cepa).

J. Agric. Food Chem., 1997, 45, 938-942.

158

Onion - brown, red.

Quercetin.

218. Price, W. E. And Spitzer, J. C.

Variations in the amount of individual flavanols in a range of green teas.

Food Chem., 1993, 47, 271-276.

Green teas.

Epicatechin, Epigallocatecin, Epigallocatechin gallate, Epicatechin gallate.

219. Proteggente, A.R., Saija, A., De Pasquale, A., and Rice-Evans, C.A.

The compositional characterisation and antioxidant activity of fresh juices from

Sicilian sweet orange (Citrus sinensis L. Osbeck) varieties.

Free Radical Research, 2003, 37(6), 681-687.

Orange juice (Varieties: Navel, Valencia, Ovale, Sanguinello, Moro, Tarocco).

Narirutin, Hesperidin, Cyanidin glucosides, Anthocyanin congugates, Didymin,

Hydrocinnamic acids (Chlorogenic acid, p-Coumaric acid, Ferulic + Sinapic acid),

Ascorbic acid.

220. Pupin A. M., Dennis, M. J., and Toledo, M. C. F.

Flavanone glycosides in Brazilian orange juice.

Food Chem., 1998, 61, 275-280.

Orange juice (Brazilian).

Narirutin, Hesperidin.

221. Puupponen-Pimia, R., Häkkinen, S.T., Aarni, M., Suortti, T., Lampi, A-M.,

Eurola, M., Piironen, V., Nuutila, A M., and Oksman-Caldentey, K-M.

Blanching and long-term freezing affect various bioactive compounds of

vegetables in different ways.

J. Sci. Food Agric., 2003, 83, 1389-1402.

Peas fresh, processed), Carrots, Cauliflower, Cabbage, Spinach, Potatoes,

Swede.

Dietary fiber components, minerals, Folic acid, Vitamin C, -Carotene, -

Carotene, Total phenolics, Sterols, Quercetin, Kaempferol.

222. Pyo, Y-H., Lee, T-C., Logendra, L., and Rosen, R.T.

Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris

subspecies cycla) extracts.

Food Chemistry, 2004, 85, 19-26.

Swiss chard (red tissue, white tissue).

Catechin, Myricetin, Quercetin, Kaempferol, Gallic acid, p-benzoic acid,

Protocatechuic acid, syringic acid, Vannilic acid, chlorogenic acid, Caffeic acid, p-

Coumaric acid, ferulic acid, DPPH.

223. Quettier-Eleu, C., Gressier, B., Vasseur, J., Dine, T., Brunet, C., Luyckx, M.,

Cazin M., Cazin, J-C., Bailleul, F., and Trotin, F.

Phenolic compounds and antioxidant activities of buckwheat (Fagoppyrum

159

esculentum Moench) hulls and flour.

J. Ethnopharmacol., 2000, 72, 35-42.

Buckwheat - hull, flour.

Epicatechin, Rutin, Hyperoside, Procyanidin B2.

224. Raffo, A., Leonardi, C., Fogliano, V., Ambrosino, P., Salucci, M., Gennaro, L.,

Buglianesi, R., Giuffrida, F., and Quaglia, G.

Nutritional value of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1)

harvested at different ripening stages.

J. Agric. Food Chem., 2002, 50(22), 6550-6556.

Cherry tomato (cv Naomi).

Rutin, Quercetin, Naringenin, Chlorogenic acid, Caffeic acid, p-Coumaric acid,

Ferulic acid, Carotenoids, Ascorbic acid (reduced & total), Alpha-tocopherol.

225. Rechner, A.R., Wagner, E., Van Buren, L., Van de Put, F., Wiseman, S., and

Rice-Evans, C.A.

Black tea represents a major source of dietary phenolics among regular tea

drinkers.

Free Radic. Res., 2002, 36(10), 1127-1135.

Black tea (7 brands).

Epicatechin, Epigallocatechin, Epigallocatechin gallate, Epicatechin gallate,

Theaflavins (1-4), Quercetin glucosides, Kaempferol glucosides, Thearubigins

(total), Total flavonols, Total polyphenols, Hydroxycinnamic acids, Gallic acid.

226. Řehová, L., Škeřiková, V., and Jandera, P.

Optimisation of gradient HPLC analysis of phenolic compounds and flavonoids in

beer using a CoulArray detector.

J. Sep. Sci., 2004, 27, 1345-1359.

Czech Beer (Platan 11, light lager), German beer (Lowenbrau premium).

Catechin, Epicatechin, Rutin.

227. Reto, M., Figueira, M. E., Filipe, H. M., and Almeida, C. M. M.

Chemical composition of green tea (Camellia sinensis) infusions commercialized in

Portugal.

Plant Foods Hum Nutr, 2007, 62, 139-144.

Green tea.

Catechin, Epicatechin, Epicatechin gallate, Epigallocatechin, Epigallocatechin

gallate, Caffeine.

228. Revilla, E., Ryan, J-M., and Martin-Ortega, G.

Comparison of several procedures used for the extraction of anthocyanins from red

grapes.

J. Agric. Food Chem., 1998, 46(11), 4592-4597.

Red grapes (Cabernet Sauvignon).

Delphinidin, Cyanidin, Petunidin, Peonidin, Malvidin.

160

229. Revilla, E.

Analysis of flavonol aglycones in wine extracts by high performance liquid

chromatography.

Chromatographia, 1986, 22, 1-6.

Wine - red, white, Sherry.

Quercetin, Kaempferol, Myricetin, Isorhamnetin.

230. Ribani, H. F., Huber, L. S., and Ridriguez-Amaya, D. B.

Flavonols in fresh and processed Brazilian fruits.

J. Food Comp. Anal., 2009, 22, 263-268.

Acerola – raw, concentrated juice, frozen pulp, Apple, Cashew-apple – raw, ready-

to-drink juice, concentrated juice, frozen pulp, Fig, Guava, Jabuticaba, Orange,

Pitanga – raw, concentrated juice, frozen pulp, Strawberries.

Kaempferol, Myricetin, Quercetin.

231. Rodriguez-Delgado, M.-A., Gonzalez-Hernandez, G., Conde-Gonzalez, J.-E.,

and Perez-Trujillo, J.-P.

Principal component analysis of the polyphenol content in young red wines.

Food Chem., 2002, 78(4), 523-532.

Red wine.

Catechin, Epicatechin, Quercetin, Quercitrin, Myricetin, Kaempferol,

Hydroxybenzoic acids, Hydroxycinnamic acids (Caffeic acid, p-coumaric acid,

ferulic acid), Phenolic aldehydes.

232. Rodríguez-Delgado, M. A., Malovaná, S., Pérez, J. P., and Borges, T.

Separation of phenolic compounds by high-performance liquid chromatography

with absorbance and fluorimetric detection.

J. Chromatogr. A, 2001, 912, 249-257.

Red wine, White wine.

Catechin, Epicatechin, Myricetin, Quercetin, Kaempferol, Gallic acid,

Protocatechuic acid, Vanillic acid, Caffeic acid, Syringic acid, p-Coumaric acid,

Ferulic acid, trans-Resveratrol.

233. Rodríguez-Delgado, M. A., Pérez, M. L., Corbella, R., González, G., García

Montelongo, F. J.

Optimization of the separation of phenolic compounds by micellar electokinetic

capillary chromatography.

J. Chromatogr. A, 2000, 871, 427-438.

Wines - Spanish.

Catechin, epicatechin, Quercetin, rutin, Myricetin, Kaempferol, Ferulic acid, p-

Coumaric acid, Vannilic acid.

234. Romani, A., Vignolini, P., Galardi, C., Mulinacci, N., Benedettelli, s., and

Heimler, D.

Germplasm characterization of Zolfino Landraces (Phaseolus vulgaris L.) by

flavonoid content.

161

J. Agric. Food Chem., 2004, 52, 3838-3842.

Zolfino Landraces (Tuscan legume).

Quercetin, kaempferol, Daidzein, Genistein, delphinidin, Petunidin, Malvidin.

235. Rusak, G., Komes, D., Likić, S., Horžić, D., and Kovač, M.

Phenolic content and antioxidative capacity of green and white tea extracts

depending on extraction conditions and the solvent used.

Food Chemistry, 2008, 110, 852-858.

Green tea (bag, loose), White tea (bag, loose).

Epicatechin gallate, Epigallocatechin, Gallocatechin gallate, Epigallocatechin

gallate, Antioxidant capacity (FRAP, ABTS).

236. Rouseff, R. L.

Liquid chromatographic determination of naringin and neohesperidin as a detector

of grapefruit juice in orange juice.

J. Assoc. Off. Anal. Chem., 1988, 71, 798-802.

Orange juice, Grapefruit juice.

Naringin, Neohesperidin.

237. Rouseff, R. L., Barros, S. M., Dougherty, M. H., and Martin, S. F.

A survey of quality factors found in florida canned single-strength grapefruit juice

from the 1977-78, 1978-79, and 1979-80 seasons.

Proc. Fla. State Hort. Soc., 1980, 93, 286-289.

Grapefruit juice (canned).

Naringin, Limonin.

238. Sakakibara, H., Honda, Y., Nakagawa, S., Ashida, H., and Kanazawa, K.

Simultaneous determination of all polyphenols in vegetables, fruits, and teas.

J. Agric. Food Chem., 2003, 51 (3), 571-581.

Taro, Cabbage, Celery, Coriander, radish leaves, Turnip leaves, Broccoli, Cacao,

Tomato, Black soybean, Carob, Peas (garden), Kumquat, Orange, Sweet cherries,

Green tea (dry), Oolong tea (dry), Black tea (dry).

Quercetin, Kaempferol, Isorhamnetin, Apigenin, Luteolin, Catechin, Epicatechin,

Theaflavin, Theaflavin gallates.

239. Sampson, L., Rimm, E., Hollman, P.C.H., de Vries, J.H.M., and Katan, M.B.

Flavonol and flavone intakes in US health professionals.

J. Am. Diet. Assoc., 2002, 102(10), 1414-1420.

Apples (Delicious, Granny Smith, Macintosh), Avocado, Cantaloupe, Watermelon,

Alfalfa sprouts, Onions-Spanish (white, yellow), Pepper (green), Apple Juice

(Motts, Storebrand, Veryfine), Tea (Lipton, Salada, Tetley), Red wine (Cabernet

Sauvignon, Merlot, Syrah).

Quercetin, Myricetin, Kaempferol.

162

240. San, B. and Yildirim, A. N.

Phenolic, alpha-tocopherol, beta-carotene and fatty acid composition of four

promising jujube (Zizipus jujube Miller) selections.

J. Food Comp. Anal., 2010, 23, 706-710.

Jujube (Ber).

Catechin, Epicatechin, Quercetin, Caffeic acid, Chlorogeic acid, Ferulic acid, Beta-

carotene, p-Hydroxybenzoic acid.

241. Sanchez-Moreno, C., Plaza, L., de Ancos, B., and Cano., M.P.

Quantitative bioactive compounds assessment and their relative contribution to the

antioxidant capacity of commercial orange juices.

J. Sci. Food Agric., 2003, 83(5), 430-439.

Orange juice.

Naringenin, Hesperetin, Total flavanones, Carotenoids, Vitamin A, Vitamin C.

242. Sanchez-Moreno, C., Plaza, L., de Ancos, B., and Cano., M.P.

Effect of high-pressure processing on health-promoting attributes of freshly

squeezed orange juice (Citrus sinensis L.) during chilled storage.

Eur. Food Res. Technol., 2003, 216, 18-22.

Orange juice (freshly squeezed, variety Valencia late).

Naringenin, Hesperetin.

243. Sanchez-Moreno, C., Cao, G., Ou, B., and Prior, R.L.

Anthocyanin and proanthocyanin content in selected white and red wines. Oxygen

radical absorbance capacity comparison with nontraditional wines obtained from

highbush blueberry.

J. Agric. Food Chem., 2003, 51, 4889-4896.

Red wines.

delphinidin, Cyanidin, Petunidin, Peonidin, Malvidin, Catechin, Proanthocyanidin

dimmers, trimers, tetramers, Total Phenolics, ORAC.

244. Schauss, A. G., Wu, X., Prior, R. L., Ou, B., Patel, D., Huang, D., and

Kababick, J. P.

Phytochemical and nutrient composition of the freeze-dried Amazonian palm berry,

Euterpe oleracea Mart. (Acai).

J. Agric. Food Chem., 2006, 54, 8598-8603.

Acai berry powder.

Cyanidin, Peonidin.

245. Schieber, A., Keller, P., Carle, R.

Determination of phenolic acids and flavonoids of apple and pear by high-

performance liquid chromatography.

J. Chromatogr. A, 2001, 910, 265-273.

Apple juice, Pear, (apple pomace - not entered).

Catechin, Epicatechin, Quercetin, Procyanidin B1, Procyanidin B2, Coumaroyl

glucose,

163

Chlorogenic acid, Caffeic acid, Phloretin, Phloridzin, 5-hydroxymethyl furfural.

246. Schutz, K., Kammerer, D., Carle, R., and Schieber, A.

Identification and quantification of caffeoylquinic acids and flavonoids from

artichoke (Cynara scolymus L.) heads, juice and pomace by HPLC-DAD-ESI/MSn.

J. Agric. Food Chem., 2004, 52, 4090-4096.

Artichoke heads, juice and pomace.

Luteolin, Apigenin, Naringenin, Caffeoylquinic acids.

247. Sellappan, S., Akoh, C.C., and Krewer, G.

Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and

blackberries.

J. Agric. Food Chem., 2002, 50(8), 2432-2438.

Blueberries (Rabbiteye & Southern highbush), Blackberries.

Catechin, Epicatechin, Myricetin, Quercetin, Kaempferol, Gallic acid, p-Hydroxy

benzoic acid, Caffeic acid, p-Coumaric acid, Ferulic acid, Ellagic acid, Total

anthocyanins, Total polyphenolics.

248. Sellappan, s. and Akoh, C.

Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions.

J. Agric. Food Chem., 2002, 50, 5338-5342.

Vidalia onions.

Kaempferol, quercetin, Myricetin, Total Polyphenols, TEAC.

249. Shao, W. Powell, C., and Clifford, M. N.

The analysis by HPLC of green, black and pu’er teas produced in Yunnan.

J. Sci. Food Agric., 1995, 69, 535-540.

Black tea, Green tea, Pu’er tea.

Catechin, Epicatechin, Epicatechin-gallate, Epigallocatechin, Epigallocatechin-

gallate, Theogallin, Gallic acid, Theafavic acid, Epitheaflavic acid, Epitheaflavic

acid-3'-gallate, Theaflavin, Theaflavin-3-gallate, Theaflavin-3'-gallate, Theaflavin-3-

3'-gallate, Thearubigins.

250. Shishikura, Y. and Khokar, S.

Factors affecting the levels of catechins and caffeine in tea beverage: estimated

daily intakes and antioxidant activity.

J. Sci. Food Agric., 2005, 85, 2125-2133.

Green tea – leaves, powdered, bag.

Catechin, Epicatechin, Epicatechin gallate, Epigallocatechin, Epigallocatechin

gallate, Caffeine, Total phenols, Antioxidant activity (FRAP).

251. Simonetti, P., Piétta, P., and Testolin, G.

Polyphenol content and total antioxidant potential of selected Italian wines.

J. Agric. Food Chem., 1997, 45, 1152-1155.

Wines - red, white.

Quercetin, Kaempferol, Myricetin, Isorhamnetin, Rutin.

164

252. Šimunić, V., Kovač, s., Gašo-Sokač, d., Pfannhauser, W., and Murkovic, M.

Determination of anthocyanins in four Croatian cultivars of sour cherries (Prunus

cerasus).

Eur Food Res Technol, 2005, 220, 575-578.

Sour cherries.

Cyanidin.

253. Skegret, M. Kotnik, P., Hadolin, M., Hraš, A.R., Simonic, M., and Knez, Z.

Phenols, proanthocyanidins, flavones, and flavonols in some plant materials and

their antioxidant activities.

Food Chemistry, 2005, 89, 191-198.

Laurel, Oregano, Olive tree, Hypericum, Hawthorn.

Quercetin, Luteolin, Apigenin, Kaempferol, Myricetin.

254. Slimestad, R., Vangdal, E., and Brede, C.

Analysis of phenolic compounds in six Norwegian plum cultivars (Prunus

domestica L.).

J. Agric. Food Chem., 2009, 57, 11370-11375.

Plums- 6 cultivars.

Cyanidin, Peonidin, Quercetin, Caffeoylquinic acid.

255. Slimestad, R., Toskangerpoll, K., Nateland, H.S., Johannessen, T., and

Giske, N.H.

Flavonoids from black chokeberries, Aronia melanocarpa.

J. Food Comp. Anal., 2005, 18, 61-68.

Black Chokeberries.

Eriodictyol, Neochlorogenic acid, Chlorogenic acid, Quercetin, Cyanidin.

256. Spanos, G.A. and Wrolstad, R.E.

Influence of processing and storage on the phenolic composition of Thompson

seedless grape juice.

J. Agric. Food Chem., 1990(a), 38(7), 1565-1571.

Grape juice (from Thompson seedless grapes).

Catechin, Epicatechin, Procyanidins B1-B4, Trimer + Tetramer, Total procyanidins,

Total unknowns.

257. Spanos, G.A., Wrolstad, R.E., and Heatherbell, D.A.

Influence of processing and storage on the phenolic composition of apple juice.

J. Agric. Food Chem., 1990(b), 38(7), 1572-1579.

Apple juice (from Granny Smith, Red delicious, McIntosh, & Spartan variety).

Catechin, Epicatechin, Quercetin glycosides & totals, Procyanidins B1-B4, Total

procyanidins, Phloretin glycosides & totals, Cinnamics.

165

258. Steadman, K. J., Burgoon, M.S., Lewis, B.A., Edwardson, S., and Obendorf,

R.L.

Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions.

J. Sci. FoodAgric., 2001, 81, 1094-1100.

Buckwheat groats, Buckwheat flour.

Rutin, Quercetin.

259. Steinhaus, B., and Engelhardt, U. H.

Theaflavins in black tea.

Z Lebensm Unters Forsch, 1989, 188, 509-511.

Black tea.

Total theaflavins, Theaflavin, Theaflavin-e gallate, Theaflavin-3'-gallate, Theaflavin-

3-3'-gallate.

260. Stewart, A. J., Bozonnet, S., Mullen, W., Jenkins, G., Lean, M. E. J., and

Crozier, A.

Occurrence of flavonols in tomatoes and tomato-based procucts.

J. Agric. Food Chem., 2000, 48, 2663-2669.

Tomatoes - Spanish, Israeli, South African, English, Scottish -Beefsteak, Cherry,

Yellow.

Quercetin, Kaempferol.

261. Suárez, B., Picinelli, A., Mangas, J. J.

Solid-phase extraction and high-performance liquid chromatographic determination

of polyphenols in apple musts and ciders.

J. Chronmatogr. A, 1996, 727, 203-209.

Apple - must, cider.

Epicatechin, Quercetin, Caffeic acid, p-Coumaric acid.

262. Tarola, A. M., Milano, F., and Giannetti, V.

Simultaneous determination of phenolic compounds in red wines by HPLC.

Analytical Letters, 2007, 40, 2433-2445.

Red wines – Prinitivo Puglia, Castel de Polis, Solopaca, Montepulciano, Barbera,

Ciro, Merlot, Colferraio, Rosso del Salento, Primitivo di Manduria.

Catechin, Epicatechin, Quercetin, Gallic acid, Caffeic acid, Chlorogenic acid,

Resveratrol.

263. Teissedre, P-L., and Landrault, N.

Wine phenolics: contribution to dietary intake and bioavailability.

Food Res. Int., 2000, 33, 461-467.

Wines - red, white.

Catechin, Epicatechin, Malvidin, Procyanidin B1, B2, B3, B4, Caffeic acid p-

Coumaric acid, gallic acid.

166

264. Tomas-Barberan, F.A., Gil, M.I., Cremin, P., Waterhouse, A.L., Hess-Pierce,

B., and Kader, A.A.

HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and

plums.

J. Agric. Food Chem., 2001, 49, 4748-4760.

Nectarines (white & yellow flesh), Peaches (white & yellow flesh), Plums (red &

yellow).

Catechin, Epicatechin, Quercetin glycosides, Cyanidin glycosides, Hydrocinnamic

acid derivatives, Procyanidins (B1 & others for nectarines and peaches; B1, B2,

B4, A-type dimers, & others for plums), Totals.

265. Tomás-Lorente, F., García-Viguera, C., Ferreres, F., and Tomás-Barberán, F.

Phenolic compounds analysis in the determination of fruit jam genuineness.

J. Agric. Food Chem., 1992, 40, 1800-1804.

Jams - Apricot, Peach, Plum, Strawberry, Sour Orange.

Quercetin, Kaempferol, Rutin, Naringin, Neohesperidin.

266. Toyoda, M., Tanaka, K., Hoshino, K., Akiyama, H., Tanimura, A., and Saito, Y.

Profiles of potentially antiallergic flavonoids in 27 kinds of health tea and green tea

infusions.

J. Agric. Food Chem., 1997, 45, 2561-2564.

Green teas, Health teas.

Quercetin, Myricetin, Kaempferol, Apigenin, Luteolin, Scutellarein.

267. Trichopoulou, A., Vasilopoulou, E., Hollman, P., Chamalides, Ch., Foufa, E.,

Kaloudis,Tr., Kromhout, D., Miskaki, Ph., Petrochilou, I., Poulima, E.,

Stafilakis, K., and Theophilou, D.

Nutritional composition and flavonoid content of edible wild greens and green pies:

a potential rich source of antioxidant nutrients in the Mediterranean diet.

Food Chem., 2000, 70, 319-323.

Fennel, Chive, Annual saw-thistle, Hartwort, Corn poppy, Dock - broad leaf, Queen

Anne’s lace, Cretan green pie.

Quercetin, Kaempferol Myricetin, Isorhamnetin, Luteolin, Apigenin.

268. Tsanova-Savova, S., and Ribarova, F.

Free and conjugated myricetin, quercetin, and kaempferol in Bulgarian red wines.

J. Food Comp. Anal., 2002, 15, 639-645.

Red wines (Bulgarian).

Myricetin, Quercetin, Kaempferol.

269. Tsanova-Savova, S., Ribarova, F., and Gerova, M.

(+)-Catechin and (-)-Epicatechin in Bulgarian fruits.

J. Food Comp. Anal., 2005, 18, 691-698.

Apple, Pear, Peach, Apricot, Plum, Cherry, sweet, Cherry, sour, Raspberry,

Blackberry, Strawberry, Blueberry, Grape, black, Grape, white, Melon, Fig.

Catechin, Epicatechin.

167

270. Tsao, R., Yang, R., Young, J.C., and Zhu, H. T

Polyphenolic profiles in eight apple cultivars using high-performance liquid

chromatography (HPLC).

J. Agric. Food Chem., 2003, 51, 6347-6353.

Apples(Empire, McIntosh, Cortland, Red Delicious, Northen Spy, Golden Delicious,

Ida Red).

Catechin, Epicatechin, Procyanidin B2, Cyanidin, Quercetin, Phloretin, Phloridzin,

Total polyphenolics.

271. Tsushida T., and Suzuki, M.

Content of flavonol glucosides and some properties of enzymes metabolizing the

glucosides in onion.

J. Jap. Soc. Food Sci. Technol., 1996, 43, 642-649.

Onion - yellow (7 cultivars), red (1 cultivatar), white (3 cultivars).

Quercetin, Isorhamnetin.

272. Unilever Bestfoods, North America.

Summary Flavonoid Content of Teas in the U.S. Market.

Unpublished Data, 2002.

273. Usenik, V., Štampar, F., and Veberič, R.

Anthocyanins and fruit color in plums (Prunus domestica L.) during ripening.

Food Chemistry, 2009, 114, 529-534.

Plums – 4 varieties.

Cyanidin, Peonidin.

274. Usenik, V., Fabčič, J., and Štampar, F.

Sugars, organic acids, phenolic composition and antioxidant activity of sweet

cherry (Prunus avium L.).

Food Chemistry, 2008, 107, 185-192.

Sweet cherries.

Epicatechin, Quercetin, Chlorogenic acid, p-Coumaroylquinic acid, Total phenols,

Antioxidant activity (Antioxidant Equivalent of Ascorbic Acid, AEAC).

275. Valles, B.S., Santamaria Victorero, J., Mangas Alonso, J.J., and Blanco

Gomis, D.

High-performance liquid chromatography of the neutral phenolic compounds of low

molecular weight in apple juice.

J. Agric. Food Chem., 1994, 42, 2732-2736.

Apple juice (N Senora, San Pedro, & San Juan varieties).

Catechin, Epicatechin, Rutin, Quercetrin, Isoquercetin + Hyperin, Procyanidins B1,

B2, C1 + tetramer, Unknown procyanidin, , Phloretin xyloglucoside, Unknown

flavonol, Avicularin, Phloridzin.

168

276. Valavanidis, A., Vlachogianni, T., Psomas, A., Zovoili, A., and Siatis, V.

Polyphenolic profile and antioxidant activity of five apple cultivars grown under

organic and conventional agricultural practices.

Int. J. Food Sci. Technol., 2009, 44, 1167-1175.

Apples – Red Delicious Starking, Golden Delicious, Granny Smith, Royal Gala,

Jona Gold.

Catechin, Epicatechin, Procyanidins, Cyanidin, Quercetin, Chlorogenic acid.

277. Vanamala, J., Reddivari, L., Yoo, K. S., Pike, L. M., and Patil, B. S.

Variation in the content of bioactive flavonoids in different brands of orange and

grapefruit juices.

J. Food Comp. Anal., 2006, 19, 157-166.

Orange juice, Grapefruit juice – different brands.

Hesperitin, Naringenin, Didymin, Poncirin, Quercetin.

278. Vandercook, C. E., and Tisserat, B.

Flavonoid changes in developing lemons grown in vivo and in vitro.

Phytochemistry, 1989, 28, 799-803.

Lemon.

Hesperidin, Rutin, Diosmin.

279. van der Sluis, A.A., Dekker, M., de Jager, A., and Jongen, W.M.F.

Activity and concentration of polyphenolic antioxidants in apple: Effect of cultivar,

harvest year, and storage conditions.

J. Agric. Food Chem., 2001, 49(8), 3606-3613.

Apples-w/o skin & whole (Jonagold)

Quercetin glycosides, Epicatechin, Phloridzin, Chlorgenic acid.

280. Veberic, R., Jakopic, J., Stampar, F., and Schmitzer, V.

European elderberry (Sambucus nigra L.) rich in sugars, organic acids,

anthocyanins and selected polyphenols.

Food Chemistry, 2009, 114, 511-515.

European elderberries.

Cyanidin, Quercetin.

281. Veberic, R., Colaric, M., and Stampar, F.

Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern

Mediterranean region.

Food Chemistry, 2008, 106, 153-157.

Fig – 3 cultivars.

Catechin, Epicatechin, Quercetin, Gallic acid, Chlorogenic acid, Syringic acid.

282. Velioglu, Y. S., Ekici, L., and Poyrazoglu, E. S.

Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and

astringency removal of its commercial juice.

Int. J. Food Sci. Technol., 2006, 41, 1011-1015.

169

European cranberrbush berries.

Catechin, Epicatechin, Procyanidin, Cyanidin, Quercetin, Chlorogenic acid,

Hydroxybenzoic acid, Total phenolics.

283. Vrhovsek, U., Rigo, A., Tonon, D., and Mattivi, F.

Quantitation of polyphenols in different apple varieties.

J. Agric. Food Chem., 2004, 52, 6532-6538.

Apples – Renetta, Red Delicious, Granny Smith, Morgenduft, Golden Delicious,

Royal Gala,Braeburn, Fuji.

Catechin, Epicatechin, Procyanidins, Cyanidin, Quercetin, Total polyphenols,

Hydroxycinnamates (5'-caffeoyl, p_Comaroylquinic, p-Coumaric acids),

Dihydrochacones (Phloridzin, Phloretin).

284. Vuorinen, H., Määttä, Törrönen, R.

Content of the flavonols Myricetin, Quercetin, and Kaempferol in Finnish berry

wines.

J. Agric. Food Chem., 2000, 48, 2675-2680.

Berry wines Red - Black currant, Red currant, Strawberry, Raspberry, black

currant-strawberry, raspberry, black currant-crowberry, Black currant-crowberry-

rose hip, Crowberry, Bog whortleberry- strawberry-black currant-crowberry, Berry

wines White - White currant, Gooseberry.

Quercetin, Kaempferol, Myricetin.

285. Wang, S. Y., Chen, H., Camp, M. J., and Ehlenfeldt, M. K.

Flavonoid constituents and their contribution to antioxidant activity in cultivars and

hybrids of rabbiteye blueberry (Vaccinium ashei Reade).

Food Chemistry, 2012, 132, 855-864.

Blueberries Rabbiteye (36 cultivars) and hybrids (6).

Myricetin, Quercetin, Cyanidin, Delphinidin, Malvidin, Petunidin.

286. Wang, C. Y., Wang, S. Y., and Chen, C.

Increasing antioxidant activity and reducing decay of blueberries by essential oils.

J. Agric. Food Chem., 2008, 56, 3587-3592.

Blueberries.

Kaempferol, Myricetin, Quercetin, Cyanidin, Delphinidin, Malvidin, Petunidin,

Chlorogenic acid, Resveratrol.

287. Wang, S. Y., Chen, C., Sciarappa, W., Wang, C. Y., and Camp, M.

Fruit quality, antioxidant capacity, and flavonoid content of organically grown and

conventionally grown blueberries.

J. Agric. Food Chem., 2008, 56, 5788-5794.

Blueberries.

Myricetin, Quercetin, Cyanidin, Delphinidin, Malvidin, Petunidin, Chlorogenic acid,

Resveratrol, Total phenolics, ORAC.

170

288. Wang, M., Simon, J.E., Aviles, I.F., He, K., Zheng, Q-Y., Tadmor, Y.

Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.).

J. Agric. Food Chem., 2003, 51, 601-608.

Artichoke heads (Imperial Star, Green Globe, Violet).

Apigenin, Luteolin, Naringenin, 1-caffeoylquinic acid, chlorogenic acid, Cynaroside,

Cynarin.

289. Wang, S.Y., and Lin, H-S.

Compost as a soil supplement increases the level of antioxidant compounds and

oxygen radical absorbance capacity in strawberries.

J. Agric. Food Chem., 2003, 51, 6844-6850.

Strawberries (Allstar, Honeoye).

Kaempferol, Elagic acid, p-Coumaroyl glucose, Dihydroflavonol, Cyanidin,

Pelargonidin, ORAC.

290. Wang, S.Y., Zheng, W., and Galleta, G.

Cultural system affects fruit quality and antioxidant capacity in strawberries.

J. Agric. Food Chem., 2002, 50, 6534-6542.

Strawberries (Allstar, Earliglow, Delmarvel, Latestar, Lester, Mohawk, Norteaster,

Redchief, B28, B35, B244-89, MEUS 8, MEUS 9, US 292).

Quercetin, Kaempferol, Ellagic acid, p-Coumaroyl glucose, Cyanidin, Pelargonidin,

Fructose, Glucose, Sucrose, Malic acid, Citric acid, Ascorbic acid, Soluble solids,

ORAC.

291. Wang, H. F., Helliwell, K.

Determination of flavonols in green and black tea leaves and green tea infusions

by high-performance liquid chromatography.

Food Res. Int., 2001, 34, 223-227.

Green tea leaves, Black tea leaves, Green tea infusions.

Quercetin, Kaempferol, Myricetin

292. Wang, H., Nair. M. G., Iezzoni, A. F., Strasburg, G. M., Booren, A. M., and

Gray, I.

Quantification and characterization of anthocyanins in Balaton tart cherries.

J. Agric. Food Chem., 1997, 45, 2556-2560.

Cherries - Balaton, Montmorency.

Cyanidin.

293. Will, F., Hilsendegen, P., Bonerz, D., Patz, C-D., and Dietrich, H.

Analytical composition of fruit juices from different sour cherry cultivars.

J. Appl. Bot. Food Qual., 2005, 79, 12-16.

Sour cherry juices – 5 cultivars.

Catechin, epicatechin, Quercetin, Cyanidin, Peonidin, 3-, 5-Coumaroylquinic acid,

Chlorogenic acid.

171

294. Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., and

Prior, R. L.

Concentrations of anthocyanins in common foods in the United States and

estimation of normal consumption.

J. Agric. Food Chem., 2006, 54, 4069-4075.

Fruits: Apples (Fuji, Gala, Red delicious), Blackberry, Marion blackberry, Blueberry

(cultivated, wild), Cherry (sweet), Chokeberry, cranberry, Currant (black, red),

Elderberry, Gooseberry, Grape (red, Concord), Nectarine, Peach, Plum (black),

Raspberry (black, red), Strawberry. Vegetables: Black bean, Eggplant, Red

cabbage, Red leaf lettuce, Red onion, Red radish, Small red beans. Nuts:

Pistachio.

295. Wu, X., Gu, L., Prior, R. L., and McKay, S.

Characterization of anthocyanins and proanthocyanidins in some cultivars of

Ribes, Aronis, and Sambucus and their antioxidant capacity.

J. Agric. Food Chem., 2004, 52, 7846-7856.

Black Currants (cv.. Ben Alder, Ben Navis, Ben, Lomond, Ben Tirran, Titania,

Ukraine), Gooseberries (cv. Winham, Lancashire, Dan’s Mistake, Careless),

Chokeberries, Elderberries, Red Currants.

Cyanidin, Delphinidin, Pelargonidin, Peonidin, Petunidin, Total Phenolics, ORAC.

296. Yamada, K., Naemura, A., Sawashita, N., Noguchi, Y., and Yamamoto, J.

An onion variety has natural antithrombotic effect as assessed by

thrombosis/thrombolysis models in rodents.

Thrombosis Res., 2004, 114, 213-220.

Onion yellow (Kitamiko27, Toyohira, Kitawasa3, Tsukisappu, Superkitamomiji,

CS3-12, Rantaro, 2935A, K83211), Onion red (Tsukiko22).

Quercetin, Platelet reactivity, Coagulation, Thrombolytic activity.

297. Yang, B., Halttunen, T., Raimo, O., Price, K., and Kallio, H.

Flavonol glycosides in wild and cultivated berries of three major subspecies of

Hippophaë rhamnosides and changes during harvesting period.

Food Chemistry, 2009, 115, 657-664.

Sea buckthorn berries, wild.

Isorhamnetin, Quercetin.

298. Yao, L., Jiang, Y., Singanusong, R., D’Arcy, B., Datta. N., Caffin, N., and

Raymont, K.

Flavonoids in Australian Melaleuca, Guia, Lophostemon, Banksia and Helianthus

honeys and their potential for floral authentication.

Food Res. Int., 2004, 37, 166-174.

Honeys (Australia).

Myricetin, Quercetin, Luteolin, Kaempferol, Isoramnetin, Tricetin,

PinocembrinChrysin,Pinobanksin, Genkwanin.

172

299. Yao, L., Jiang, Y., D’Arcy, B., Singanusong, R., Datta. N., Caffin, N., and

Raymont, K.

Quantitative high-performance liquid chromatography analyses of flavonoids in

Australian Eucalyptus honeys.

J. Agric. Food Chem., 2004, 52, 210-214.

Honeys (Australian Ecalyptus ).

Myricetin, Quercetin, Luteolin, Kaempferol, Isoramnetin, Tricetin,

PinocembrinChrysin,Pinobanksin.

300. Yilmaz, Y., and Toledo, R.T.

Major flavonoids in grape seeds and skins: Antioxidant capacity of catechin,

epicatechin, and gallic acid.

J. Agric.Food Chem., 2004, 52, 255-260.

Grape seeds (Muscadine).

Catechin, Epicatechin, Gallic acid, ORAC.

301. Yoo, K.M., Lee, K.W., Park, J.B., Lee, H.J., and Hwang, I.K.

Variation in major antioxidants and total antioxidant activity of yuzu (Citrus junos

Sieb ex Tanaka) during maturation and between cultivars.

J. Agric. Food Chem., 2004, 52, 5907-5913.

Yuzu (Citrus fruit) cv. Wando, Goheung, Sadeung.

Hesperetin, Naringenin, Total Phenolics, Vitamin C, Total antioxidant activity.

302. You, Q., Wang, B., Chen, F., Huang, Z., Wang, X., and Luo, P.

Comparison of anthocyanins and phenolics in organically and conventionally

grown blueberries, in selected cultivars.

Food Chemistry, 2011, 125, 201-208.

Blueberries – Powder blue, Climax, Tifblue.

Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin, Quercetin, Caffeic acid,

Chlorogenic acid, p-Coumaric acid, Total phenols, Total anthocyanins, ORAC.

303. Young, J. E., Zhao, X., Carey, E. E., Welti, R., Yang, S-S., and Wang, W.

Phytochmical phenolics in organically grown vegetabes.

Mol. Nutr. Food Res., 2005, 49, 1136-1142.

Lettuce - Kalura leaf, Red Sails leaf, Collard green (top bunch), Pac Choi.

Apigenin, Luteolin, Kaempferol, Quercetin.

304. Yusof, S., Ghazali, H. M., and King, G. S.

Naringin content in local citrus fruits.

Food Chem., 1990, 37, 113-121.

Pummelo, Rough lime.

Naringin.

305. Yousfi, K., Cert, R. M., and Garćia, J. M.

Changes in quality and phenolic compounds of virgn olive oils during objectively

described fruit maturation.

173

Eur. Food Res. Technol., 2006, 223, 117-124.

Olive oils (Arbequina and Picual cultivars).

Apigenin,Luteolin, Other phenolic compounds.

306. Zafrilla, P., Ferreres, F., and Tomas-Barberan, F.A.

Effect of processing and storage on the antioxidant ellagic acid derivatives and

flavonoids of red raspberry (Rubus idaeus) jams.

J. Agric. Food Chem., 2001, 49(8), 3651-3655.

Raspberies raw and Jam.

Quercetin, Kaempferol, Ellagic acid.

307. Zheng, W. and Wang, S.Y.

Oxygen radical absorbing capacity of phenolics in blueberries, cranberries,

chokeberries, and lingonberries.

J. Agric. Food Chem., 2003, 51, 502-509.

Blueberries, Cranberries, Chokeberries, Lingonberries.

Kaempferol, Myricetin, Quercetin, Cyanidin, Malvinidin, Peonidin, Petunidin,

Chlorogenic acid, Vanillic acid, Caffeic acid, p-Coumaric acid, Total phenols, Total

anthocyanins, ORAC

308. Zheng, W. and Wang, S.Y.

Antioxidant activity and phenolic compounds in selected herbs.

J. Agric. Food Chem., 2001, 49(11), 5165-5170.

Garden Sage, Marjoram-hard, sweet, Mexican Oregano, Garden Thyme,

Rosemary.

Luteolin, Apigenin, Naringin (naringenin-5-rhamnosidoglucoside), Rutin, Quercetin-

3-O-rhamnosyl-(1-2)-rhamnosyl-(1-6)-glucoside, Kaempferol-3-O-rhamnosyl-(1-2)-

rhamnosyl-(1-6)-glucoside, Vanillic acid, Caffeic acid, Rosmarinic acid, Hispidulin,

Cirsimaritin, Carnosic acid, Rosmanol, Total phenolics .

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