USDA Database for the Flavonoid Content 

of Selected Foods 

Release 2.1 

Prepared by the

Nutrient Data Laboratory 

Food Composition Laboratory 

Beltsville Human Nutrition Research Center 

Agricultural Research Service 

U.S. Department of Agriculture 

January 2007

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@ba.ars.usda.gov

Web site: http://www.ars.usda.gov/nutrientdata
i

Table of Contents 

Documentation...................................................................................................1 

Subclasses of flavonoids and selected compounds......................................2 

Procedures used to generate the Tabled Values...........................................2 

Data evaluation ............................................................................................4 

Format of the tables .....................................................................................4 

Flavonoid content of selected foods ......................................................5 

Sources of data.......................................................................................6 

References cited in the documentation ..................................................6 

Chemical structures of flavonoids ...............................................................8 

USDA Database for the Flavonoid Content of Selected Foods.......................11 

USDA Database for the Flavonoid Content of Dried Teas..............................93 

Sources of data.................................................................................................95 
ii

ERRATA 

Following the release of “USDA Database for Flavonoid Content of Selected Foods, 

Release 2” in August 2006, several analytical experts in flavonoid chemistry notified 

NDL that the gallocatechin value in cacao beans and epigallocatechin-3 gallate values in 

some chocolates were unusually high. We consulted with other USDA scientists and 

reviewed the sources of those data. Following the review we concurred with the external 

analytical scientists and decided to remove 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). We have recently 

issued the corrected version as “USDA Database for Flavonoid Content of Selected 

Foods, Release 2.1”. If you have downloaded release 2 before January 31, 2007; we 

recommend that you replace it with Release 2.1. 
1

Documentation for the Update of the USDA Database for Flavonoid Content of 

Selected foods, Release 2.1 (2007) 

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 increasing the release of 

endothelial nitric oxide (NO) and inducing vasodilatation. Anthocyanidins may also 

protect LDL cholesterol oxidation through their high antioxidant activity (Arab et al., 

2005). Evidence supporting cancer prevention effects of flavonoids is limited and 

conflicting, but some organ-specific associations have been reported (Le Marchand, 

2002; Nichenametla et al; 2006). A large volume of analytical data on food flavonoids 

has been published since the release of the first database, “USDA Database for the 

Flavonoid Content of Selected Foods”, in March 2003 on Nutrient Data Laboratory’s 

(NDL) Web site: http://www.ars.usda.gov/nutrientdata. 

Since limited data existed for U.S. foods, plans to update and expand the database 

included the procurement and analysis of nationally representative samples of 59 fruits, 

vegetables, and nuts. This phase was completed through the USDA’s National Food and 

Nutrient Analysis Program (NFNAP). The Food Composition Laboratory (FCL) of the 

ARS/USDA analyzed these samples using a methodology developed by Merken et al. 

(2001) to analyze flavonoids in all five subclasses (flavonols, flavones, flavanones, 

flavan-3-ols, and anthocyanidins) simultaneously. New analytical data for 

anthocyanidins in U.S. fruits and vegetables were also provided by Wu and Prior of the 

Arkansas Children’s Nutrition Center/ARS (Wu et al. 2006), using NFNAP and other 

samples. The relevant articles published since 2002 were also retrieved and reviewed. 

One hundred and two 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 USDA analytical data and other valid analytical data 

from both U.S. and international sources published from 2002 to early 2005 were merged 

with the data included in the first database from 2003. After review and statistical 

analysis, approximately 168 new foods have been added in the updated database. Values 

were added for additional compounds for some foods published in the earlier database. 

 

The NDL had released a separate database, “USDA-Iowa State University Database on 

the Isoflavone Content of Foods” on its web site in 1999. Therefore isoflavones are not 

included in this database. Similarly proanthocyanidins are not included in this database 

as a separate database, “USDA Database for the Proanthoycanidin Content of Selected 

Foods” was released on NDL’s web site in August 2004. 
2

Subclasses of flavonoids and selected compounds: 

$ FLAVONOLS: Isorhamnetin, Kaempferol, Myricetin, Quercetin (Figure 1)

$ FLAVONES: Apigenin, Luteolin (Figure 2)

$ FLAVANONES: Eriodictyol, Hesperetin, Naringenin (Figure 3) 

$ FLAVAN-3-OLS: Catechins and gallic acid esters of catechins, Epicatechins and 

gallic acid esters of epicatechins, Theaflavins and gallic acid esters of theaflavins, 

Thearubigins (Figure 4 and 5)

$ ANTHOCYANIDINS: Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, 

Petunidin (Figure 6) 

Procedures used to generate the Tabled Values

Only those data generated by acceptable 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 because of 

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, many 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 molecular weight to make data 

consistent across the database. 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. 

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 and are reported 

as might be served (e.g., mg/100g). Analytical reports typically provided data for tea as 

infusions. The practice of brewing 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 with 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 

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 
3

(as consumed). A separate table for flavonoids in dry tea (mg/100g of dry tea leaves), 

previously included in the 2003 release, is repeated here for the convenience of the user. 

For most of these entries, the values for dry teas were back-calculated from the values for 

tea infusions. There are no changes to this table in this release. This table will help in 

comparing the flavonoid content of different kinds of teas. 

 

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. 

For example, while pomegranates contain anthocyanidins, no values for anthocyanidins 

are listed in the table, as data for these compounds in pomegranate were not available. 

As mentioned earlier, values for total anthocyanidins, usually reported as the equivalent 

of only one standard used for quantitation (e.g., total anthocyanidins as cyanidin 

equivalents), are not used in the database because considerable discrepancy was observed 

in the values of the same food if the total was obtained by adding individual 

anthocyanidin values reported in other studies. 

Considerable variation was observed in the flavonoid content in 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 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). 

In this database, values for individual flavonoids in a particular food are taken from 

available acceptable references. Also, most of the values are based on a limited number 

of samples. This may account for the higher apparent variability in flavonoid content for 

some foods or flavonoids. However, more values were available for this release for a 

number of commonly consumed foods and lower variability was observed in some cases. 

More analyses would be needed to investigate the inherent variabilities in the flavonoid 

content of foods where observed variability of values in the database is large. 

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 are 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. 
4

Data evaluation

The data were evaluated for quality using new procedures developed by scientists at the 

NDL as part of the new Nutrient Databank System (Holden et al., 2002). These 

procedures were based on criteria described earlier (Holden et al., 1987; and Mangels et 

al., 1993) with some modifications. Procedures developed for the 2003 database were 

followed (Holden et al., 2005). The five categories evaluated include: 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 information 

presented in each reviewed paper was evaluated for 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. 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 in 

alphabetical order and each food has a nutrient data bank (NDB) number (a five digit 

numerical code used in the SR) if they match to a food in SR. As the data came from 

various sources, both in the United States and 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 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 are weighted to account for the different number of samples among the various 

studies used. The weighted mean is, 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 specific compounds. 

Format of the tables

The USDA Database for the Flavonoid Content of Selected Foods is presented as a PDF 

file. A user will need the Adobe® Acrobat® reader to view the report of the database. For 

the convenience of the user, the flavonoid database is imported into a Microsoft®
5

Access database (flav02.mdb). This database follows the same structure as that used for 

SR. This will allow the user to use the database on his/her own computer with other 

programs. 

Flavonoid content of selected foods

This table contains values for individual flavonoid compounds for 385 foods. The fields 

in the Microsoft® Access database are as follows: 

Food Descriptions (file name = FOOD_DES). The Food Description table contains the 

descriptions of the food items. It links to the other tables in the flavonoid database 

through the NDB number. For those items in the SR1 additional information (e.g., 

common names, and percentage and description of refuse) can be obtained by linking this 

table to the corresponding table in SR. 

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 Flavonoids Database which do not have 

corresponding entries in the USDA National Nutrient Database for 

Standard Reference (SR)1

 are assigned NDB Nos. starting with 

either ‘99’ or ‘97’. 

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

Description Food description. Scientific names are also provided for raw or 

unprocessed items. 

1

 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@ba.ars.usda.gov. 

Flavonoid Data (file name = FLAV_DAT). The Flavonoid Data File contains the 

flavonoid values and information about the values, including statistical information, 

expert system ratings, and sources of data. It links to the Food Description File through 

the NDB. No. and to the Nutrient Definition file through the Nutrient Number. 

Table 3.—Flavonoid Data Table. 

Field Name Description 

NDB No. 5-Digit Nutrient Databank number. 

Nutr_No Unique 3-digit identifier code for a flavonoid. 

Value The flavonoid 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 value and SE. 
6

Min Minimum value from data points used. 

Max Maximum value from data points used. 

CC Confidence Code, designated as A, B, C, or D. CC is a general 

indicator of the quality of the data (A=best). The procedure for 

determining CC is described in Holden et al., J. Food Comp. Anal. 

15:339-348, 2002. 

Data_Src Sources of Data. The full citation for each data source can be 

found in the “Sources of Data” section. 

Nutrient Definition (file name = NUTR_DEF). The Nutrient Definition file is a support 

file to the Nutrient Data file. It contains the nutrient number, flavonoid subclass, and 

description of the flavonoid. It links to the Nutrient Data file through the nutrient number. 

Table 4.—Nutrient Definition Table. 

Field Name Description 

Nutr_No Unique 3-digit identifier code for a flavonoid. 

Description Name of the flavonoid. 

Subclass The flavonoid subclass to which the individual flavonoid belongs. 

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 “Sources of Data” 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. 

References Cited in the Documentation 

Amiot et al., J. Agric. Food Chem., 1995, 43, 1132-1137 

Arab et al., Proceedings of the ILSI North America Workshop, May 31-June 1, 2005, 

Washington, DC. J. Nutr.(Submitted) 

Arts et al., J. Agric. Food Chem., 2000, 48(5), 1752-1757 

Dixon and Palva, The Plant Cell, 1995, 7, 1085-1097 

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 

Holden et al., Food Nutr. Bull., 1987, 9(suppl.), 177-193 

Le Marchand L., Biomed Pharmacother., 2002, 56, 296-301 

Mangels et al., J. Am. Diet Assoc., 1993, 93, 284-296 

Merken et al., J. Food Comp. Anal., 2001, 49, 2727-2732. 

Nichenametla et al., Crit. Rev. Food Sci. Nutr., 2006, 161-183 
7

Patil et al., New Phytol., 1995, 130, 340-355 

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 

Wu et al., J. Agric. Food Chem., 2006, 54, 4069-4075 

 
8

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

isorhamnetin) 

HO O

OH

R1

OH

OH

O

R2

A

B

C

7

8

6

5 4

3

2

2' 4'

5'

6'

3'

Flavonol R1 R 2

Isorhamnetin OMe H 

Kaempferol H H 

Myricetin OH OH 

Quercetin OH H 

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

HO O

OH

OH

O

R1

Flavone R1 

Apigenin H 

Luteolin OH 

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

HO O

OH

R1

O

R2

Flavanone R1 R2

Eriodictyol OH OH 

Hesperetin OMe OH 

Naringenin OH H 
9

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

OH

OH

OH

O

O

 

 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. 

O

O

HO

HO

HO

OH

OH

OH

OH

O

R1

R2

Theaflavin R1 R2

Theaflavin OH OH 

Theaflavin-3-gallate Gallate OH 

Theaflavin-3’-gallate OH Gallate 

Theaflavin-3,3’-digallate Gallate Gallate 

O

OH

R1

OH

HO

R2

R3

OH
10

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

pelargonidin, peonidin, petunidin). 

HO O

OH

R1

OH

OH

R2

+

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 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epicatechin 0.33 14 0.27 0.00 3.79 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 2.07 15 0.84 0.00 10.06 

Flavan-3-ols 

(+)-Gallocatechin 0.08 4 0.03 0.00 0.10 

Flavanones Hesperetin 0.00 1 0.00 0.00 

Naringenin 0.00 1 0.00 0.00 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.81 2 0.81 0.00 1.63 Myricetin 0.03 2 0.03 0.00 0.05 

14003 Alcoholic beverage, beer, 

regular, all 

Flavonols 

Quercetin 0.02 11 0.01 0.00 0.09 

Kaempferol 0.03 28 0.01 0.00 0.33 Myricetin 0.72 28 0.12 0.13 2.26 

99323 Alcoholic beverage, 

wine, berry, colored 

Flavonols 

Quercetin 0.63 28 0.08 0.14 2.43 

Flavonols Kaempferol 0.00 2 0.00 0.00 Flavonols Myricetin 0.00 2 0.00 0.00 

99074 Alcoholic beverage, 

wine, berry, white 

Flavonols Quercetin 0.20 2 0.21 0.00 0.41 

Flavan-3-ols (-)-Epicatechin 1.25 3 1.25 1.25 

(+)-Catechin 1.60 6 0.47 0.37 2.37 Isorhamnetin 0.00 3 0.00 0.00 Kaempferol 0.00 3 0.00 0.00 Myricetin 0.00 3 0.00 0.00 

99075 Alcoholic beverage, 

wine, sherry 

Flavonols 

Quercetin 0.01 3 0.01 0.01 

Anthocyanidins Cyanidin 0.40 90 0.11 0.00 7.17 Anthocyanidins Delphinidin 1.04 85 0.09 0.17 2.50 Anthocyanidins Malvidin 7.00 104 1.05 0.00 93.42 Anthocyanidins Peonidin 0.84 85 0.22 0.04 16.08 Anthocyanidins Petunidin 0.93 85 0.09 0.18 1.76 

(-)-Epicatechin 3.28 870 0.09 0.23 16.50 (-)-Epicatechin 3-gallate 0.01 19 0.01 0.00 0.11 (-)-Epigallocatechin 0.06 18 0.01 0.00 0.28 

14096 Alcoholic beverage, 

wine, table, red 

Flavan-3-ols 

(-)-Epigallocatechin 3-gallate 0.00 18 0.00 0.00 

1 Table contains data for those compounds where analytical data were available; lack of data does not mean the compound is not p
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(+)-Catechin 7.02 871 0.20 0.00 39.00 (+)-Gallocatechin 0.10 18 0.02 0.00 0.42 

Flavanones Hesperetin 0.63 2 0.36 0.27 0.99 

Naringenin 1.77 2 0.74 1.03 2.51 

Flavones Apigenin 1.33 24 0.25 0.00 4.70 

Luteolin 0.00 7 0.00 0.00 Isorhamnetin 0.07 32 0.01 0.00 0.24 Kaempferol 0.24 134 0.01 0.00 3.02 Myricetin 0.94 187 0.08 0.00 9.70 

Flavonols 

Quercetin 2.16 210 0.08 0.00 24.41 

Anthocyanidins Cyanidin 0.00 6 0.00 0.00 

Malvidin 0.06 7 0.04 0.00 0.24 (-)-Epicatechin 0.55 50 0.12 0.05 6.00 (-)-Epicatechin 3-gallate 0.00 9 0.00 0.00 (-)-Epigallocatechin 0.00 9 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 9 0.00 0.00 (+)-Catechin 0.77 52 0.18 0.00 5.80 

Flavan-3-ols 

(+)-Gallocatechin 0.00 9 0.00 0.00 0.01 

Flavanones Hesperetin 0.40 2 0.08 0.32 0.48 

Naringenin 0.38 2 0.38 0.00 0.77 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 Isorhamnetin 0.00 32 0.00 0.00 0.02 Kaempferol 0.01 39 0.01 0.00 0.27 Myricetin 0.03 45 0.00 0.00 0.19 

14106 Alcoholic beverage, 

wine, table, white 

Flavonols 

Quercetin 0.09 76 0.01 0.00 0.84 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 

11001 Alfalfa seeds, sprouted, 

raw (Medicago sativa) 

Flavonols 

Myricetin 0.00 1 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Quercetin 1.70 1 1.70 1.70 

Flavones Apigenin 3.80 1 3.80 3.80 

Luteolin 6.50 1 6.50 6.50 Isorhamnetin 0.70 1 0.70 0.70 Kaempferol 3.80 1 3.80 3.80 Myricetin 3.60 1 3.60 3.60 

99001 Annual sow-thistle, 

leaves (Sonchus oleraceus) Flavonols 

Quercetin 16.00 1 16.00 16.00 

(-)-Epicatechin 0.32 6 0.20 0.00 1.15 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 1.95 5 1.21 0.00 5.53 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 

99083 Apple cider (European) 

Flavonols Quercetin 0.48 2 0.48 0.00 0.96 

(-)-Epicatechin 4.71 13 2.25 0.00 21.86 (-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 (-)-Epigallocatechin 0.00 2 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 (+)-Catechin 1.25 13 0.61 0.00 6.74 

Flavan-3-ols 

(+)-Gallocatechin 0.00 2 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.00 4 0.00 0.00 Myricetin 0.01 4 0.01 0.00 0.05 

09016 Apple juice, canned or 

bottled, unsweetened, without added ascorbic acid 

Flavonols 

Quercetin 0.62 17 0.19 0.00 3.01 

Anthocyanidins Cyanidin 5.50 8 1.84 0.00 13.32 Flavan-3-ols (-)-Epicatechin 28.73 8 5.73 7.81 59.16 

(+)-Catechin 7.40 8 1.54 0.00 12.39 

99002 Apple, skin only (Malus 

domestica) 

Flavonols Quercetin 19.36 8 1.04 14.76 23.49 

Cyanidin 0.76 22 0.10 0.00 1.83 Delphinidin 0.01 12 0.00 0.00 0.02 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.01 12 0.00 0.00 0.02 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 5.21 10 1.42 1.01 13.23 (-)-Epicatechin 3-gallate 0.00 8 0.00 0.00 

97066 Apples, Fuji, raw (Malus 

domestica) 

Flavan-3-ols 

(-)-Epigallocatechin 1.14 8 0.32 0.22 2.51 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epigallocatechin 3-gallate 1.93 8 0.95 0.08 6.26 (+)-Catechin 0.70 10 0.17 0.10 1.30 (+)-Gallocatechin 0.00 8 0.00 0.00 

Flavanones Hesperetin 0.00 8 0.00 0.00 

Naringenin 0.00 8 0.00 0.00 

Flavones Apigenin 0.00 12 0.00 0.00 0.01 

Luteolin 0.01 8 0.00 0.00 0.02 Kaempferol 0.01 4 0.01 0.01 Myricetin 0.01 12 0.00 0.00 0.03 

Flavonols 

Quercetin 2.02 14 0.32 0.00 4.91 Cyanidin 1.52 16 0.19 0.00 2.36 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 4.71 8 1.30 1.11 10.40 (-)-Epicatechin 3-gallate 0.00 6 0.00 0.00 (-)-Epigallocatechin 0.67 6 0.12 0.33 0.96 (-)-Epigallocatechin 3-gallate 0.11 6 0.07 0.00 0.33 (+)-Catechin 1.56 8 0.78 0.13 5.10 

Flavan-3-ols 

(+)-Gallocatechin 0.00 6 0.00 0.00 

Flavanones Hesperetin 0.00 6 0.00 0.00 

Naringenin 0.00 6 0.00 0.00 

Flavones Apigenin 0.00 10 0.00 0.00 

Luteolin 0.00 6 0.00 0.00 Kaempferol 0.00 2 0.00 0.00 Myricetin 0.00 10 0.00 0.00 

97067 Apples, Gala, with peel, 

raw (Malus domestica) 

Flavonols 

Quercetin 4.57 12 0.80 2.73 10.10 

Anthocyanidins Cyanidin 2.04 10 0.58 0.00 4.84 

Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 3.79 10 0.63 1.32 6.47 (-)-Epicatechin 3-gallate 0.00 8 0.00 0.00 (-)-Epigallocatechin 0.35 8 0.13 0.00 0.71 

97069 Apples, Golden 

Delicious, with peel, raw (Malus domestica) 

Flavan-3-ols 

(-)-Epigallocatechin 3-gallate 0.19 8 0.07 0.00 0.40 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(+)-Catechin 0.47 10 0.20 0.00 1.60 (+)-Gallocatechin 0.00 8 0.00 0.00 

Flavanones Hesperetin 0.00 8 0.00 0.00 

Naringenin 0.00 8 0.00 0.00 

Flavones Apigenin 0.00 8 0.00 0.00 Flavonols Myricetin 0.00 8 0.00 0.00 

Quercetin 2.81 10 0.41 1.57 4.40 Cyanidin 0.73 4 0.02 0.70 0.76 Delphinidin 0.00 4 0.00 0.00 Malvidin 0.00 4 0.00 0.00 Pelargonidin 0.00 4 0.00 0.00 Peonidin 0.00 4 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 4 0.00 0.00 (-)-Epicatechin 6.17 3 0.21 5.96 6.58 (-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 (-)-Epigallocatechin 1.52 2 1.52 1.52 (-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 (+)-Catechin 3.66 3 1.77 0.11 5.43 

Flavan-3-ols 

(+)-Gallocatechin 0.00 2 0.00 0.00 

Flavanones Hesperetin 0.00 2 0.00 0.00 

Naringenin 0.00 2 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Myricetin 0.00 4 0.00 0.00 

97068 Apples, Golden 

Delicious, without peel, raw (Malus domestica) 

Flavonols 

Quercetin 0.53 5 0.03 0.43 0.56 

Cyanidin 1.33 8 0.25 0.55 2.37 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 3.60 14 0.11 2.18 6.07 (-)-Epicatechin 3-gallate 0.01 14 0.01 0.00 0.05 (-)-Epigallocatechin 0.71 14 0.19 0.00 1.69 (-)-Epigallocatechin 3-gallate 0.24 14 0.06 0.00 0.52 (+)-Catechin 0.62 14 0.07 0.30 1.09 

Flavan-3-ols 

(+)-Gallocatechin 0.00 14 0.00 0.00 

97070 Apples, Granny Smith, 

with peel, raw (Malus domestica) 

Flavanones Hesperetin 0.00 8 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Naringenin 0.00 8 0.00 0.00 

Flavones Apigenin 0.00 10 0.00 0.00 

Luteolin 0.00 6 0.00 0.00 Kaempferol 0.00 2 0.00 0.00 Myricetin 0.00 10 0.00 0.00 

Flavonols 

Quercetin 3.25 10 0.23 2.40 4.14 Cyanidin 2.44 80 0.32 0.00 10.70 Delphinidin 0.00 48 0.00 0.00 0.02 Malvidin 0.00 40 0.00 0.00 Pelargonidin 0.00 48 0.00 0.00 0.02 Peonidin 0.01 44 0.01 0.00 0.18 

Anthocyanidins 

Petunidin 0.00 40 0.00 0.00 (-)-Epicatechin 6.07 117 0.26 0.80 19.16 (-)-Epicatechin 3-gallate 0.01 87 0.00 0.00 0.19 (-)-Epigallocatechin 0.36 87 0.06 0.00 2.51 (-)-Epigallocatechin 3-gallate 0.26 87 0.10 0.00 6.26 (+)-Catechin 0.89 107 0.03 0.00 5.10 

Flavan-3-ols 

(+)-Gallocatechin 0.00 87 0.00 0.00 

Flavanones Naringenin 0.00 38 0.00 0.00 Flavones Apigenin 0.00 63 0.00 0.00 0.01 

Luteolin 0.17 43 0.09 0.00 2.70 Kaempferol 0.02 24 0.02 0.00 0.50 Myricetin 0.00 63 0.00 0.00 0.03 

09003 Apples, raw, with skin 

(Malus domestica) 

Flavonols 

Quercetin 4.27 88 0.27 0.00 11.47 

Cyanidin 1.81 16 0.69 0.60 8.90 Delphinidin 0.01 16 0.00 0.00 0.02 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.01 16 0.00 0.00 0.02 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 6.15 46 0.56 0.00 14.23 (-)-Epicatechin 3-gallate 0.00 34 0.00 0.00 (-)-Epigallocatechin 0.25 34 0.09 0.00 1.52 (-)-Epigallocatechin 3-gallate 0.05 34 0.03 0.00 0.48 (+)-Catechin 1.32 40 0.19 0.00 5.52 

Flavan-3-ols 

(+)-Gallocatechin 0.00 34 0.00 0.00 Hesperetin 0.00 6 0.00 0.00 

09004 Apples, raw, without skin 

(Malus domestica) 

Flavanones 

Naringenin 0.00 6 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavones Apigenin 0.00 16 0.00 0.00 0.01 

Luteolin 0.01 16 0.00 0.00 0.02 Kaempferol 0.01 8 0.01 0.01 Myricetin 0.01 16 0.00 0.00 0.03 

Flavonols 

Quercetin 0.96 47 0.13 0.00 2.00 Cyanidin 6.09 20 0.78 2.20 10.70 Delphinidin 0.01 12 0.00 0.00 0.02 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.01 12 0.00 0.00 0.02 Peonidin 0.05 12 0.02 0.00 0.18 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 7.10 15 0.74 0.80 15.92 (-)-Epicatechin 3-gallate 0.00 14 0.00 0.00 (-)-Epigallocatechin 0.37 14 0.16 0.00 1.44 (-)-Epigallocatechin 3-gallate 0.13 14 0.06 0.00 0.65 (+)-Catechin 1.12 15 0.13 0.00 2.54 

Flavan-3-ols 

(+)-Gallocatechin 0.00 14 0.00 0.00 

Flavanones Hesperetin 0.00 8 0.00 0.00 

Naringenin 0.00 8 0.00 0.00 

Flavones Apigenin 0.00 12 0.00 0.00 0.01 

Luteolin 0.01 8 0.00 0.00 0.02 Kaempferol 0.01 4 0.01 0.01 Myricetin 0.01 12 0.00 0.00 0.03 

97072 Apples, Red Delicious, 

with peel, raw (Malus domestica) 

Flavonols 

Quercetin 4.70 13 0.36 0.25 7.60 

Cyanidin 2.95 8 1.29 0.80 8.90 Delphinidin 0.01 8 0.00 0.00 0.02 Malvidin 0.00 4 0.00 0.00 Pelargonidin 0.01 8 0.00 0.00 0.02 Peonidin 0.00 4 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 4 0.00 0.00 (-)-Epicatechin 4.09 4 0.06 3.98 4.20 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 1.37 4 0.04 1.30 1.44 (-)-Epigallocatechin 3-gallate 0.46 4 0.01 0.43 0.48 (+)-Catechin 1.00 4 0.01 0.97 1.02 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavanones Hesperetin 0.00 4 0.00 0.00 

Naringenin 0.00 4 0.00 0.00 

97071 Apples, Red Delicious, 

without peel, raw (Malus 

domestica) 

Flavones Apigenin 0.00 8 0.00 0.00 0.01 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Luteolin 0.01 8 0.00 0.00 0.02 Kaempferol 0.01 4 0.01 0.01 Myricetin 0.01 8 0.00 0.00 0.03 

Flavonols 

Quercetin 0.41 8 0.01 0.00 0.66 (-)-Epicatechin 6.89 6 6.89 6.89 (-)-Epicatechin 3-gallate 0.00 6 0.00 0.00 (-)-Epigallocatechin 0.00 6 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 6 0.00 0.00 (+)-Catechin 1.38 6 1.38 1.38 

97084 Apples, Renette, raw 

(Malus domestica) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 6 0.00 0.00 

(-)-Epicatechin 5.41 1 5.41 5.41 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.69 1 0.69 0.69 

Flavan-3-ols Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.00 4 0.00 0.00 Myricetin 0.00 4 0.00 0.00 

09019 Applesauce, canned, 

unsweetened, without added ascorbic acid 

Flavonols 

Quercetin 2.00 4 2.00 2.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.00 4 0.00 0.00 Myricetin 0.00 4 0.00 0.00 

09023 Apricots, canned, water 

pack, without skin, solids and liquids Flavonols 

Quercetin 0.00 4 0.00 0.00 

(-)-Epicatechin 5.47 12 1.39 0.02 8.26 (-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 (-)-Epigallocatechin 0.00 7 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 (+)-Catechin 4.79 12 1.22 0.31 7.34 

Flavan-3-ols 

(+)-Gallocatechin 0.00 7 0.00 0.00 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 Kaempferol 0.00 2 0.00 0.00 Myricetin 0.00 2 0.00 0.00 

09021 Apricots, raw (Prunus 

armeniaca) 

Flavonols 

Quercetin 2.08 3 0.47 1.15 2.60 

99043 Arctic bramble berries Flavonols Kaempferol 0.00 1 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Myricetin 0.00 1 0.00 0.00 

(Rubus articus subsp. Articus) Quercetin 3.10 1 3.10 3.10 

Flavanones Naringenin 12.51 10 2.45 0.00 22.93 

Apigenin 4.70 13 1.13 0.00 16.26 

11007 Artichokes, (globe or 

french), raw (Cynara scolymus) 

Flavones 

Luteolin 2.27 13 0.45 0.00 6.14 

Cyanidin 0.00 1 0.00 0.00 Delphinidin 0.00 1 0.00 0.00 Malvidin 0.00 1 0.00 0.00 Pelargonidin 0.00 1 0.00 0.00 Peonidin 0.00 1 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 1 0.00 0.00 (-)-Epicatechin 0.00 1 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.00 1 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

Flavanones Hesperetin 0.00 1 0.00 0.00 

Naringenin 0.00 1 0.00 0.00 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

99362 Artichokes, Ocean Mist, 

boiled 

Flavonols 

Quercetin 0.00 1 0.00 0.00 

Cyanidin 0.00 1 0.00 0.00 Delphinidin 0.00 1 0.00 0.00 Malvidin 0.00 1 0.00 0.00 Pelargonidin 0.00 1 0.00 0.00 Peonidin 0.00 1 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 1 0.00 0.00 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

99363 Artichokes, Ocean Mist, 

Microwaved 

Flavonols 

Quercetin 0.00 1 0.00 0.00 

Anthocyanidins Cyanidin 0.00 2 0.00 0.00 Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 Kaempferol 72.45 2 31.75 40.70 104.20 

11959 Arugula, raw (Eruca 

sativa) 

Flavonols 

Quercetin 6.95 2 6.95 0.00 13.90 

11012 Asparagus, cooked, Flavonols Quercetin 7.61 4 7.61 7.61 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

boiled, drained 

11011 Asparagus, raw 

(Asparagus officinalis) 

Flavonols Quercetin 12.40 21 2.11 2.31 28.72 

Anthocyanidins Cyanidin 0.33 6 0.11 0.00 0.58 

Delphinidin 0.00 6 0.00 0.00 Malvidin 0.00 6 0.00 0.00 Pelargonidin 0.00 6 0.00 0.00 Peonidin 0.00 6 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 6 0.00 0.00 (-)-Epicatechin 0.37 14 0.07 0.00 1.11 (-)-Epicatechin 3-gallate 0.00 14 0.00 0.00 (-)-Epigallocatechin 0.00 13 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.15 14 0.10 0.00 1.10 (+)-Catechin 0.00 14 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 14 0.00 0.00 

Flavanones Hesperetin 0.00 7 0.00 0.00 

Naringenin 0.00 7 0.00 0.00 

Flavones Apigenin 0.00 7 0.00 0.00 

Luteolin 0.00 7 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 7 0.00 0.00 

09037 Avocados, raw, all 

commercial varieties (Persea americana) 

Flavonols 

Quercetin 0.00 7 0.00 0.00 

Cyanidin 0.00 8 0.00 0.00 Delphinidin 7.39 8 1.18 2.36 12.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 0.02 14 0.01 0.00 0.07 (-)-Epicatechin 3-gallate 0.00 14 0.00 0.00 (-)-Epigallocatechin 0.00 14 0.00 0.00 0.01 (-)-Epigallocatechin 3-gallate 0.00 14 0.00 0.00 (+)-Catechin 6.10 125 0.53 0.00 10.29 

Flavan-3-ols 

(+)-Gallocatechin 0.00 14 0.00 0.00 

Flavanones Hesperetin 0.00 7 0.00 0.00 

Naringenin 0.00 7 0.00 0.00 

Flavones Apigenin 0.00 9 0.00 0.00 

Luteolin 0.00 5 0.00 0.00 

09040 Bananas, raw (Musa X 

paradisiaca) 

Flavonols Kaempferol 0.00 1 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Myricetin 0.00 9 0.00 0.00 Quercetin 0.00 9 0.00 0.00 

Flavanones Hesperetin 0.00 1 0.00 0.00 Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Isorhamnetin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 

02044 Basil, fresh (Ocimum 

basilicum) 

Flavonols 

Quercetin 0.00 1 0.00 0.00 

Delphinidin 11.98 1 11.98 11.98 Malvidin 6.45 1 6.45 6.45 

16014 Beans, black, mature 

seeds, raw (Phaseolus vulgaris) 

Anthocyanidins 

Petunidin 9.57 1 9.57 9.57 

Delphinidin 2.50 12 0.43 0.00 9.99 Malvidin 0.10 12 0.02 0.00 0.40 

Anthocyanidins 

Petunidin 0.14 12 0.02 0.00 0.55 Kaempferol 31.32 12 7.31 8.00 44.37 

99396 Beans, common, raw (P. 

vulgaris, cv. Zolfino) (Phaseolus vulgaris var. Zolfino) Flavonols 

Quercetin 0.00 12 0.00 0.00 0.01 

(-)-Epicatechin 0.35 1 0.35 0.35 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 1.66 1 1.66 1.66 

16029 Beans, kidney, all types, 

mature seeds, canned 

Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

16032 Beans, kidney, red, Cyanidin 1.19 1 1.19 1.19 

mature seeds, raw (Phaseolus vulgaris) 

Anthocyanidins 

Pelargonidin 2.42 1 2.42 2.42 

(-)-Epicatechin 0.14 3 0.14 0.14 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.05 3 0.05 0.05 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 5.07 3 5.07 5.07 

16042 Beans, pinto, mature 

seeds, raw (Phaseolus vulgaris) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.02 5 0.02 0.00 0.09 Myricetin 0.00 4 0.00 0.00 

11056 Beans, snap, green, 

canned, regular pack, drained solids Flavonols 

Quercetin 1.49 5 0.62 0.63 1.70 

Cyanidin 0.02 1 0.02 0.02 Delphinidin 0.02 1 0.02 0.02 

11053 Beans, snap, green, 

cooked, boiled, drained, without salt 

Anthocyanidins 

Pelargonidin 0.02 1 0.02 0.02 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavonols Quercetin 3.09 10 0.38 1.51 4.81 

11060 Beans, snap, green, Kaempferol 0.24 4 0.24 0.24 

frozen, all styles, unprepared 

Flavonols 

Quercetin 1.30 1 1.30 1.30 

11061 Beans, snap, green, Kaempferol 0.26 8 0.07 0.20 0.31 

frozen, cooked, boiled, drained without salt 

Flavonols 

Quercetin 1.25 8 0.33 1.00 1.50 

(-)-Epicatechin 0.00 11 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 11 0.00 0.00 (-)-Epigallocatechin 0.00 11 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 11 0.00 0.00 (+)-Catechin 0.00 11 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 11 0.00 0.00 

Flavones Apigenin 0.00 5 0.00 0.00 0.01 

Luteolin 0.00 7 0.00 0.00 0.02 Kaempferol 0.40 21 0.03 0.00 0.89 Myricetin 0.00 7 0.00 0.00 0.03 

11052 Beans, snap, green, raw 

(Phaseolus vulgaris) 

Flavonols 

Quercetin 2.88 28 0.21 0.50 9.09 

11722 Beans, snap, yellow, raw Kaempferol 0.42 9 0.06 0.20 0.71 

(Phaseolus vulgaris) 

Flavonols 

Quercetin 3.03 9 0.69 0.95 6.85 

(-)-Epicatechin 0.09 3 0.09 0.09 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.01 3 0.01 0.01 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 

16049 Beans, white, mature 

seeds, raw (Phaseolus vulgaris) 

Flavonols Kaempferol 3.40 6 1.10 1.19 5.61 

(-)-Epicatechin 0.00 3 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.00 3 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 Isorhamnetin 0.68 11 0.01 0.64 0.78 Kaempferol 1.12 11 0.10 0.71 1.68 Myricetin 3.34 11 1.13 0.00 13.64 

43201 Bee Pollen 

Flavonols 

Quercetin 20.95 11 1.36 16.22 31.76 

11080 Beets, raw (Beta (-)-Epicatechin 0.00 4 0.00 0.00 

vulgaris) 

Flavan-3-ols 

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 (+)-Gallocatechin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 5 0.00 0.00 

Luteolin 0.37 5 0.37 0.00 1.83 Kaempferol 0.00 5 0.00 0.00 Myricetin 0.00 5 0.00 0.00 

Flavonols 

Quercetin 0.13 5 0.13 0.00 0.67 

99065 Bilberry soup Flavonols Quercetin 0.60 1 0.60 0.60 

Cyanidin 112.59 1 112.59 112.59 Delphinidin 161.93 1 161.93 161.93 Malvidin 54.37 1 54.37 54.37 Peonidin 51.01 1 51.01 51.01 

Anthocyanidins 

Petunidin 51.01 1 51.01 51.01 Kaempferol 0.00 2 0.00 0.00 Myricetin 1.09 8 0.05 0.00 2.10 

99357 Bilberry, raw (Vaccinium 

myrillus) 

Flavonols 

Quercetin 3.04 8 0.72 1.70 4.12 

Anthocyanidins Cyanidin 16.05 1 16.05 16.05 

Delphinidin 27.80 1 27.80 27.80 Myricetin 1.86 4 0.66 0.66 3.16 

99007 Black Currant Juice 

Flavonols 

Quercetin 1.15 4 0.46 0.65 2.52 

Cyanidin 90.31 59 3.82 44.17 199.41 Delphinidin 0.00 4 0.00 0.00 Malvidin 0.00 4 0.00 0.00 Pelargonidin 0.15 6 0.10 0.00 0.51 Peonidin 0.00 4 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 4 0.00 0.00 (-)-Epicatechin 4.66 20 0.47 0.00 18.08 (-)-Epicatechin 3-gallate 0.00 11 0.00 0.00 (-)-Epigallocatechin 0.10 11 0.01 0.00 0.36 (-)-Epigallocatechin 3-gallate 0.68 11 0.68 0.00 7.44 (+)-Catechin 37.06 16 24.71 0.00 312.86 

Flavan-3-ols 

(+)-Gallocatechin 0.00 11 0.00 0.00 

Flavanones Hesperetin 0.00 4 0.00 0.00 

Naringenin 0.00 4 0.00 0.00 Apigenin 0.00 5 0.00 0.00 

09042 Blackberries, raw (Rubus 

spp.) 

Flavones 

Luteolin 0.00 3 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Kaempferol 0.06 12 0.02 0.00 0.21 Myricetin 0.67 15 0.67 0.00 9.99 

Flavonols 

Quercetin 1.76 16 0.66 0.00 10.76 

99359 Blackberry juice Anthocyanidins Cyanidin 24.80 9 4.01 7.87 44.54 

Anthocyanidins Cyanidin 110.40 1 110.40 110.40 

Delphinidin 201.28 1 201.28 201.28 Myricetin 20.85 1 20.85 20.85 

99397 Blackberry juice 

concentrate 

Flavonols 

Quercetin 22.85 1 22.85 22.85 

Eriodictyol 0.00 13 0.00 0.00 Hesperetin 13.12 60 1.59 8.53 18.57 

Flavanones 

Naringenin 1.68 60 0.20 1.30 3.85 

Flavones Apigenin 0.00 2 0.00 0.00 

99313 Blood orange juice 

Flavonols Quercetin 0.00 2 0.00 0.00 

Cyanidin 4.36 2 3.14 1.22 7.50 Delphinidin 21.59 2 1.18 20.40 22.77 Malvidin 49.65 1 49.65 49.65 Pelargonidin 0.02 1 0.02 0.02 Peonidin 0.47 1 0.47 0.47 

Anthocyanidins 

Petunidin 18.16 1 18.16 18.16 

Flavones Apigenin 0.01 1 0.01 0.01 

Luteolin 1.80 1 1.80 1.80 Kaempferol 1.10 1 1.10 1.10 Myricetin 1.76 7 0.33 0.80 3.50 

09054 Blueberries, frozen, 

unsweetened 

Flavonols 

Quercetin 4.64 7 0.93 2.20 8.90 

Cyanidin 16.97 27 1.92 4.79 48.06 Delphinidin 47.40 27 5.14 20.82 124.16 Malvidin 61.35 26 4.36 32.95 126.44 Pelargonidin 0.00 8 0.00 0.00 0.02 Peonidin 11.38 26 1.78 1.01 38.99 

Anthocyanidins 

Petunidin 26.42 26 3.53 7.19 74.89 (-)-Epicatechin 13.69 69 1.61 0.00 129.51 (-)-Epicatechin 3-gallate 0.00 15 0.00 0.00 (-)-Epigallocatechin 0.66 15 0.18 0.00 2.08 (-)-Epigallocatechin 3-gallate 0.00 15 0.00 0.00 (+)-Catechin 37.24 35 14.70 0.00 387.48 

Flavan-3-ols 

(+)-Gallocatechin 0.12 15 0.03 0.00 0.59 

Flavanones Hesperetin 0.00 8 0.00 0.00 

Naringenin 0.00 8 0.00 0.00 

09050 Blueberries, raw 

(Vaccinium spp.) 

Flavones Apigenin 0.00 8 0.00 0.00 0.01 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Luteolin 0.20 4 0.20 0.00 0.80 Kaempferol 1.81 24 0.28 0.00 3.72 Myricetin 2.66 31 0.60 0.00 8.62 

Flavonols 

Quercetin 5.05 41 0.65 0.00 14.60 Cyanidin 42.47 1 42.47 42.47 Delphinidin 92.71 1 92.71 92.71 Malvidin 103.80 1 103.80 103.80 Peonidin 23.49 1 23.49 23.49 

97085 Blueberries, wild, raw 

(Vaccinium spp.) 

Anthocyanidins 

Petunidin 58.23 1 58.23 58.23 

Kaempferol 0.00 1 0.00 0.00 Myricetin 7.30 2 4.70 2.60 12.00 

99326 Bog whortleberries, wild, 

frozen (Vaccinium) 

Flavonols 

Quercetin 17.70 2 1.90 15.80 19.60 

(-)-Epicatechin 0.00 1 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.00 1 0.00 0.00 

18075 Bread, whole-wheat, 

commercially prepared 

Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

(-)-Epicatechin 0.00 1 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.00 1 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.35 4 0.35 0.35 Myricetin 0.00 4 0.00 0.00 

16054 Broadbeans (fava 

beans), mature seeds, canned 

Flavonols 

Quercetin 0.55 4 0.55 0.55 

(-)-Epicatechin 7.82 4 7.82 7.82 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 4.65 4 4.65 4.65 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 8.16 4 8.16 8.16 

11089 Broadbeans, immature 

seeds, cooked, boiled, drained, without salt 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavan-3-ols (-)-Epicatechin 28.96 7 9.70 22.51 37.55 

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

11088 Broadbeans, immature 

seeds, raw (Vicia faba) Flavan-3-ols 

(-)-Epigallocatechin 15.47 7 5.29 14.03 17.38 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 (+)-Catechin 14.29 7 4.88 12.83 16.23 (+)-Gallocatechin 4.15 7 0.80 0.00 9.68 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 2.60 1 2.60 2.60 

Flavonols 

Quercetin 2.00 1 2.00 2.00 Cyanidin 0.00 3 0.00 0.00 Delphinidin 0.00 3 0.00 0.00 Malvidin 0.00 3 0.00 0.00 Pelargonidin 0.00 3 0.00 0.00 Peonidin 0.00 3 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 3 0.00 0.00 (-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavanones Hesperetin 0.00 4 0.00 0.00 

Naringenin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 3 0.00 0.00 

Luteolin 0.00 3 0.00 0.00 Myricetin 0.00 3 0.00 0.00 

11097 Broccoli raab, cooked 

Flavonols 

Quercetin 1.05 3 1.05 0.00 3.16 

Cyanidin 0.00 2 0.00 0.00 Delphinidin 0.00 2 0.00 0.00 Malvidin 0.00 2 0.00 0.00 Pelargonidin 0.00 2 0.00 0.00 Peonidin 0.00 2 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 2 0.00 0.00 (-)-Epicatechin 0.00 2 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 (-)-Epigallocatechin 0.00 2 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 (+)-Catechin 0.00 2 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 2 0.00 0.00 

11096 Broccoli raab, raw 

(Brassica ruvo) 

Flavanones Hesperetin 0.00 2 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Naringenin 0.00 2 0.00 0.00 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 

Flavonols Myricetin 0.00 2 0.00 0.00 

Quercetin 2.25 2 2.25 0.00 4.49 Cyanidin 0.00 4 0.00 0.00 Delphinidin 0.00 4 0.00 0.00 Malvidin 0.00 4 0.00 0.00 Pelargonidin 0.00 4 0.00 0.00 Peonidin 0.00 4 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 4 0.00 0.00 (-)-Epicatechin 0.00 1 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.00 1 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

Flavanones Hesperetin 0.00 1 0.00 0.00 

Naringenin 0.00 1 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 Kaempferol 1.38 1 1.38 1.38 Myricetin 0.00 4 0.00 0.00 

11091 Broccoli, cooked, boiled, 

drained, without salt 

Flavonols 

Quercetin 0.21 5 0.21 0.00 1.06 

11092 Broccoli, frozen, Kaempferol 2.49 3 0.76 0.96 3.27 

chopped, unprepared 

Flavonols 

Quercetin 2.40 3 0.78 0.91 3.52 

Cyanidin 0.00 4 0.00 0.00 Delphinidin 0.00 4 0.00 0.00 Malvidin 0.00 4 0.00 0.00 Pelargonidin 0.00 4 0.00 0.00 Peonidin 0.00 4 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 4 0.00 0.00 (-)-Epicatechin 0.00 10 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 10 0.00 0.00 (-)-Epigallocatechin 0.00 10 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 10 0.00 0.00 (+)-Catechin 0.00 10 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 10 0.00 0.00 

11090 Broccoli, raw (Brassica 

oleracea var. italica) 

Flavanones Hesperetin 0.00 6 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Naringenin 0.00 6 0.00 0.00 

Flavones Apigenin 0.00 11 0.00 0.00 0.01 

Luteolin 0.86 14 0.17 0.00 3.98 Kaempferol 4.01 17 0.34 0.70 9.15 Myricetin 0.01 11 0.00 0.00 0.03 

Flavonols 

Quercetin 2.51 18 0.63 0.00 13.70 (-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.34 2 0.34 0.00 0.67 Kaempferol 0.95 4 0.23 0.74 1.28 Myricetin 0.00 2 0.00 0.00 

11098 Brussels sprouts, raw 

(Brassica oleracea (Gemmifera Group)) 

Flavonols 

Quercetin 0.30 4 0.00 0.00 0.60 

20008 Buckwheat (Fagopyrum 

esculentum Moench) 

Flavonols Quercetin 23.09 12 1.88 15.60 36.29 

20011 Buckwheat flour, whole- Flavan-3-ols (-)-Epicatechin 3.53 1 3.53 3.53 

groat Flavonols Quercetin 3.15 14 0.48 1.15 8.40 

20009 Buckwheat groats, Flavones Apigenin 0.28 5 0.09 0.16 0.65 

roasted, dry Flavonols Quercetin 7.16 8 1.00 2.14 11.49 

99086 Buckwheat, bran Flavonols Quercetin 14.90 12 14.90 14.90 

Cyanidin 0.02 2 0.02 0.02 Delphinidin 0.02 2 0.02 0.02 

Anthocyanidins 

Pelargonidin 0.02 2 0.02 0.02 

Flavones Apigenin 0.01 1 0.01 0.01 

Luteolin 0.02 1 0.02 0.02 Kaempferol 2.40 1 2.40 2.40 Myricetin 0.03 1 0.03 0.03 

11117 Cabbage, chinese (pakchoi), cooked, boiled, 

drained, without salt 

Flavonols 

Quercetin 0.30 1 0.30 0.30 

(-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 

11116 Cabbage, chinese (pakchoi), raw (Brassica rapa 

(Chinensis Group)) 

Flavan-3-ols 

(+)-Catechin 0.00 4 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavones Apigenin 0.65 7 0.64 0.00 4.50 

Luteolin 0.20 7 0.17 0.00 1.20 Kaempferol 8.32 13 1.41 0.01 16.30 Myricetin 0.03 7 0.01 0.00 0.10 

Flavonols 

Quercetin 5.58 7 5.57 0.00 39.00 

Flavones Apigenin 0.01 2 0.01 0.01 

Luteolin 0.02 2 0.02 0.02 Kaempferol 0.10 2 0.10 0.10 Myricetin 0.03 2 0.03 0.03 

11119 Cabbage, chinese (petsai), raw (Brassica rapa 

(Pekinensis Group)) Flavonols 

Quercetin 0.01 2 0.01 0.01 

Flavones Apigenin 0.01 2 0.01 0.01 

Luteolin 0.02 2 0.02 0.02 Kaempferol 2.80 2 2.80 2.80 Myricetin 0.03 2 0.03 0.03 

99377 Cabbage, Chinese, choisum, raw (Brassica rapa 

subsp. Chinensis) Flavonols 

Quercetin 0.90 2 0.90 0.90 

99378 Cabbage, Chinese, raw 

(Brassica rapa subsp. Chinensis) 

Flavonols Kaempferol 22.51 6 8.19 20.02 25.00 

Flavones Apigenin 0.01 2 0.01 0.01 

Luteolin 0.02 2 0.02 0.02 Kaempferol 0.01 2 0.01 0.01 Myricetin 0.03 2 0.03 0.03 

11110 Cabbage, cooked, 

boiled, drained, without salt Flavonols 

Quercetin 0.01 2 0.01 0.01 

Flavones Apigenin 0.08 11 0.07 0.00 0.80 

Luteolin 0.10 14 0.03 0.00 0.42 Kaempferol 0.15 17 0.07 0.00 1.19 Myricetin 0.00 11 0.00 0.00 

11109 Cabbage, raw (Brassica 

oleracea (Capitata Group)) Flavonols 

Quercetin 0.30 20 0.25 0.00 5.10 

Cyanidin 72.86 6 22.17 8.20 142.50 Delphinidin 0.10 2 0.10 0.10 

Anthocyanidins 

Pelargonidin 0.02 2 0.02 0.02 (-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

11112 Cabbage, red, raw 

(Brassica oleracea (Capitata Group)) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavones Apigenin 0.01 12 0.01 0.00 0.11 

Luteolin 0.10 12 0.05 0.00 0.63 Kaempferol 0.00 13 0.00 0.00 0.01 Myricetin 0.20 12 0.09 0.00 1.20 

Flavonols 

Quercetin 0.38 13 0.06 0.02 0.92 (-)-Epicatechin 99.18 3 99.18 99.18 (-)-Epigallocatechin 156.67 3 156.67 156.67 

97034 Cacao beans 

(Theobroma cacao) 

Flavan-3-ols 

(+)-Catechin 88.45 3 88.45 88.45 

(-)-Epicatechin 41.50 2 8.75 32.74 50.25 (-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 (-)-Epigallocatechin 0.00 2 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 (+)-Catechin 11.99 2 1.24 10.75 13.24 

99321 Candies, dark chocolate 

(purchased in the Netherlands) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 2 0.00 0.00 

(-)-Epicatechin 6.31 6 2.00 2.18 12.61 (-)-Epicatechin 3-gallate 0.00 6 0.00 0.00 (-)-Epigallocatechin 0.00 6 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 6 0.00 0.00 (+)-Catechin 2.07 6 0.28 1.25 3.83 

19120 Candies, milk chocolate Flavan-3-ols 

(+)-Gallocatechin 0.00 6 0.00 0.00 

02054 Capers, canned Kaempferol 131.34 20 12.13 59.49 247.97 

(Capparis spinosa) 

Flavonols 

Quercetin 172.55 20 26.49 45.05 519.85 

99360 Capers, raw (Capparis) Flavonols Kaempferol 259.19 3 27.06 214.99 308.33 

Quercetin 233.84 3 50.31 149.31 323.38 

Kaempferol 11.67 4 2.32 6.75 17.74 Myricetin 47.74 4 1.95 43.75 51.76 

99399 Carob fiber (Caromax) Flavonols 

Quercetin 58.13 4 9.03 39.11 74.97 

(-)-Epicatechin 3-gallate 30.06 3 30.06 30.06 (-)-Epigallocatechin 3-gallate 109.46 3 109.46 109.46 

Flavan-3-ols 

(+)-Catechin 50.75 3 50.75 50.75 Kaempferol 0.44 3 0.31 0.00 1.03 Myricetin 6.73 3 1.12 5.03 8.83 

16055 Carob flour (Ceratonia 

siliqua) 

Flavonols 

Quercetin 38.78 6 11.49 5.92 69.76 

Kaempferol 0.57 1 0.57 0.57 Myricetin 11.67 1 11.67 11.67 

99400 Carob kibbles Flavonols 

Quercetin 3.63 1 3.63 3.63 

11960 Carrots, baby, raw Cyanidin 0.00 2 0.00 0.00 

(Daucus carota) 

Anthocyanidins 

Delphinidin 0.00 2 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Malvidin 0.00 2 0.00 0.00 Pelargonidin 0.00 2 0.00 0.00 Peonidin 0.00 2 0.00 0.00 Petunidin 0.00 2 0.00 0.00 (-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavanones Hesperetin 0.00 4 0.00 0.00 

Naringenin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 

Flavonols Myricetin 0.00 2 0.00 0.00 

Quercetin 0.00 2 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.00 4 0.00 0.00 Myricetin 0.00 4 0.00 0.00 

11128 Carrots, canned, regular 

pack, drained solids 

Flavonols 

Quercetin 0.00 4 0.00 0.00 

(-)-Epicatechin 0.00 7 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 (-)-Epigallocatechin 0.00 7 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 (+)-Catechin 0.00 7 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 7 0.00 0.00 

Flavones Apigenin 0.00 6 0.00 0.00 

Luteolin 0.13 6 0.13 0.00 0.80 Kaempferol 0.10 6 0.10 0.00 0.60 Myricetin 0.07 6 0.07 0.00 0.40 

11124 Carrots, raw (Daucus 

carota) 

Flavonols 

Quercetin 0.31 6 0.25 0.00 1.50 

11935 Catsup Flavonols Kaempferol 0.01 3 0.01 0.01 

Quercetin 0.86 3 0.86 0.86 

11137 Cauliflower, frozen, Kaempferol 0.25 3 0.11 0.09 0.47 

unprepared 

Flavonols 

Quercetin 0.83 3 0.19 0.54 1.18 

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

11135 Cauliflower, raw 

(Brassica oleracea (Botrytis Group)) 

Flavan-3-ols 

(-)-Epigallocatechin 0.00 4 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 (+)-Gallocatechin 0.00 4 0.00 0.00 

Flavones Apigenin 0.03 6 0.03 0.00 0.20 

Luteolin 0.07 6 0.07 0.00 0.40 Kaempferol 0.38 7 0.22 0.00 1.25 Myricetin 0.00 6 0.00 0.00 

Flavonols 

Quercetin 0.66 7 0.55 0.00 3.90 

Flavones Apigenin 2.41 1 2.41 2.41 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

11141 Celeriac, raw (Apium 

graveolens) 

Flavonols 

Quercetin 0.18 1 0.18 0.18 

99118 Celery hearts, green Apigenin 19.10 1 19.10 19.10 

(Apium graveolens) 

Flavones 

Luteolin 3.50 1 3.50 3.50 

99009 Celery hearts, white Apigenin 1.70 1 1.70 1.70 

(Apium graveolens) 

Flavones 

Luteolin 0.66 1 0.66 0.66 

Cyanidin 0.00 8 0.00 0.00 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 0.00 5 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 (-)-Epigallocatechin 0.00 5 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 5 0.00 0.00 (+)-Catechin 0.00 5 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 5 0.00 0.00 

Flavanones Hesperetin 0.00 5 0.00 0.00 

Naringenin 0.00 5 0.00 0.00 

Flavones Apigenin 2.34 22 0.70 0.00 10.80 

Luteolin 0.63 19 0.28 0.00 4.00 Myricetin 0.00 8 0.00 0.00 

11143 Celery, raw (Apium 

graveolens) 

Flavonols 

Quercetin 0.39 9 0.39 0.00 3.50 

Flavan-3-ols (+)-Catechin 2.15 12 0.25 0.10 6.70 

Kaempferol 4.30 12 0.87 0.50 9.20 

11147 Chard, Swiss, raw (Beta 

vulgaris (Cicla Group)) Flavonols 

Myricetin 1.35 12 0.24 0.00 3.10 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Quercetin 2.63 12 0.40 0.30 7.50 

Anthocyanidins Cyanidin 6.64 2 3.59 3.05 10.23 Flavan-3-ols (-)-Epicatechin 3.83 6 3.14 0.68 19.60 

(+)-Catechin 0.30 5 0.30 0.30 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

09063 Cherries, sour, red, raw 

(Prunus cerasus) 

Flavonols 

Quercetin 2.92 1 2.92 2.92 

(-)-Epicatechin 4.31 1 4.31 4.31 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.00 1 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.00 4 0.00 0.00 Myricetin 0.00 4 0.00 0.00 

09365 Cherries, sweet, canned, 

water-pack, drained 

Flavonols 

Quercetin 3.20 4 3.20 3.20 

Cyanidin 75.18 15 11.13 23.86 145.09 Delphinidin 0.00 4 0.00 0.00 Malvidin 0.00 4 0.00 0.00 Pelargonidin 0.54 11 0.19 0.00 1.88 Peonidin 4.47 15 0.58 1.93 10.99 

Anthocyanidins 

Petunidin 0.00 4 0.00 0.00 (-)-Epicatechin 6.97 21 0.73 1.39 13.40 (-)-Epicatechin 3-gallate 0.05 11 0.01 0.00 0.20 (-)-Epigallocatechin 0.34 11 0.26 0.00 2.89 (-)-Epigallocatechin 3-gallate 0.00 10 0.00 0.00 (+)-Catechin 1.31 16 0.27 0.00 2.17 

Flavan-3-ols 

(+)-Gallocatechin 0.00 11 0.00 0.00 

Flavanones Hesperetin 0.00 4 0.00 0.00 

Naringenin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 6 0.00 0.00 

Luteolin 0.00 6 0.00 0.00 Kaempferol 0.00 2 0.00 0.00 Myricetin 0.00 6 0.00 0.00 

09070 Cherries, sweet, raw 

(Prunus avium) 

Flavonols 

Quercetin 2.64 10 0.45 0.86 3.93 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epicatechin 0.00 3 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.00 3 0.00 0.00 

16056 Chickpeas (garbanzo 

beans, bengal gram), mature seeds, raw (Cicer 

arietinum) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 

Anthocyanidins Cyanidin 0.00 2 0.00 0.00 

(-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavones Apigenin 0.77 6 0.50 0.00 2.80 

Luteolin 1.30 6 1.30 0.00 7.80 Kaempferol 2.45 6 1.83 0.00 11.10 Myricetin 0.00 4 0.00 0.00 

11152 Chicory greens, raw 

(Cichorium intybus) 

Flavonols 

Quercetin 4.82 6 4.12 0.00 25.20 

99379 Chives, Chinese, raw 

(Allium tuberosum) 

Flavonols Kaempferol 17.11 6 6.23 15.07 19.16 

Flavanones Hesperetin 0.00 1 0.00 0.00 Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.15 2 0.15 0.00 0.30 Isorhamnetin 6.75 2 1.75 5.00 8.50 Kaempferol 10.00 3 2.25 5.50 12.50 Myricetin 0.00 1 0.00 0.00 

11156 Chives, raw (Allium 

schoenoprasum) 

Flavonols 

Quercetin 4.77 3 2.88 0.90 10.40 

99398 Chokeberry juice Anthocyanidins Cyanidin 294.39 1 294.39 294.39 

concentrate Flavonols Quercetin 68.17 1 68.17 68.17 

Anthocyanidins Cyanidin 435.78 5 46.40 307.84 947.52 

Pelargonidin 1.44 1 1.44 1.44 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

99012 Chokeberry, raw (Aronia 

arbutifolia) 

Flavonols 

Quercetin 8.90 1 8.90 8.90 

Kaempferol 0.00 2 0.00 0.00 Myricetin 0.00 2 0.00 0.00 

99337 Cloudberries, raw 

(Rubus chamaemorus) 

Flavonols 

Quercetin 0.60 2 0.60 0.60 

14192 Cocoa mix, powder Flavan-3-ols (-)-Epicatechin 26.20 15 1.24 18.00 32.00 14194 Cocoa mix, powder, Flavan-3-ols (-)-Epicatechin 0.59 3 0.59 0.59 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.74 3 0.74 0.74 

prepared with water 

(+)-Gallocatechin 0.00 3 0.00 0.00 

19165 Cocoa, dry powder, 

unsweetened 

Flavonols Quercetin 20.13 1 20.13 20.13 

(-)-Epicatechin 0.04 4 0.02 0.00 0.06 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.04 4 0.02 0.00 0.05 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.05 1 0.05 0.05 

14209 Coffee, brewed from 

grounds, prepared with tap water 

Flavonols 

Quercetin 0.05 1 0.05 0.05 

Flavanones Hesperetin 0.00 1 0.00 0.00 Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Isorhamnetin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 

11165 Coriander (cilantro) 

leaves, raw (Coriandrum sativum) 

Flavonols 

Quercetin 52.90 4 23.14 5.00 68.86 

Flavones Apigenin 0.10 1 0.10 0.10 

Luteolin 0.10 1 0.10 0.10 Isorhamnetin 1.10 1 1.10 1.10 Kaempferol 2.30 1 2.30 2.30 Myricetin 1.10 1 1.10 1.10 

99014 Corn poppy, leaves 

(Papaver rhoeas) 

Flavonols 

Quercetin 26.30 1 26.30 26.30 

(-)-Epicatechin 0.00 1 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.00 1 0.00 0.00 

11167 Corn, sweet, yellow, raw 

(Zea mays) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

Cyanidin 94.72 3 94.72 94.72 Delphinidin 94.60 3 94.60 94.60 

16062 Cowpeas, common 

(blackeyes, crowder, southern), mature seeds, 

Anthocyanidins 

Malvidin 34.28 3 34.28 34.28 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Peonidin 11.07 3 11.07 11.07 Petunidin 27.82 3 27.82 27.82 Kaempferol 1.92 3 1.92 1.92 Myricetin 2.60 3 2.60 2.60 

raw (Vigna unguiculata) 

Flavonols 

Quercetin 17.22 3 17.22 17.22 

Cyanidin 0.60 2 0.60 0.60 Delphinidin 0.10 2 0.10 0.10 

Anthocyanidins 

Pelargonidin 0.02 2 0.02 0.02 

Flavones Apigenin 0.01 2 0.01 0.01 

Luteolin 0.02 2 0.02 0.02 Kaempferol 0.01 2 0.01 0.01 Myricetin 2.40 2 2.40 2.40 

09079 Cranberries, dried, 

sweetened 

Flavonols 

Quercetin 4.50 2 4.50 4.50 

Cyanidin 41.81 7 2.86 32.16 53.35 Delphinidin 7.66 5 1.93 0.12 10.66 Malvidin 0.31 6 0.22 0.00 1.34 Pelargonidin 0.00 4 0.00 0.00 Peonidin 42.10 7 3.64 32.56 58.18 

Anthocyanidins 

Petunidin 0.00 4 0.00 0.00 (-)-Epicatechin 4.37 8 0.93 2.95 5.72 (-)-Epicatechin 3-gallate 0.00 8 0.00 0.00 (-)-Epigallocatechin 0.74 8 0.28 0.00 1.79 (-)-Epigallocatechin 3-gallate 0.97 8 0.48 0.00 2.86 (+)-Catechin 0.39 8 0.16 0.00 1.06 

Flavan-3-ols 

(+)-Gallocatechin 0.00 8 0.00 0.00 

Flavanones Hesperetin 0.00 4 0.00 0.00 

Naringenin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Kaempferol 0.09 14 0.03 0.00 0.27 Myricetin 6.78 20 1.67 0.40 23.00 

09078 Cranberries, raw 

(Vaccinium macrocarpon) 

Flavonols 

Quercetin 15.09 20 1.06 7.30 25.00 

Cyanidin 0.38 1 0.38 0.38 Delphinidin 0.03 1 0.03 0.03 

Anthocyanidins 

Pelargonidin 0.03 1 0.03 0.03 

Flavan-3-ols (+)-Catechin 0.19 1 0.19 0.19 Flavones Apigenin 0.01 1 0.01 0.01 

Luteolin 0.03 1 0.03 0.03 Kaempferol 0.01 1 0.01 0.01 

14242 Cranberry juice cocktail, 

bottled 

Flavonols 

Myricetin 0.51 2 0.24 0.27 0.75 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Quercetin 1.27 2 0.14 1.13 1.41 

Flavan-3-ols (+)-Catechin 0.92 1 0.92 0.92 

Myricetin 4.41 1 4.41 4.41 

99110 Cranberry juice, raw 

Flavonols 

Quercetin 16.41 1 16.41 16.41 

Cyanidin 0.10 2 0.10 0.10 Delphinidin 0.02 2 0.02 0.02 

Anthocyanidins 

Pelargonidin 0.02 2 0.02 0.02 

Flavones Apigenin 0.01 2 0.01 0.01 

Luteolin 0.02 2 0.02 0.02 Kaempferol 0.01 2 0.01 0.01 Myricetin 2.70 2 2.70 2.70 

09081 Cranberry sauce, 

canned, sweetened 

Flavonols 

Quercetin 2.40 2 2.40 2.40 

Flavanones Hesperetin 0.00 1 0.00 0.00 Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Isorhamnetin 1.00 1 1.00 1.00 Kaempferol 13.00 1 13.00 13.00 

11203 Cress, garden, raw 

(Lepidium sativum) 

Flavonols 

Quercetin 0.00 1 0.00 0.00 

Kaempferol 0.00 2 0.00 0.00 Myricetin 4.65 2 0.25 4.40 4.90 

99339 Crowberries, raw 

(Empetrum nigrum) 

Flavonols 

Quercetin 5.45 2 0.15 5.30 5.60 

99066 Crowberry juice Flavonols Myricetin 3.49 2 0.03 3.46 3.51 

Quercetin 3.88 2 0.12 3.76 3.99 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.01 1 0.01 0.01 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.02 1 0.02 0.02 

99102 Crown daisy, leaves 

(Chrsanthemum coronarium var. coronarium) Flavonols 

Quercetin 0.16 1 0.16 0.16 

(-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 6 0.00 0.00 

Luteolin 0.00 6 0.00 0.00 0.01 Kaempferol 0.06 6 0.06 0.00 0.33 

11205 Cucumber, with peel, raw 

(Cucumis sativus) 

Flavonols 

Myricetin 0.00 6 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Quercetin 0.04 6 0.04 0.00 0.24 (-)-Epicatechin 0.00 1 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.00 1 0.00 0.00 

99073 Currants, dried Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

Cyanidin 85.63 9 11.15 53.36 149.40 Delphinidin 181.11 9 23.55 69.77 272.81 Pelargonidin 1.17 6 0.12 0.79 1.39 Peonidin 0.66 7 0.11 0.26 1.09 

Anthocyanidins 

Petunidin 3.87 7 1.55 0.07 12.30 (-)-Epicatechin 0.47 4 0.47 0.47 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.70 4 0.70 0.70 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.50 3 0.50 0.00 1.50 Myricetin 6.64 10 0.15 0.00 14.00 

09083 Currants, European 

black, raw (Ribes 

nigrum) 

Flavonols 

Quercetin 5.55 10 0.71 4.40 8.60 

Anthocyanidins Cyanidin 12.91 2 4.79 8.12 17.70 

Delphinidin 0.04 2 0.04 0.00 0.07 (-)-Epicatechin 0.08 7 0.02 0.00 0.19 (-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 (-)-Epigallocatechin 0.15 7 0.03 0.00 0.36 (-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 (+)-Catechin 1.27 7 0.44 1.22 1.33 

Flavan-3-ols 

(+)-Gallocatechin 1.28 7 0.44 1.22 1.35 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 Kaempferol 0.01 4 0.01 0.00 0.04 Myricetin 1.09 4 1.07 0.00 4.29 

99044 Currants, red, raw (Ribes 

rubrum) 

Flavonols 

Quercetin 0.75 6 0.09 0.00 1.30 

Anthocyanidins Cyanidin 0.00 2 0.00 0.00 

Delphinidin 0.00 2 0.00 0.00 

99045 Currants, white, raw 

(Ribes rubrum) 

Flavan-3-ols (-)-Epicatechin 0.00 1 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.30 1 0.30 0.30 (+)-Gallocatechin 0.00 1 0.00 0.00 Kaempferol 0.17 4 0.17 0.00 0.70 Myricetin 0.18 4 0.17 0.00 0.70 

Flavonols 

Quercetin 2.68 4 1.36 0.50 6.30 (-)-Epicatechin 5.63 3 5.63 5.63 (-)-Epicatechin 3-gallate 0.04 3 0.04 0.04 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.58 3 0.58 0.58 

09086 Custard-apple, 

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

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 

Cyanidin 1.70 6 0.63 0.00 4.10 Delphinidin 0.00 6 0.00 0.00 Malvidin 0.00 6 0.00 0.00 Pelargonidin 0.00 6 0.00 0.00 Peonidin 0.00 6 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 6 0.00 0.00 (-)-Epicatechin 0.00 5 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 (-)-Epigallocatechin 0.00 5 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 5 0.00 0.00 (+)-Catechin 0.00 5 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 5 0.00 0.00 

Flavanones Hesperetin 0.00 5 0.00 0.00 

Naringenin 0.00 5 0.00 0.00 

Flavones Apigenin 0.00 6 0.00 0.00 

Luteolin 0.00 3 0.00 0.00 Myricetin 0.00 6 0.00 0.00 

09087 Dates, deglet noor 

(Phoenix dactylifera) 

Flavonols 

Quercetin 0.93 6 0.43 0.00 2.40 

Flavanones Hesperetin 0.00 2 0.00 0.00 Flavones Apigenin 0.00 3 0.00 0.00 

Luteolin 0.00 3 0.00 0.00 Isorhamnetin 43.50 2 28.50 15.00 72.00 Kaempferol 13.33 3 7.06 0.00 24.00 

02045 Dill weed, fresh 

(Anethum graveolens) 

Flavonols 

Myricetin 0.70 1 0.70 0.70 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Quercetin 55.15 3 29.82 7.45 110.00 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Isorhamnetin 0.00 1 0.00 0.00 Kaempferol 10.30 1 10.30 10.30 Myricetin 5.70 1 5.70 5.70 

11616 Dock leaves, raw 

(Rumex spp.) 

Flavonols 

Quercetin 86.20 1 86.20 86.20 

Cyanidin 0.02 2 0.02 0.02 Delphinidin 13.76 3 13.74 0.02 41.24 

Anthocyanidins 

Pelargonidin 0.02 2 0.02 0.02 (-)-Epicatechin 0.00 3 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.00 3 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 

Flavones Apigenin 0.01 2 0.01 0.01 

Luteolin 0.02 2 0.02 0.02 Kaempferol 0.01 2 0.01 0.01 Myricetin 0.03 2 0.03 0.03 

11209 Eggplant, raw (Solanum 

malongena) 

Flavonols 

Quercetin 0.00 2 0.00 0.00 

Anthocyanidins Cyanidin 758.48 14 60.83 379.15 1067.33 

Pelargonidin 1.13 1 1.13 1.13 

09088 Elderberries, raw 

(Sambucus spp.) 

Flavonols Quercetin 42.00 13 2.66 29.00 60.00 

99402 Elderberry juice Anthocyanidins Cyanidin 420.40 1 420.40 420.40 

concentrate Flavonols Quercetin 108.16 1 108.16 108.16 

(-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Kaempferol 10.10 14 1.88 1.80 24.83 Myricetin 0.00 4 0.00 0.00 

11213 Endive, raw (Cichorium 

endivia) 

Flavonols 

Quercetin 0.00 4 0.00 0.00 

99058 Fennel, leaves, raw Apigenin 0.00 1 0.00 0.00 

(Foeniculum vulgare) 

Flavones 

Luteolin 0.10 1 0.10 0.10 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Isorhamnetin 9.30 1 9.30 9.30 Kaempferol 6.50 1 6.50 6.50 Myricetin 19.80 1 19.80 19.80 

Flavonols 

Quercetin 48.80 1 48.80 48.80 Cyanidin 0.00 8 0.00 0.00 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 0.02 11 0.00 0.00 0.05 (-)-Epicatechin 3-gallate 0.00 8 0.00 0.00 (-)-Epigallocatechin 0.00 8 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 8 0.00 0.00 (+)-Catechin 0.15 10 0.02 0.00 0.43 

Flavan-3-ols 

(+)-Gallocatechin 0.00 8 0.00 0.00 

Flavanones Hesperetin 0.00 5 0.00 0.00 

Naringenin 0.00 5 0.00 0.00 

Flavones Apigenin 0.00 8 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Myricetin 0.00 8 0.00 0.00 

09089 Figs, raw (Ficus carica) 

Flavonols 

Quercetin 0.93 8 0.41 0.00 3.20 

99053 Garlic chives, raw (Allium Kaempferol 2.12 1 2.12 2.12 

sativum) 

Flavonols 

Quercetin 0.12 1 0.12 0.12 

Anthocyanidins Cyanidin 3.61 4 1.70 0.05 6.57 

Peonidin 0.13 3 0.03 0.07 0.18 (-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 1.67 4 1.67 1.67 

Flavan-3-ols 

(+)-Gallocatechin 0.44 4 0.44 0.44 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 Kaempferol 0.88 4 0.51 0.00 1.90 Myricetin 0.00 4 0.00 0.00 

09107 Gooseberries, raw 

(Ribes spp.) 

Flavonols 

Quercetin 1.23 4 0.49 0.00 2.20 

11220 Gourd, dishcloth Apigenin 0.00 1 0.00 0.00 

(towelgourd), raw (Luffa 

Flavones 

Luteolin 0.01 1 0.01 0.01 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Kaempferol 0.00 1 0.00 0.00 Myricetin 0.13 1 0.13 0.13 

aegyptiaca) Flavonols 

Quercetin 0.03 1 0.03 0.03 

Cyanidin 0.56 2 0.56 0.56 Delphinidin 0.47 2 0.47 0.47 

Anthocyanidins 

Pelargonidin 0.02 2 0.02 0.02 (-)-Epicatechin 0.00 1 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.19 1 0.19 0.19 

Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

Flavones Apigenin 0.01 3 0.00 0.00 0.01 

Luteolin 0.01 3 0.00 0.00 0.02 Kaempferol 0.01 3 0.00 0.00 0.01 Myricetin 0.21 3 0.18 0.03 0.58 

09135 Grape juice, canned or 

bottled, unsweetened, without added vitamin C 

Flavonols 

Quercetin 0.64 3 0.28 0.41 0.75 

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

(+)-Catechin 0.16 1 0.16 0.16 

99050 Grape juice, white 

Flavonols Quercetin 0.36 1 0.36 0.36 

97003 Grape seeds, raw (Vitis (-)-Epicatechin 93.31 35 8.42 23.00 284.00 

vinifera) 

Flavan-3-ols 

(+)-Catechin 74.63 35 5.78 6.00 244.00 

Eriodictyol 0.00 24 0.00 0.00 Hesperetin 0.78 28 0.11 0.44 2.32 

Flavanones 

Naringenin 17.19 28 1.91 9.67 62.58 

Flavones Apigenin 0.00 1 0.00 0.00 

09404 Grapefruit juice, pink, 

raw 

Flavonols Quercetin 0.00 1 0.00 0.00 

Flavanones Hesperetin 1.15 3 0.34 0.52 1.68 

Naringenin 18.07 528 0.78 5.20 26.33 

09123 Grapefruit juice, white, 

canned, unsweetened 

Flavonols Quercetin 0.90 2 0.25 0.65 1.16 

09126 Grapefruit juice, white, 

frozen concentrate, unsweetened, diluted with 3 volume water 

Flavanones Naringenin 31.18 2 0.71 30.48 31.89 

Eriodictyol 0.65 29 0.38 0.00 11.36 Hesperetin 3.42 29 1.42 0.00 34.93 

Flavanones 

Naringenin 20.06 32 1.83 0.00 58.03 Apigenin 0.00 9 0.00 0.00 

09128 Grapefruit juice, white, 

raw 

Flavones 

Luteolin 0.00 1 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Kaempferol 0.00 1 0.00 0.00 Myricetin 0.05 1 0.05 0.05 

Flavonols 

Quercetin 0.05 9 0.05 0.00 0.47 

Flavanones Hesperetin 1.50 2 1.50 1.50 

Naringenin 53.00 2 53.00 53.00 Kaempferol 0.40 2 0.40 0.40 

99347 Grapefruit, raw (not 

specified as to color) (Citrus paradisi) Flavonols 

Quercetin 0.50 2 0.50 0.50 

Cyanidin 0.00 7 0.00 0.00 Delphinidin 0.00 7 0.00 0.00 Malvidin 0.00 7 0.00 0.00 Pelargonidin 0.00 7 0.00 0.00 Peonidin 0.00 7 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 7 0.00 0.00 (-)-Epicatechin 0.00 7 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 (-)-Epigallocatechin 0.00 7 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 (+)-Catechin 0.00 7 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 7 0.00 0.00 

Flavanones Hesperetin 0.35 10 0.04 0.00 1.17 

Naringenin 32.64 9 6.62 16.28 44.97 

Flavones Apigenin 0.00 10 0.00 0.00 0.01 

Luteolin 0.60 7 0.12 0.00 1.40 Kaempferol 0.01 3 0.01 0.01 Myricetin 0.01 10 0.00 0.00 0.03 

09112 Grapefruit, raw, pink and 

red, all areas (Citrus 

paradisi) 

Flavonols 

Quercetin 0.33 10 0.19 0.00 2.02 

Flavanones Hesperetin 0.64 2 0.64 0.64 

Naringenin 21.34 2 21.34 21.34 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

09116 Grapefruit, raw, white, all 

areas (Citrus paradisi) 

Flavonols 

Quercetin 0.00 1 0.00 0.00 

(-)-Epicatechin 8.68 11 2.48 8.64 8.70 (-)-Epicatechin 3-gallate 2.81 4 2.81 2.81 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 10.14 11 2.91 8.94 10.83 

99048 Grapes, black (Vitis 

vinifera) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.45 1 0.45 0.45 

Flavonols 

Quercetin 2.54 4 0.83 1.26 3.70 (-)-Epicatechin 0.00 2 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 (-)-Epigallocatechin 0.00 2 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 (+)-Catechin 0.80 2 0.05 0.75 0.85 

99049 Grapes, black, juice Flavan-3-ols 

(+)-Gallocatechin 0.00 2 0.00 0.00 

Cyanidin 1.46 24 0.56 0.17 13.16 Delphinidin 3.67 24 1.53 0.16 39.58 Malvidin 34.71 22 5.57 1.39 56.72 Pelargonidin 0.02 2 0.02 0.02 Peonidin 2.89 22 0.46 1.28 9.59 

Anthocyanidins 

Petunidin 2.11 22 0.14 0.17 8.78 (-)-Epicatechin 1.20 5 0.22 0.70 2.14 (-)-Epicatechin 3-gallate 0.17 3 0.17 0.17 (-)-Epigallocatechin 0.08 3 0.08 0.08 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.82 3 0.82 0.82 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 0.01 

Luteolin 1.30 4 0.00 0.00 2.60 Kaempferol 0.00 4 0.00 0.00 0.01 Myricetin 0.01 4 0.00 0.00 0.03 

97074 Grapes, red, raw (Vitis 

vinifera) 

Flavonols 

Quercetin 1.38 6 0.69 0.00 3.98 

Flavan-3-ols (-)-Epicatechin 1.70 14 0.42 0.07 2.78 

(-)-Epicatechin 3-gallate 0.25 7 0.08 0.00 0.43 (-)-Epigallocatechin 0.02 7 0.00 0.00 0.04 (-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 (+)-Catechin 3.73 14 0.92 0.39 5.89 

Flavan-3-ols 

(+)-Gallocatechin 0.01 7 0.00 0.00 0.03 

Flavones Apigenin 0.00 3 0.00 0.00 

Luteolin 0.00 3 0.00 0.00 Kaempferol 0.00 3 0.00 0.00 

99047 Grapes, white or green, 

raw (Vitis vinifera) 

Flavonols 

Myricetin 0.30 3 0.11 0.00 0.45 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Quercetin 1.62 4 0.71 0.20 3.87 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 6.60 1 6.60 6.60 Isorhamnetin 1.80 1 1.80 1.80 Kaempferol 4.30 1 4.30 4.30 Myricetin 1.40 1 1.40 1.40 

99016 Greek greens pie 

(prepared from wild greens) Flavonols 

Quercetin 12.40 1 12.40 12.40 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.60 1 0.60 0.60 Isorhamnetin 5.10 1 5.10 5.10 Kaempferol 2.90 1 2.90 2.90 Myricetin 1.60 1 1.60 1.60 

99019 Hartwort, leaves 

(Tordylium apulum) 

Flavonols 

Quercetin 29.30 1 29.30 29.30 

Flavones Apigenin 0.40 1 0.40 0.40 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

99376 Hawthorn leaves, raw 

(Crataegus spp.) 

Flavonols 

Quercetin 24.10 1 24.10 24.10 

Flavones Apigenin 0.05 2 0.02 0.03 0.07 

Luteolin 0.63 29 0.08 0.03 3.19 Isorhamnetin 0.17 23 0.02 0.04 0.40 Kaempferol 0.11 29 0.01 0.05 0.17 Myricetin 1.03 22 0.13 0.11 2.73 

99035 Honey, mixed varieties 

(samples obtained in Australia, Italy, Portugaul and Spain) Flavonols 

Quercetin 0.51 29 0.05 0.02 1.30 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.90 1 0.90 0.90 Kaempferol 1.58 2 0.99 0.60 2.57 Myricetin 0.00 1 0.00 0.00 

99079 Horseradish, root, whole 

(Armoracia rusticana) 

Flavonols 

Quercetin 0.28 2 0.29 0.00 0.57 

(-)-Epicatechin 0.50 1 0.50 0.50 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.47 1 0.47 0.47 

Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 Kaempferol 0.11 6 0.01 0.06 0.16 

19719 Jams and preserves, 

apricot 

Flavonols 

Quercetin 0.71 6 0.11 0.31 1.05 

99114 Jams and preserves, (-)-Epicatechin 0.90 1 0.90 0.90 

cherry 

Flavan-3-ols 

(-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.16 1 0.16 0.16 (+)-Gallocatechin 0.00 1 0.00 0.00 (-)-Epicatechin 1.57 1 1.57 1.57 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.07 1 0.07 0.07 

99113 Jams and preserves, 

forest fruit 

Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

Flavones Apigenin 0.01 2 0.01 0.01 

Luteolin 0.02 2 0.02 0.02 Kaempferol 0.01 2 0.01 0.01 Myricetin 0.03 2 0.03 0.03 

99368 Jams and preserves, 

grape 

Flavonols 

Quercetin 0.01 2 0.01 0.01 

Cyanidin 0.20 2 0.20 0.20 Delphinidin 0.02 2 0.02 0.02 

Anthocyanidins 

Pelargonidin 0.02 2 0.02 0.02 

Flavones Apigenin 0.01 2 0.01 0.01 

Luteolin 0.02 2 0.02 0.02 Kaempferol 0.01 2 0.01 0.01 Myricetin 0.03 2 0.03 0.03 

99387 Jams and preserves, 

guava 

Flavonols 

Quercetin 0.01 2 0.01 0.01 

99027 Jams and preserves, Kaempferol 0.26 6 0.11 0.05 0.77 

peach 

Flavonols 

Quercetin 0.32 6 0.08 0.12 0.59 

99031 Jams and preserves, 

plum 

Flavonols Quercetin 0.63 3 0.22 0.18 0.85 

99403 Jams and preserves, Kaempferol 0.53 1 0.53 0.53 

raspberry 

Flavonols 

Quercetin 4.30 1 4.30 4.30 

Eriodictyol 3.03 3 0.43 2.48 3.87 Hesperetin 4.02 3 0.45 3.17 4.70 

99038 Jams and preserves, 

sour orange 

Flavanones 

Naringenin 4.56 3 0.49 3.72 5.43 

(-)-Epicatechin 0.00 1 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.90 1 0.90 0.90 

Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

99064 Jams and preserves, 

strawberry 

Flavonols Kaempferol 0.64 6 0.21 0.00 1.07 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Quercetin 0.45 6 0.05 0.32 0.61 Cyanidin 0.20 2 0.20 0.20 Delphinidin 0.02 2 0.02 0.02 

99406 Jellies, grape Anthocyanidins 

Pelargonidin 0.02 2 0.02 0.02 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 Kaempferol 18.40 2 18.40 18.40 Myricetin 0.00 2 0.00 0.00 

99054 Kale, canned 

Flavonols 

Quercetin 4.50 2 4.50 4.50 

Flavones Apigenin 0.01 1 0.01 0.01 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.01 1 0.01 0.01 

99098 Kale, Chinese, raw 

(Brassica oleracea var. alboglabra) Flavonols 

Quercetin 0.07 1 0.07 0.07 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 Kaempferol 26.74 8 7.38 0.48 47.00 Myricetin 0.00 2 0.00 0.00 

11233 Kale, raw (Brassica 

oleracea (Acephala Group)) Flavonols 

Quercetin 7.71 8 1.92 0.00 12.00 

Cyanidin 0.00 2 0.00 0.00 Delphinidin 0.00 2 0.00 0.00 Malvidin 0.00 2 0.00 0.00 Pelargonidin 0.00 2 0.00 0.00 Peonidin 0.00 2 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 2 0.00 0.00 (-)-Epicatechin 0.27 12 0.05 0.00 0.45 (-)-Epicatechin 3-gallate 0.01 12 0.01 0.00 0.08 (-)-Epigallocatechin 0.00 12 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.09 12 0.09 0.00 1.11 (+)-Catechin 0.00 12 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 12 0.00 0.00 

Flavanones Hesperetin 0.00 5 0.00 0.00 

Naringenin 0.00 5 0.00 0.00 

Flavones Apigenin 0.00 3 0.00 0.00 

Luteolin 1.12 2 1.11 0.00 2.23 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 3 0.00 0.00 

09148 Kiwi fruit, (chinese 

gooseberries), fresh, raw (Actinidia chinensis) 

Flavonols 

Quercetin 0.00 3 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Cyanidin 0.00 1 0.00 0.00 Delphinidin 0.00 1 0.00 0.00 Malvidin 0.00 1 0.00 0.00 Pelargonidin 0.00 1 0.00 0.00 Peonidin 0.00 1 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 1 0.00 0.00 (-)-Epicatechin 0.64 1 0.64 0.64 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.00 1 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

Flavanones Hesperetin 0.00 1 0.00 0.00 

Naringenin 0.00 1 0.00 0.00 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

97079 Kiwi, gold, raw (Actinidia 

chinensis) 

Flavonols 

Quercetin 0.00 1 0.00 0.00 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 1.30 1 1.30 1.30 Kaempferol 2.43 1 2.43 2.43 Myricetin 0.00 1 0.00 0.00 

11241 Kohlrabi, raw (Brassica 

oleracea (Gongylodes Group)) Flavonols 

Quercetin 0.40 1 0.40 0.40 

09149 Kumquats, raw Flavanones Naringenin 57.39 3 57.39 57.39 

(Fortunella spp.) Flavones Apigenin 21.87 3 21.87 21.87 

(-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 5 0.00 0.00 

Luteolin 0.00 5 0.00 0.00 Kaempferol 2.95 9 0.63 0.64 4.58 Myricetin 0.00 5 0.00 0.00 

11246 Leeks, (bulb and lower 

leaf-portion), raw (Allium 

ampeloprasum) 

Flavonols 

Quercetin 0.10 7 0.07 0.00 0.50 

Flavanones Hesperetin 0.00 1 0.00 0.00 

Apigenin 0.00 1 0.00 0.00 

99112 Lemon balm, leaves, raw 

(Melissa officinalis) Flavones 

Luteolin 0.00 1 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Isorhamnetin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 

Flavonols 

Quercetin 0.00 1 0.00 0.00 Eriodictyol 10.56 40 0.57 3.77 19.01 Hesperetin 13.43 41 0.95 0.70 20.63 

Flavanones 

Naringenin 0.00 1 0.00 0.00 

Flavones Luteolin 1.83 18 0.34 0.70 3.02 

09153 Lemon juice, canned or 

bottled 

Flavonols Quercetin 0.00 1 0.00 0.00 

Flavan-3-ols (+)-Catechin 0.00 1 0.00 0.00 

Eriodictyol 4.88 31 0.19 0.00 14.70 Hesperetin 14.47 32 4.83 1.90 142.24 

Flavanones 

Naringenin 1.38 28 0.72 0.00 18.22 

Flavones Apigenin 0.00 10 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 2 0.00 0.00 Myricetin 0.03 2 0.03 0.00 0.05 

09152 Lemon juice, raw 

Flavonols 

Quercetin 0.37 10 0.21 0.00 1.81 

Eriodictyol 21.36 2 3.76 17.60 25.13 Hesperetin 27.90 3 10.80 17.00 49.51 

Flavanones 

Naringenin 0.55 2 0.05 0.50 0.60 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 1.90 2 0.40 1.50 2.31 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

09150 Lemons, raw, without 

peel (Citrus limon) 

Flavonols 

Quercetin 1.52 3 1.02 0.00 3.47 

(-)-Epicatechin 0.00 3 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.35 3 0.35 0.35 

16069 Lentils, raw (Lens 

culinaris) 

Flavan-3-ols 

(+)-Gallocatechin 0.14 3 0.14 0.14 

Cyanidin 0.00 8 0.00 0.00 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 0.00 4 0.00 0.00 

11250 Lettuce, butterhead 

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

Flavan-3-ols 

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 3 0.00 0.00 (+)-Gallocatechin 0.00 4 0.00 0.00 

Flavanones Hesperetin 0.00 4 0.00 0.00 

Naringenin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 8 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.02 3 0.01 0.00 0.04 Myricetin 0.00 8 0.00 0.00 

Flavonols 

Quercetin 2.73 15 0.94 0.00 14.56 Cyanidin 0.00 11 0.00 0.00 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 0.00 6 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 6 0.00 0.00 (-)-Epigallocatechin 0.00 6 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 6 0.00 0.00 (+)-Catechin 0.00 6 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 6 0.00 0.00 

Flavanones Hesperetin 0.00 6 0.00 0.00 

Naringenin 0.00 6 0.00 0.00 

Flavones Apigenin 0.00 8 0.00 0.00 

Luteolin 0.06 7 0.01 0.00 0.13 Myricetin 0.00 8 0.00 0.00 

11251 Lettuce, cos or romaine, 

raw (Lactuca sativa var. 

logifolia) 

Flavonols 

Quercetin 4.49 11 0.84 1.04 8.78 

Cyanidin 0.29 27 0.08 0.00 2.65 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 0.00 2 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 

11253 Lettuce, green leaf, raw 

(Lactuca sativa var. crispa) 

Flavan-3-ols 

(-)-Epigallocatechin 0.00 2 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 (+)-Catechin 0.00 2 0.00 0.00 (+)-Gallocatechin 0.00 2 0.00 0.00 

Flavanones Hesperetin 0.00 2 0.00 0.00 

Naringenin 0.00 2 0.00 0.00 

Flavones Apigenin 0.16 14 0.16 0.00 2.30 

Luteolin 0.50 25 0.04 0.00 2.33 Kaempferol 0.02 10 0.02 0.00 0.20 Myricetin 0.09 10 0.09 0.00 0.90 

Flavonols 

Quercetin 5.63 39 0.64 0.04 20.60 Cyanidin 0.00 11 0.00 0.00 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 0.00 8 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 8 0.00 0.00 (-)-Epigallocatechin 0.00 8 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 8 0.00 0.00 (+)-Catechin 0.00 7 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 8 0.00 0.00 

Flavanones Hesperetin 0.00 4 0.00 0.00 

Naringenin 0.00 4 0.00 0.00 

Flavones Apigenin 0.13 21 0.13 0.00 2.65 

Luteolin 0.03 20 0.02 0.00 0.39 Kaempferol 0.15 19 0.03 0.00 0.84 Myricetin 0.06 21 0.05 0.00 1.02 

11252 Lettuce, iceberg 

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

Flavonols 

Quercetin 1.42 37 0.18 0.00 9.40 

Cyanidin 2.77 20 1.32 0.00 20.80 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 0.00 5 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 

11257 Lettuce, red leaf, raw 

(Lactuca sativa var. crispa) 

Flavan-3-ols 

(-)-Epigallocatechin 0.00 5 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epigallocatechin 3-gallate 0.00 5 0.00 0.00 (+)-Catechin 0.00 5 0.00 0.00 (+)-Gallocatechin 0.00 5 0.00 0.00 

Flavanones Hesperetin 0.00 5 0.00 0.00 

Naringenin 0.00 5 0.00 0.00 

Flavones Apigenin 0.00 10 0.00 0.00 

Luteolin 1.58 9 0.95 0.00 8.80 Kaempferol 0.00 2 0.00 0.00 Myricetin 0.00 8 0.00 0.00 

Flavonols 

Quercetin 11.99 14 3.36 2.01 44.90 

99104 Licorice root (Glycyrrhzia 

glabra L) 

Flavonols Quercetin 0.00 1 0.00 0.00 

Eriodictyol 2.19 20 0.41 0.00 3.52 Hesperetin 8.97 20 0.06 5.18 21.37 

Flavanones 

Naringenin 0.38 23 0.20 0.00 4.62 

Flavones Apigenin 0.00 6 0.00 0.00 

09160 Lime juice, raw 

Flavonols Quercetin 0.51 6 0.33 0.00 1.78 

Flavanones Hesperetin 43.00 1 43.00 43.00 

Naringenin 3.40 1 3.40 3.40 

09159 Limes, raw (Citrus 

latifolia) 

Flavonols Quercetin 0.40 1 0.40 0.40 

Anthocyanidins Cyanidin 44.21 1 44.21 44.21 

Kaempferol 0.17 3 0.17 0.00 0.50 Myricetin 0.00 2 0.00 0.00 

99021 Lingonberries 

(cowberries), raw (Vaccinium vitis-idaea) 

Flavonols 

Quercetin 12.97 11 1.99 7.36 21.00 

99067 Lingonberry juice Flavonols Quercetin 1.02 2 0.08 0.93 1.10 

Kaempferol 0.53 1 0.53 0.53 Myricetin 0.00 1 0.00 0.00 

99404 Locust bean powder Flavonols 

Quercetin 3.33 1 3.33 3.33 

Flavanones Hesperetin 0.00 1 0.00 0.00 Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Isorhamnetin 0.00 1 0.00 0.00 Kaempferol 7.00 1 7.00 7.00 

99111 Lovage, leaves, raw 

(Levisticum) 

Flavonols 

Quercetin 170.00 1 170.00 170.00 

(-)-Epicatechin 0.00 1 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 

20100 Macaroni, cooked, 

enriched 

Flavan-3-ols 

(+)-Catechin 0.00 1 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(+)-Gallocatechin 0.00 1 0.00 0.00 Cyanidin 0.10 1 0.10 0.10 Delphinidin 0.02 1 0.02 0.02 

Anthocyanidins 

Pelargonidin 0.02 1 0.02 0.02 (-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 1.72 4 1.72 1.72 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavones Apigenin 0.01 2 0.01 0.01 

Luteolin 0.02 2 0.02 0.02 Kaempferol 0.01 2 0.01 0.01 Myricetin 0.03 2 0.03 0.03 

09176 Mangos, raw (Mangifera 

indica) 

Flavonols 

Quercetin 0.00 2 0.00 0.00 

(-)-Epicatechin 0.00 1 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 5.64 1 5.64 5.64 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.00 1 0.00 0.00 

99022 Marrowfat pea, canned, 

drained solids 

Flavan-3-ols 

(+)-Gallocatechin 4.33 1 4.33 4.33 

(-)-Epicatechin 0.53 3 0.53 0.53 (-)-Epicatechin 3-gallate 0.23 3 0.23 0.23 (-)-Epigallocatechin 0.01 3 0.01 0.01 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.02 3 0.02 0.02 

97005 Medlar (Mespilus 

germinica) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 

Cyanidin 0.00 3 0.00 0.00 Delphinidin 0.00 3 0.00 0.00 Malvidin 0.00 3 0.00 0.00 Pelargonidin 0.00 3 0.00 0.00 Peonidin 0.00 3 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 3 0.00 0.00 (-)-Epicatechin 0.00 10 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 (-)-Epigallocatechin 0.00 7 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 (+)-Catechin 0.00 10 0.00 0.00 

09181 Melons, cantaloupe, raw 

(Cucumis melo) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 7 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavanones Hesperetin 0.00 7 0.00 0.00 

Naringenin 0.00 7 0.00 0.00 

Flavones Apigenin 0.00 5 0.00 0.00 

Luteolin 0.64 4 0.64 0.00 2.58 Kaempferol 0.00 2 0.00 0.00 Myricetin 0.00 5 0.00 0.00 

Flavonols 

Quercetin 0.00 5 0.00 0.00 Cyanidin 0.00 2 0.00 0.00 Delphinidin 0.00 2 0.00 0.00 Malvidin 0.00 2 0.00 0.00 Pelargonidin 0.00 2 0.00 0.00 Peonidin 0.00 2 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 2 0.00 0.00 (-)-Epicatechin 0.01 5 0.01 0.00 0.03 (-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 (-)-Epigallocatechin 0.04 5 0.04 0.00 0.22 (-)-Epigallocatechin 3-gallate 0.00 5 0.00 0.00 (+)-Catechin 0.00 5 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 5 0.00 0.00 

Flavanones Hesperetin 0.00 5 0.00 0.00 

Naringenin 0.00 5 0.00 0.00 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Myricetin 0.00 2 0.00 0.00 

09184 Melons, honeydew, raw 

(Cucumis melo) 

Flavonols 

Quercetin 0.00 2 0.00 0.00 

(-)-Epicatechin 0.26 2 0.21 0.06 0.47 (-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 (-)-Epigallocatechin 0.00 2 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 (+)-Catechin 0.82 2 0.71 0.11 1.53 

Flavan-3-ols 

(+)-Gallocatechin 0.00 2 0.00 0.00 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.05 1 0.05 0.05 

01103 Milk, chocolate, fluid, 

commercial, reduced fat 

Flavonols 

Quercetin 0.12 1 0.12 0.12 

Isorhamnetin 0.24 6 0.06 0.00 0.48 Kaempferol 0.95 6 0.25 0.00 1.91 

99374 Mizuna (Japanese 

mustard) (Brassica rapa 

supsp. Nipposinica) 

Flavonols 

Quercetin 2.01 6 0.52 0.00 4.02 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 

09190 Mulberries, raw (Morus 

nigra) Flavones 

Quercetin 2.47 1 2.47 2.47 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.00 4 0.00 0.00 Myricetin 0.00 4 0.00 0.00 

11264 Mushrooms, canned, 

drained solids 

Flavonols 

Quercetin 0.00 4 0.00 0.00 

(-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.00 4 0.00 0.00 Myricetin 0.00 4 0.00 0.00 

11260 Mushrooms, raw 

(Agaricus bisporus) 

Flavonols 

Quercetin 0.00 4 0.00 0.00 

99373 Nalta jute, raw Kaempferol 3.42 6 1.22 2.43 4.40 

(Corchorus olitorius) 

Flavonols 

Quercetin 24.88 6 8.14 9.24 40.53 

Cyanidin 1.81 45 0.08 0.00 4.85 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 2.54 41 0.28 0.00 5.88 (-)-Epicatechin 3-gallate 0.00 11 0.00 0.00 (-)-Epigallocatechin 0.00 11 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 11 0.00 0.00 (+)-Catechin 2.98 41 0.28 0.14 9.39 

Flavan-3-ols 

(+)-Gallocatechin 0.00 12 0.00 0.00 

Flavanones Hesperetin 0.00 7 0.00 0.00 

Naringenin 0.00 7 0.00 0.00 Apigenin 0.00 8 0.00 0.00 

09191 Nectarines, raw (Prunus 

persica var. nucipersica) 

Flavones 

Luteolin 0.00 4 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavonols Myricetin 0.00 8 0.00 0.00 

Quercetin 0.69 38 0.05 0.00 2.08 

Anthocyanidins Cyanidin 0.74 30 0.10 0.29 1.44 Flavan-3-ols (-)-Epicatechin 3.06 30 0.45 1.75 5.39 

(+)-Catechin 7.58 30 0.82 0.12 24.29 

97049 Nectarines, white, whole, 

raw (Prunus persica var. nucipersica) 

Flavonols Quercetin 0.37 30 0.05 0.10 0.66 

Cyanidin 2.46 8 0.58 0.00 4.40 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 0.60 12 0.10 0.00 1.27 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 2.59 3 0.31 1.97 2.98 (-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 (+)-Catechin 1.28 12 0.33 0.00 3.86 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 Eriodictyol 0.25 8 0.06 0.03 0.57 Hesperetin 0.00 4 0.00 0.00 

Flavanones 

Naringenin 0.13 12 0.03 0.00 0.34 

Flavones Apigenin 0.00 8 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Isorhamnetin 7.05 8 1.03 1.20 10.32 Kaempferol 0.52 8 0.05 0.35 0.71 Myricetin 0.00 8 0.00 0.00 

12061 Nuts, almonds (Prunus 

dulcis) 

Flavonols 

Quercetin 0.36 16 0.11 0.00 1.09 

Cyanidin 0.00 2 0.00 0.00 Delphinidin 0.00 2 0.00 0.00 Malvidin 0.00 2 0.00 0.00 Pelargonidin 0.00 2 0.00 0.00 Peonidin 0.00 2 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 2 0.00 0.00 (-)-Epicatechin 0.00 2 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 (-)-Epigallocatechin 0.00 2 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 (+)-Catechin 0.00 2 0.00 0.00 

12078 Nuts, brazilnuts, dried, 

unblanched (Bertholletia 

excelsa) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 2 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavanones Hesperetin 0.00 2 0.00 0.00 

Naringenin 0.00 2 0.00 0.00 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 

Flavonols Myricetin 0.00 2 0.00 0.00 

Quercetin 0.00 2 0.00 0.00 Cyanidin 0.00 7 0.00 0.00 Delphinidin 0.00 7 0.00 0.00 Malvidin 0.00 7 0.00 0.00 Pelargonidin 0.00 7 0.00 0.00 Peonidin 0.00 7 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 7 0.00 0.00 (-)-Epicatechin 0.93 6 0.22 0.00 1.44 (-)-Epicatechin 3-gallate 0.15 6 0.10 0.00 0.59 (-)-Epigallocatechin 0.00 6 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 6 0.00 0.00 (+)-Catechin 0.90 6 0.28 0.00 1.79 

Flavan-3-ols 

(+)-Gallocatechin 0.00 6 0.00 0.00 

Flavanones Hesperetin 0.00 6 0.00 0.00 

Naringenin 0.00 6 0.00 0.00 

Flavones Apigenin 0.00 7 0.00 0.00 

Luteolin 0.00 3 0.00 0.00 Myricetin 0.00 7 0.00 0.00 

12086 Nuts, cashew nuts, oil 

roasted, without salt added 

Flavonols 

Quercetin 0.00 7 0.00 0.00 

(-)-Epicatechin 0.00 3 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.01 3 0.01 0.01 

12098 Nuts, chestnuts, 

European, raw, peeled (Castanea sativa) 

Flavan-3-ols 

(+)-Gallocatechin 0.01 3 0.01 0.01 

Cyanidin 6.71 7 1.18 4.40 13.60 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 0.22 5 0.09 0.00 0.44 (-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 

12120 Nuts, hazelnuts or filberts 

(Corylus spp.) 

Flavan-3-ols 

(-)-Epigallocatechin 2.78 5 1.21 0.00 5.54 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epigallocatechin 3-gallate 1.06 5 0.46 0.00 2.26 (+)-Catechin 1.19 5 0.49 0.00 2.09 (+)-Gallocatechin 0.00 5 0.00 0.00 

Flavanones Hesperetin 0.00 5 0.00 0.00 

Naringenin 0.00 5 0.00 0.00 

Flavones Apigenin 0.00 8 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 

Flavonols Myricetin 0.00 8 0.00 0.00 

Quercetin 0.00 8 0.00 0.00 Cyanidin 0.00 2 0.00 0.00 Delphinidin 0.00 2 0.00 0.00 Malvidin 0.00 2 0.00 0.00 Pelargonidin 0.00 2 0.00 0.00 Peonidin 0.00 2 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 2 0.00 0.00 (-)-Epicatechin 0.00 2 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 (-)-Epigallocatechin 0.00 2 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 2 0.00 0.00 (+)-Catechin 0.00 2 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 2 0.00 0.00 

Flavanones Hesperetin 0.00 2 0.00 0.00 

Naringenin 0.00 2 0.00 0.00 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Myricetin 0.00 2 0.00 0.00 

12131 Nuts, macadamia nuts, 

raw (Macadamia integrifolia, M. tetraphylla) 

Flavonols 

Quercetin 0.00 2 0.00 0.00 

Cyanidin 10.74 7 1.50 6.21 17.40 Delphinidin 7.28 7 0.92 3.99 9.90 Malvidin 0.00 7 0.00 0.00 Pelargonidin 0.00 7 0.00 0.00 Peonidin 0.00 7 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 7 0.00 0.00 (-)-Epicatechin 0.82 7 0.08 0.48 1.17 (-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 (-)-Epigallocatechin 5.63 7 1.47 0.00 13.20 (-)-Epigallocatechin 3-gallate 2.30 7 0.46 0.00 3.46 

12142 Nuts, pecans (Carya 

illinoensis) 

Flavan-3-ols 

(+)-Catechin 7.24 7 0.51 4.89 9.17 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(+)-Gallocatechin 0.00 7 0.00 0.00 

Flavanones Hesperetin 0.00 7 0.00 0.00 

Naringenin 0.00 7 0.00 0.00 

Flavones Apigenin 0.00 7 0.00 0.00 

Luteolin 0.00 3 0.00 0.00 

Flavonols Myricetin 0.00 7 0.00 0.00 

Quercetin 0.00 7 0.00 0.00 Cyanidin 0.00 2 0.00 0.00 Delphinidin 0.00 2 0.00 0.00 Malvidin 0.00 2 0.00 0.00 Pelargonidin 0.00 2 0.00 0.00 Peonidin 0.00 2 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 2 0.00 0.00 (-)-Epicatechin 0.00 3 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.49 3 0.25 0.00 0.75 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.00 3 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 

Flavanones Hesperetin 0.00 3 0.00 0.00 

Naringenin 0.00 3 0.00 0.00 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Myricetin 0.00 2 0.00 0.00 

12149 Nuts, pine nuts, pinyon, 

dried (Pinus edulis) 

Flavonols 

Quercetin 0.00 2 0.00 0.00 

Cyanidin 6.06 15 0.79 3.15 14.30 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 0.83 7 0.46 0.00 3.15 (-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 (-)-Epigallocatechin 2.05 7 0.82 0.00 5.65 (-)-Epigallocatechin 3-gallate 0.40 7 0.40 0.00 2.83 (+)-Catechin 3.57 7 1.00 0.00 6.39 

Flavan-3-ols 

(+)-Gallocatechin 0.00 7 0.00 0.00 Hesperetin 0.00 7 0.00 0.00 

12151 Nuts, pistachio nuts, raw 

(Pistacia vera) 

Flavanones 

Naringenin 0.00 7 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavones Apigenin 0.00 8 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 

Flavonols Myricetin 0.00 8 0.00 0.00 

Quercetin 1.46 8 0.64 0.00 4.30 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 

99409 Nuts, walnuts (not 

specified at to type, purchased in Hungary) (Juglans spp.) Flavonols Quercetin 0.00 1 0.00 0.00 

Cyanidin 2.71 6 0.25 2.11 3.74 Delphinidin 0.00 6 0.00 0.00 Malvidin 0.00 6 0.00 0.00 Pelargonidin 0.00 6 0.00 0.00 Peonidin 0.00 6 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 6 0.00 0.00 (-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavanones Hesperetin 0.00 4 0.00 0.00 

Naringenin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 6 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 Myricetin 0.00 6 0.00 0.00 

12155 Nuts, walnuts, english 

(Juglans regia) 

Flavonols 

Quercetin 0.00 6 0.00 0.00 

11278 Okra, raw (Abelmoschus 

esculentus) 

Flavonols Quercetin 24.26 9 6.88 19.63 33.22 

Flavones Apigenin 2.84 1 2.84 2.84 

Luteolin 27.70 1 27.70 27.70 Kaempferol 0.00 1 0.00 0.00 Myricetin 1.43 1 1.43 1.43 

99401 Olive leaves, raw (Olea 

europaea) 

Flavonols 

Quercetin 6.24 1 6.24 6.24 

(-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

09193 Olives, ripe, canned 

(small-extra large) (Olea europaea) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

99383 Onion, spring, red, Kaempferol 4.10 1 4.10 4.10 

leaves (Allium cepa or Allium fistulosum) 

Flavonols 

Quercetin 12.60 1 12.60 12.60 

11283 Onions, cooked, boiled, Kaempferol 0.34 28 0.06 0.29 0.41 

drained, without salt 

Flavonols 

Quercetin 24.36 32 3.93 19.87 31.00 

(-)-Epicatechin 0.00 7 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 (-)-Epigallocatechin 0.00 7 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 (+)-Catechin 0.00 7 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 7 0.00 0.00 

Flavones Apigenin 0.01 18 0.00 0.00 0.01 

Luteolin 0.01 18 0.00 0.00 0.02 Isorhamnetin 5.01 43 0.69 1.26 7.16 Kaempferol 0.62 24 0.11 0.00 1.00 Myricetin 0.02 18 0.00 0.00 0.03 

11282 Onions, raw (Allium 

cepa) 

Flavonols 

Quercetin 21.42 408 0.55 1.50 118.70 

Cyanidin 6.16 13 1.38 1.23 23.99 Delphinidin 2.28 7 0.79 0.10 3.15 Pelargonidin 0.02 2 0.02 0.02 

Anthocyanidins 

Peonidin 1.22 1 1.22 1.22 

Flavones Apigenin 0.35 6 0.35 0.00 2.10 

Luteolin 0.19 6 0.18 0.00 1.10 Isorhamnetin 4.25 40 0.26 0.00 22.60 Kaempferol 1.10 7 0.65 0.00 4.50 Myricetin 2.70 4 0.61 0.00 3.80 

99055 Onions, red, raw (Allium 

cepa) 

Flavonols 

Quercetin 33.43 124 2.38 0.00 191.70 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 1.16 4 0.76 0.00 3.45 Myricetin 0.00 1 0.00 0.00 

11291 Onions, spring or 

scallions (includes tops and bulb), raw (Allium 

cepa or Allium fistulosum) 

Flavonols 

Quercetin 18.33 4 1.78 6.71 30.60 

Cyanidin 0.00 8 0.00 0.00 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 

11294 Onions, sweet, raw 

(Allium cepa) 

Anthocyanidins 

Pelargonidin 0.00 8 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Peonidin 0.00 8 0.00 0.00 Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 0.00 5 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 (-)-Epigallocatechin 0.00 5 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.08 5 0.08 0.00 0.41 (+)-Catechin 0.00 5 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 5 0.00 0.00 

Flavanones Hesperetin 0.00 5 0.00 0.00 

Naringenin 0.00 5 0.00 0.00 

Flavones Apigenin 0.00 11 0.00 0.00 0.01 

Luteolin 0.01 7 0.00 0.00 0.02 Kaempferol 1.03 11 0.22 0.00 1.98 Myricetin 1.07 16 0.41 0.00 4.13 

Flavonols 

Quercetin 14.80 29 0.67 0.97 46.32 

11293 Onions, welsh, raw 

(Allium fistulosum) 

Flavonols Kaempferol 24.95 6 9.09 22.62 27.28 

Anthocyanidins Cyanidin 0.00 2 0.00 0.00 Flavones Apigenin 0.00 3 0.00 0.00 

Luteolin 0.00 3 0.00 0.00 Isorhamnetin 0.00 3 0.00 0.00 Kaempferol 0.00 3 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

99056 Onions, white, raw 

(Allium cepa) 

Flavonols 

Quercetin 7.29 82 1.27 0.00 63.40 

Flavones Apigenin 0.01 3 0.01 0.01 

Luteolin 0.02 3 0.02 0.02 Kaempferol 2.40 3 2.40 2.40 Myricetin 0.03 3 0.03 0.03 

11292 Onions, young green, 

tops only (Alium cepa) 

Flavonols 

Quercetin 0.01 3 0.01 0.01 

Flavanones Hesperetin 5.52 10 0.90 2.50 9.62 

Naringenin 1.55 10 0.39 0.11 3.50 

09209 Orange juice, chilled, 

includes from concentrate Flavonols Quercetin 0.61 3 0.06 0.50 0.68 

09215 Orange juice, frozen Hesperetin 26.21 14 1.43 15.35 32.59 

concentrate, unsweetened, diluted with 3 volume water 

Flavanones 

Naringenin 3.27 14 0.14 2.56 4.38 

99366 Orange juice, pigmented Anthocyanidins Cyanidin 3.03 3 1.61 0.77 6.14 

Flavanones Hesperetin 9.16 3 0.60 8.24 10.30 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Naringenin 0.74 3 0.06 0.63 0.82 Eriodictyol 0.17 127 0.02 0.00 1.88 Hesperetin 11.26 194 0.42 2.46 39.20 

Flavanones 

Naringenin 2.19 194 0.10 0.00 6.37 

Flavones Apigenin 0.00 20 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 Kaempferol 0.00 2 0.00 0.00 Myricetin 0.05 2 0.05 0.05 

09206 Orange juice, raw 

Flavonols 

Quercetin 0.27 24 0.12 0.00 2.20 

(-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavanones Hesperetin 27.25 22 4.33 11.74 47.09 

Naringenin 15.32 22 1.76 3.65 45.42 

Flavones Apigenin 0.01 4 0.00 0.00 0.01 

Luteolin 1.13 4 0.48 0.00 1.50 Kaempferol 0.01 4 0.00 0.00 0.01 Myricetin 0.02 4 0.01 0.00 0.03 

09200 Oranges, raw, all 

commercial varieties (Citrus sinensis) 

Flavonols 

Quercetin 0.58 6 0.09 0.00 0.90 

Cyanidin 0.00 3 0.00 0.00 Delphinidin 0.00 3 0.00 0.00 Malvidin 0.00 3 0.00 0.00 Pelargonidin 0.00 3 0.00 0.00 Peonidin 0.00 3 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 3 0.00 0.00 (-)-Epicatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.00 3 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 

Flavanones Hesperetin 21.87 6 6.52 7.76 30.69 

Naringenin 7.10 6 2.22 2.25 11.40 Apigenin 0.00 6 0.00 0.00 0.01 

09202 Oranges, raw, navels 

(Citrus sinensis) 

Flavones 

Luteolin 0.70 6 0.18 0.00 1.40 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Kaempferol 0.01 3 0.01 0.01 Myricetin 0.01 6 0.00 0.00 0.03 

Flavonols 

Quercetin 0.20 6 0.05 0.00 0.40 

Flavanones Hesperetin 0.00 2 0.00 0.00 Flavones Apigenin 2.57 3 0.72 1.70 4.00 

Luteolin 1.00 3 1.00 0.00 3.00 Isorhamnetin 0.00 2 0.00 0.00 Kaempferol 0.00 3 0.00 0.00 Myricetin 2.10 1 2.10 2.10 

99115 Oregano, fresh 

(Origanum vulgare) 

Flavonols 

Quercetin 7.30 3 7.30 0.00 21.90 

Flavanones Naringenin 0.00 1 0.00 0.00 Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 25.10 1 25.10 25.10 Kaempferol 0.00 1 0.00 0.00 

99380 Oregano, Mexican, raw 

(Lippia graveolens) 

Flavonols 

Quercetin 0.00 1 0.00 0.00 

Flavones Apigenin 0.01 4 0.01 0.01 

Luteolin 0.02 4 0.02 0.02 Kaempferol 0.01 4 0.01 0.01 Myricetin 0.03 4 0.03 0.03 

09226 Papayas, raw (Carica 

papaya) Flavones 

Quercetin 0.00 4 0.00 0.00 

Flavanones Hesperetin 0.00 2 0.00 0.00 Flavones Apigenin 225.93 11 42.12 0.00 630.00 

Luteolin 1.24 5 0.69 0.00 4.00 Isorhamnetin 0.00 2 0.00 0.00 Kaempferol 1.49 11 0.33 0.00 2.50 Myricetin 8.08 1 8.08 8.08 

11297 Parsley, raw 

(Petroselinum crispum) 

Flavonols 

Quercetin 0.33 3 0.33 0.00 1.00 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

11298 Parsnips, raw (Pastinaca 

sativa) 

Flavonols 

Quercetin 0.99 1 0.99 0.99 

(-)-Epicatechin 0.00 1 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 1.87 1 1.87 1.87 

Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

09370 Peaches, canned, heavy 

syrup, drained 

Flavones Apigenin 0.00 4 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.00 4 0.00 0.00 Myricetin 0.00 4 0.00 0.00 

Flavonols 

Quercetin 0.00 4 0.00 0.00 Cyanidin 1.61 45 0.04 0.00 4.30 Delphinidin 0.00 7 0.00 0.00 Malvidin 0.00 7 0.00 0.00 Pelargonidin 0.00 7 0.00 0.00 Peonidin 0.00 7 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 7 0.00 0.00 (-)-Epicatechin 2.34 49 0.21 0.00 6.92 (-)-Epicatechin 3-gallate 0.00 14 0.00 0.00 0.01 (-)-Epigallocatechin 1.04 14 0.32 0.00 3.34 (-)-Epigallocatechin 3-gallate 0.30 14 0.16 0.00 2.01 (+)-Catechin 4.92 49 0.51 0.53 10.12 

Flavan-3-ols 

(+)-Gallocatechin 0.00 14 0.00 0.00 

Flavanones Hesperetin 0.00 7 0.00 0.00 

Naringenin 0.00 7 0.00 0.00 

Flavones Apigenin 0.00 9 0.00 0.00 

Luteolin 0.00 6 0.00 0.00 Kaempferol 0.00 2 0.00 0.00 Myricetin 0.00 9 0.00 0.00 

09236 Peaches, raw (Prunus 

persica) 

Flavonols 

Quercetin 0.68 39 0.08 0.00 1.23 

Anthocyanidins Cyanidin 0.97 30 0.14 0.42 1.81 Flavan-3-ols (-)-Epicatechin 4.09 30 0.61 2.26 6.19 

(+)-Catechin 12.25 30 1.74 4.62 20.82 

97054 Peaches, white, whole, 

raw (Prunus persica) 

Flavonols Quercetin 0.45 30 0.07 0.10 0.71 

Cyanidin 0.00 1 0.00 0.00 Delphinidin 0.00 1 0.00 0.00 Malvidin 0.00 1 0.00 0.00 Pelargonidin 0.00 1 0.00 0.00 Peonidin 0.00 1 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 1 0.00 0.00 (-)-Epicatechin 0.00 1 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.66 1 0.66 0.66 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 

16089 Peanuts, all types, oilroasted, with salt 

Flavan-3-ols 

(+)-Catechin 0.00 1 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(+)-Gallocatechin 0.00 1 0.00 0.00 

Flavanones Hesperetin 0.00 1 0.00 0.00 

Naringenin 0.00 1 0.00 0.00 

Flavones Apigenin 0.00 1 0.00 0.00 Flavonols Myricetin 0.00 1 0.00 0.00 

Quercetin 0.00 1 0.00 0.00 (-)-Epicatechin 1.74 12 0.43 0.82 2.96 (-)-Epicatechin 3-gallate 0.00 12 0.00 0.00 (-)-Epigallocatechin 0.00 12 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 12 0.00 0.00 (+)-Catechin 0.14 12 0.03 0.01 0.36 

99029 Pears without skin, raw 

(Pyrus communis) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 12 0.00 0.00 

(-)-Epicatechin 0.26 1 0.26 0.26 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 (+)-Catechin 0.18 1 0.18 0.18 

09376 Pears, canned, juice 

pack, drained 

Flavan-3-ols 

(+)-Gallocatechin 0.00 1 0.00 0.00 

Cyanidin 12.18 8 2.46 0.00 20.60 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 3.76 50 0.32 0.10 17.74 (-)-Epicatechin 3-gallate 0.02 28 0.02 0.00 0.50 (-)-Epigallocatechin 0.59 28 0.25 0.00 5.07 (-)-Epigallocatechin 3-gallate 0.17 28 0.12 0.00 2.52 (+)-Catechin 0.27 47 0.04 0.00 2.32 

Flavan-3-ols 

(+)-Gallocatechin 0.00 28 0.00 0.00 

Flavanones Hesperetin 0.00 6 0.00 0.00 

Naringenin 0.00 6 0.00 0.00 

Flavones Apigenin 0.00 12 0.00 0.00 

Luteolin 0.00 8 0.00 0.00 Isorhamnetin 0.30 3 0.16 0.06 0.60 Kaempferol 0.00 4 0.00 0.00 Myricetin 0.00 12 0.00 0.00 

09252 Pears, raw (Pyrus 

communis) 

Flavonols 

Quercetin 4.51 15 1.76 0.00 20.50 

99080 Pears, without skin, Flavan-3-ols (-)-Epicatechin 2.12 4 2.12 2.12 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.33 4 0.33 0.33 

cooked 

(+)-Gallocatechin 0.00 4 0.00 0.00 

(-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

11300 Peas, edible-podded, 

raw (Pisum sativum) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

(-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.00 4 0.00 0.00 Myricetin 0.00 4 0.00 0.00 

11308 Peas, green, canned, 

regular pack, drained solids 

Flavonols 

Quercetin 0.11 4 0.11 0.11 

Cyanidin 0.03 2 0.03 0.03 Delphinidin 0.03 2 0.03 0.03 Pelargonidin 0.02 2 0.02 0.02 

Anthocyanidins 

Apigenin 0.01 2 0.01 0.01 

Flavones Luteolin 0.40 2 0.40 0.40 

Kaempferol 0.07 6 0.02 0.00 0.20 Myricetin 0.03 2 0.03 0.03 

11313 Peas, green, frozen, 

cooked, boiled, drained, without salt 

Flavonols 

Quercetin 0.12 6 0.01 0.09 0.16 

11312 Peas, green, frozen, Kaempferol 0.00 1 0.00 0.00 

unprepared 

Flavonols 

Quercetin 0.15 1 0.15 0.15 

(-)-Epicatechin 0.01 3 0.01 0.01 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.01 3 0.01 0.01 

11304 Peas, green, raw (Pisum 

sativum) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

Flavonols 

Quercetin 14.27 4 6.14 0.00 19.03 

Flavanones Eriodictyol 30.92 14 3.71 12.27 54.53 

Hesperetin 9.52 16 1.47 0.00 21.94 

Flavones Apigenin 8.71 16 6.11 0.24 99.00 

Luteolin 11.33 16 2.14 4.31 42.00 Isorhamnetin 0.00 2 0.00 0.00 Kaempferol 0.00 2 0.00 0.00 

02064 Peppermint, fresh 

(Mentha x piperita nothossp. piperita) 

Flavonols 

Quercetin 0.00 2 0.00 0.00 

99041 Peppers, ancho Luteolin 3.36 1 3.36 3.36 

(Capsicum annuum) 

Flavones 

Quercetin 27.60 1 27.60 27.60 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 1.13 1 1.13 1.13 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

99088 Peppers, Californian 

(purchased in Hungary) (Capsicum annuum) Flavonols 

Quercetin 0.51 1 0.51 0.51 

99384 Peppers, cascabella, raw Luteolin 0.60 1 0.60 0.60 

(Capsicum annuum) 

Flavones 

Quercetin 2.40 1 2.40 2.40 

99369 Peppers, cayenne, raw Luteolin 1.73 1 1.73 1.73 

(Capsicum annuum) 

Flavones 

Quercetin 2.48 1 2.48 2.48 

99370 Peppers, habanero, raw Luteolin 0.07 2 0.02 0.04 0.09 

(Capsicum chinense) 

Flavones Flavonols Quercetin 0.30 2 0.16 0.14 0.46 

Flavones Apigenin 1.40 1 1.40 1.40 

Luteolin 3.87 3 1.24 1.40 5.15 Kaempferol 0.00 1 0.00 0.00 Myricetin 1.20 1 1.20 1.20 

11670 Peppers, hot chili, green, 

raw (Capsicum 

frutescens) Flavonols 

Quercetin 14.70 3 3.22 10.50 21.02 

99042 Peppers, hot, yellow Flavones Luteolin 6.93 3 1.93 3.68 10.35 

wax, raw (Capsicum 

annuum) 

Flavonols Quercetin 50.63 3 14.61 28.83 78.38 

11979 Peppers, jalapeno, raw Flavones Luteolin 1.34 5 0.64 0.00 3.75 

(Capsicum annuum) Flavonols Quercetin 5.07 5 2.64 0.00 15.12 

99372 Peppers, long yellow, Flavones Luteolin 1.68 1 1.68 1.68 

raw (Capsicum anuum) Flavonols Quercetin 6.45 1 6.45 6.45 

99356 Peppers, pimento 

(Capsicum annuum) 

Flavones Luteolin 10.36 6 3.75 8.58 12.13 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

11977 Peppers, serrano, raw Flavones Luteolin 4.14 1 4.14 4.14 

(Capsicum annuum) Flavonols Quercetin 15.98 1 15.98 15.98 

Anthocyanidins Cyanidin 0.00 2 0.00 0.00 

(-)-Epicatechin 0.00 3 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.00 3 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 4.98 12 0.87 0.50 12.87 Kaempferol 0.00 4 0.00 0.00 Myricetin 0.00 2 0.00 0.00 

11333 Peppers, sweet, green, 

raw (Capsicum annuum) 

Flavonols 

Quercetin 2.40 15 0.40 0.50 4.23 

Anthocyanidins Cyanidin 0.00 2 0.00 0.00 

(-)-Epicatechin 0.00 7 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 (-)-Epigallocatechin 0.00 7 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 (+)-Catechin 0.00 7 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 7 0.00 0.00 

Flavones Apigenin 0.00 6 0.00 0.00 

Luteolin 0.61 10 0.14 0.10 1.10 Kaempferol 0.00 6 0.00 0.00 Myricetin 0.00 4 0.00 0.00 

11821 Peppers, sweet, red, raw 

(Capsicum annuum) 

Flavonols 

Quercetin 0.25 6 0.20 0.00 1.20 

Anthocyanidins Cyanidin 0.00 2 0.00 0.00 Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 1.02 3 0.06 0.90 1.10 Kaempferol 0.00 2 0.00 0.00 

11951 Peppers, sweet, yellow, 

raw (Capsicum annuum) 

Flavonols 

Quercetin 1.35 3 0.35 0.80 2.00 

99371 Peppers, tabasco, raw Flavones Luteolin 3.57 1 3.57 3.57 

(Capsicum frutescens) Flavonols Quercetin 0.09 1 0.09 0.09 

Flavones Apigenin 0.07 1 0.07 0.07 

Luteolin 0.32 1 0.32 0.32 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.43 1 0.43 0.43 

99105 Perilla leaves, raw 

(Perilla frutescens) 

Flavonols 

Quercetin 0.53 1 0.53 0.53 

97088 Persimmons, raw Flavan-3-ols (-)-Epicatechin 0.00 3 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.63 3 0.63 0.63 

(Diospyros) 

(+)-Gallocatechin 0.17 3 0.17 0.17 

Cyanidin 0.00 1 0.00 0.00 Delphinidin 0.00 1 0.00 0.00 Malvidin 0.00 1 0.00 0.00 Pelargonidin 0.00 1 0.00 0.00 Peonidin 0.00 1 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 1 0.00 0.00 (-)-Epicatechin 0.00 8 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 8 0.00 0.00 (-)-Epigallocatechin 0.00 8 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 8 0.00 0.00 (+)-Catechin 0.00 8 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 8 0.00 0.00 

Flavanones Hesperetin 0.00 1 0.00 0.00 

Naringenin 0.00 1 0.00 0.00 

Flavones Apigenin 0.00 2 0.00 0.00 0.01 

Luteolin 0.01 2 0.01 0.00 0.02 Kaempferol 0.01 1 0.01 0.01 Myricetin 0.01 2 0.02 0.00 0.03 

09266 Pineapple, raw, all 

varieties (Ananus comosus) 

Flavonols 

Quercetin 0.00 2 0.00 0.00 

Cyanidin 0.00 3 0.00 0.00 Delphinidin 0.00 3 0.00 0.00 Malvidin 0.00 3 0.00 0.00 Pelargonidin 0.00 3 0.00 0.00 Peonidin 0.00 3 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 3 0.00 0.00 (-)-Epicatechin 0.00 5 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 (-)-Epigallocatechin 0.00 5 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 5 0.00 0.00 (+)-Catechin 0.00 5 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 5 0.00 0.00 Hesperetin 0.00 5 0.00 0.00 

09430 Pineapple, raw, extra 

sweet variety (Ananus 

comosus) 

Flavanones 

Naringenin 0.00 5 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavones Apigenin 0.00 3 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 

Flavonols Myricetin 0.00 3 0.00 0.00 

Quercetin 0.00 3 0.00 0.00 Cyanidin 4.73 30 0.61 0.62 13.93 Delphinidin 0.02 2 0.02 0.02 Pelargonidin 0.02 2 0.02 0.02 

Anthocyanidins 

Peonidin 2.21 4 2.21 2.21 

Flavones Apigenin 0.01 3 0.00 0.00 0.01 

Luteolin 0.01 3 0.00 0.00 0.02 Kaempferol 0.01 3 0.00 0.00 0.01 Myricetin 0.02 3 0.01 0.00 0.03 

97043 Plum, red, whole, raw 

(Prunus spp.) 

Flavonols 

Quercetin 1.85 31 0.21 0.00 7.04 

Anthocyanidins Cyanidin 0.00 14 0.00 0.00 

Peonidin 0.00 8 0.00 0.00 Kaempferol 0.10 12 0.02 0.06 0.17 Myricetin 0.10 12 0.02 0.07 0.11 

97046 Plum, yellow, whole, raw 

(Prunus spp.) 

Flavonols 

Quercetin 2.21 26 0.34 0.50 4.28 

Cyanidin 39.68 6 13.24 6.40 84.35 Delphinidin 0.01 4 0.00 0.00 0.02 Malvidin 0.00 2 0.00 0.00 Pelargonidin 0.01 4 0.00 0.00 0.02 Peonidin 0.00 2 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 2 0.00 0.00 (-)-Epicatechin 2.44 2 2.44 0.00 4.88 (-)-Epicatechin 3-gallate 0.00 2 0.00 0.00 (-)-Epigallocatechin 13.06 2 7.34 5.72 20.40 (-)-Epigallocatechin 3-gallate 0.48 2 0.48 0.00 0.97 (+)-Catechin 17.55 2 11.45 6.10 29.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 2 0.00 0.00 

Flavanones Hesperetin 0.00 2 0.00 0.00 

Naringenin 0.00 2 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 0.01 

Luteolin 0.60 3 0.21 0.00 0.90 Kaempferol 0.01 2 0.01 0.01 Myricetin 0.01 4 0.00 0.00 0.03 

97077 Plums, black diamond, 

with peel, raw (Prunus spp.) 

Flavonols 

Quercetin 12.45 4 6.18 1.80 25.10 

09291 Plums, dried (prunes), Cyanidin 0.71 9 0.27 0.00 2.40 

uncooked 

Anthocyanidins 

Delphinidin 0.04 9 0.02 0.00 0.20 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Malvidin 0.00 7 0.00 0.00 Pelargonidin 0.00 9 0.00 0.00 0.02 Peonidin 0.00 7 0.00 0.00 Petunidin 0.00 7 0.00 0.00 (-)-Epicatechin 0.00 3 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.00 3 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 

Flavanones Hesperetin 0.00 3 0.00 0.00 

Naringenin 0.00 3 0.00 0.00 

Flavones Apigenin 0.00 9 0.00 0.00 0.01 

Luteolin 0.01 6 0.00 0.00 0.02 Kaempferol 0.01 2 0.01 0.01 Myricetin 0.01 9 0.00 0.00 0.03 

Flavonols 

Quercetin 1.80 9 0.60 0.00 4.00 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 Kaempferol 0.00 2 0.00 0.00 Myricetin 0.00 2 0.00 0.00 

99395 Plums, Greengage, raw 

(Prunus spp.) 

Flavonols 

Quercetin 0.00 2 0.00 0.00 

Anthocyanidins Cyanidin 17.93 32 2.68 6.73 35.51 

Peonidin 5.21 32 0.77 1.56 11.52 

99367 Plums, purple, raw 

(Prunus spp.) 

Flavonols Quercetin 2.19 32 0.33 0.69 4.18 

Cyanidin 12.02 16 2.04 6.11 40.43 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 3.20 20 0.49 0.00 10.38 (-)-Epicatechin 3-gallate 0.76 15 0.43 0.00 4.98 (-)-Epigallocatechin 0.24 15 0.10 0.00 1.19 (-)-Epigallocatechin 3-gallate 0.40 14 0.21 0.00 2.47 (+)-Catechin 2.89 20 0.44 0.00 5.82 

Flavan-3-ols 

(+)-Gallocatechin 0.09 15 0.09 0.00 1.35 Hesperetin 0.00 8 0.00 0.00 

09279 Plums, raw (Prunus spp.) 

Flavanones 

Naringenin 0.00 8 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavones Apigenin 0.00 10 0.00 0.00 

Luteolin 0.00 6 0.00 0.00 Kaempferol 0.00 2 0.00 0.00 Myricetin 0.00 10 0.00 0.00 

Flavonols 

Quercetin 3.45 11 0.68 0.70 7.35 (-)-Epicatechin 0.08 3 0.08 0.08 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.16 3 0.16 0.16 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.40 3 0.40 0.40 

Flavan-3-ols 

(+)-Gallocatechin 0.17 3 0.17 0.17 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

09286 Pomegranates, raw 

(Punica granatum) 

Flavonols 

Quercetin 0.00 1 0.00 0.00 

Cyanidin 0.00 18 0.00 0.00 Delphinidin 0.00 18 0.00 0.00 Malvidin 0.00 18 0.00 0.00 Pelargonidin 0.00 18 0.00 0.00 Peonidin 0.00 18 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 18 0.00 0.00 (-)-Epicatechin 0.00 22 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 22 0.00 0.00 (-)-Epigallocatechin 0.00 22 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 22 0.00 0.00 (+)-Catechin 0.00 22 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 22 0.00 0.00 

Flavanones Naringenin 0.00 18 0.00 0.00 Flavones Apigenin 0.00 19 0.00 0.00 

Luteolin 0.00 11 0.00 0.00 Kaempferol 0.03 2 0.03 0.00 0.05 Myricetin 0.00 19 0.00 0.00 

11352 Potato, flesh and skin, 

raw (Solanum tuberosum) 

Flavonols 

Quercetin 0.84 20 0.23 0.00 3.41 

Cyanidin 0.00 8 0.00 0.00 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 

11358 Potatoes, red, flesh and 

skin, baked 

Anthocyanidins 

Pelargonidin 0.00 8 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Peonidin 0.00 8 0.00 0.00 Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 0.00 7 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 (-)-Epigallocatechin 0.00 7 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 (+)-Catechin 0.00 7 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 7 0.00 0.00 

Flavanones Hesperetin 0.00 7 0.00 0.00 

Naringenin 0.00 7 0.00 0.00 

Flavones Apigenin 0.00 8 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 

Flavonols Myricetin 0.00 8 0.00 0.00 

Quercetin 1.43 8 0.22 0.00 1.90 Cyanidin 0.00 6 0.00 0.00 Delphinidin 0.00 6 0.00 0.00 Malvidin 0.00 6 0.00 0.00 Pelargonidin 0.00 6 0.00 0.00 Peonidin 0.00 6 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 6 0.00 0.00 (-)-Epicatechin 0.00 4 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 4 0.00 0.00 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 0.00 4 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

Flavanones Hesperetin 0.00 4 0.00 0.00 

Naringenin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 6 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Myricetin 0.00 6 0.00 0.00 

11355 Potatoes, red, flesh and 

skin, raw (Solanum tuberosum) 

Flavonols 

Quercetin 0.65 6 0.21 0.00 1.13 

Cyanidin 0.00 8 0.00 0.00 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 

11356 Potatoes, Russet, flesh 

and skin, baked 

Flavan-3-ols (-)-Epicatechin 0.00 6 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epicatechin 3-gallate 0.00 6 0.00 0.00 (-)-Epigallocatechin 0.00 6 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 6 0.00 0.00 (+)-Catechin 0.00 6 0.00 0.00 (+)-Gallocatechin 0.00 6 0.00 0.00 

Flavanones Hesperetin 0.00 6 0.00 0.00 

Naringenin 0.00 6 0.00 0.00 

Flavones Apigenin 0.00 8 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 

Flavonols Myricetin 0.00 8 0.00 0.00 

Quercetin 0.73 8 0.22 0.00 1.60 Cyanidin 0.00 6 0.00 0.00 Delphinidin 0.00 6 0.00 0.00 Malvidin 0.00 6 0.00 0.00 Pelargonidin 0.00 6 0.00 0.00 Peonidin 0.00 6 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 6 0.00 0.00 (-)-Epicatechin 0.00 8 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 8 0.00 0.00 (-)-Epigallocatechin 0.00 8 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 8 0.00 0.00 (+)-Catechin 0.00 8 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 8 0.00 0.00 

Flavanones Hesperetin 0.00 8 0.00 0.00 

Naringenin 0.00 8 0.00 0.00 

Flavones Apigenin 0.00 6 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 Myricetin 0.00 6 0.00 0.00 

11353 Potatoes, russet, flesh 

and skin, raw (Solanum tuberosum) 

Flavonols 

Quercetin 1.65 6 0.62 0.00 3.41 

Cyanidin 0.00 6 0.00 0.00 Delphinidin 0.00 6 0.00 0.00 Malvidin 0.00 6 0.00 0.00 Pelargonidin 0.00 6 0.00 0.00 Peonidin 0.00 6 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 6 0.00 0.00 (-)-Epicatechin 0.00 6 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 6 0.00 0.00 

11357 Potatoes, white, flesh 

and skin, baked 

Flavan-3-ols 

(-)-Epigallocatechin 0.00 6 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epigallocatechin 3-gallate 0.00 6 0.00 0.00 (+)-Catechin 0.00 6 0.00 0.00 (+)-Gallocatechin 0.00 6 0.00 0.00 

Flavanones Hesperetin 0.00 6 0.00 0.00 

Naringenin 0.00 6 0.00 0.00 

Flavones Apigenin 0.00 6 0.00 0.00 

Luteolin 0.00 3 0.00 0.00 

Flavonols Myricetin 0.00 6 0.00 0.00 

Quercetin 1.19 6 0.44 0.00 2.60 Cyanidin 0.00 6 0.00 0.00 Delphinidin 0.00 6 0.00 0.00 Malvidin 0.00 6 0.00 0.00 Pelargonidin 0.00 6 0.00 0.00 Peonidin 0.00 6 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 6 0.00 0.00 (-)-Epicatechin 0.00 6 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 6 0.00 0.00 (-)-Epigallocatechin 0.00 6 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 6 0.00 0.00 (+)-Catechin 0.00 6 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 6 0.00 0.00 

Flavanones Hesperetin 0.00 6 0.00 0.00 

Naringenin 0.00 6 0.00 0.00 

Flavones Apigenin 0.00 6 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Myricetin 0.00 6 0.00 0.00 

11354 Potatoes, white, flesh 

and skin, raw (Solanum tuberosum) 

Flavonols 

Quercetin 0.49 6 0.19 0.00 1.04 

Isorhamnetin 0.65 4 0.59 0.00 2.41 Kaempferol 0.18 4 0.08 0.00 0.38 

09287 Prickly pears, raw 

(Opuntia spp.) 

Flavonols 

Quercetin 4.86 4 1.66 0.98 9.05 

Eriodictyol 2.86 12 1.90 0.00 23.33 Hesperetin 1.79 12 0.86 0.00 9.36 

Flavanones 

Naringenin 25.31 13 9.51 1.94 132.86 

Flavones Apigenin 0.65 12 0.31 0.00 2.80 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 

99311 Pummelo juice, raw 

Flavonols 

Quercetin 0.00 12 0.00 0.00 

09295 Pummelo, raw (Citrus Hesperetin 8.40 2 8.40 8.40 

grandis) 

Flavanones 

Naringenin 24.72 2 24.72 24.72 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 1.63 1 1.63 1.63 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

11422 Pumpkin, raw (Cucurbita 

spp.) 

Flavonols 

Quercetin 0.00 1 0.00 0.00 

Flavones Apigenin 0.00 2 0.00 0.00 

Luteolin 0.00 2 0.00 0.00 Kaempferol 0.00 2 0.00 0.00 Myricetin 0.00 2 0.00 0.00 

11427 Purslane, raw (Portulaca 

oleracea) 

Flavonols 

Quercetin 0.00 2 0.00 0.00 

Flavones Apigenin 12.60 1 12.60 12.60 

Luteolin 34.10 1 34.10 34.10 Isorhamnetin 0.00 1 0.00 0.00 Kaempferol 0.20 1 0.20 0.20 Myricetin 0.40 1 0.40 0.40 

99032 Queen Anne's Lace, 

leaves, raw (Daucus carota subsp. Carota) Flavonols 

Quercetin 1.10 1 1.10 1.10 

(-)-Epicatechin 0.67 3 0.67 0.67 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.75 3 0.75 0.75 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

09296 Quinces, raw (Cydonia 

oblonga) 

Flavonols 

Quercetin 0.00 1 0.00 0.00 

99386 Radish leaves, raw Kaempferol 7.72 3 7.72 7.72 

(Raphanus sativus) 

Flavonols 

Quercetin 70.37 3 70.37 70.37 

11676 Radish seeds, sprouted, 

raw (Raphanus sativus) 

Flavonols Kaempferol 21.85 9 6.00 13.76 35.18 

Anthocyanidins Cyanidin 0.00 7 0.00 0.00  Delphinidin 0.00 7 0.00 0.00  Malvidin 0.00 7 0.00 0.00  Pelargonidin 25.66 15 1.95 7.40 34.80  Peonidin 0.00 7 0.00 0.00  Petunidin 0.00 7 0.00 0.00 

(-)-Epicatechin 0.00 3 0.00 0.00 

11429 Radishes, raw 

(Raphanus sativus) 

Flavan-3-ols 

(-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.00 3 0.00 0.00 (+)-Gallocatechin 0.00 3 0.00 0.00 

Flavanones Hesperetin 0.00 3 0.00 0.00 

Naringenin 0.00 3 0.00 0.00 

Flavones Apigenin 0.00 13 0.00 0.00 

Luteolin 0.00 9 0.00 0.00 Kaempferol 0.86 7 0.15 0.40 2.11 Myricetin 0.00 13 0.00 0.00 

Flavonols 

Quercetin 0.00 14 0.00 0.00 Cyanidin 0.03 7 0.01 0.00 0.10 Delphinidin 0.01 7 0.00 0.00 0.02 Malvidin 0.00 5 0.00 0.00 Pelargonidin 0.01 7 0.00 0.00 0.02 Peonidin 0.00 5 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 5 0.00 0.00 (-)-Epicatechin 0.10 7 0.10 0.00 0.71 (-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 (-)-Epigallocatechin 0.00 7 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 (+)-Catechin 0.42 7 0.42 0.00 2.97 

Flavan-3-ols 

(+)-Gallocatechin 0.00 7 0.00 0.00 

Flavanones Hesperetin 0.00 6 0.00 0.00 

Naringenin 0.00 6 0.00 0.00 

Flavones Apigenin 0.00 7 0.00 0.00 0.01 

Luteolin 0.01 4 0.00 0.00 0.02 Kaempferol 0.01 2 0.01 0.01 Myricetin 0.01 7 0.00 0.00 0.03 

09298 Raisins, seedless (Vitis 

vinifera) 

Flavonols 

Quercetin 0.25 7 0.24 0.00 1.70 

99411 Raspberries, black Cyanidin 323.47 1 323.47 323.47 

(Rubus spp.) 

Anthocyanidins 

Peonidin 0.55 1 0.55 0.55 

Cyanidin 35.84 23 2.67 20.73 71.11 Delphinidin 0.29 14 0.13 0.00 2.01 Malvidin 0.70 14 0.17 0.00 2.75 Pelargonidin 1.85 23 0.38 0.00 8.23 Peonidin 0.00 6 0.00 0.00 

09302 Raspberries, raw (Rubus 

spp.) 

Anthocyanidins 

Petunidin 0.00 6 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epicatechin 4.07 15 0.83 0.00 8.26 (-)-Epicatechin 3-gallate 0.00 10 0.00 0.00 (-)-Epigallocatechin 0.46 10 0.02 0.00 1.11 (-)-Epigallocatechin 3-gallate 0.54 10 0.54 0.00 5.35 (+)-Catechin 1.56 15 0.48 0.00 7.33 

Flavan-3-ols 

(+)-Gallocatechin 0.00 10 0.00 0.00 0.01 

Flavanones Hesperetin 0.00 3 0.00 0.00 

Naringenin 0.00 3 0.00 0.00 

Flavones Apigenin 0.00 7 0.00 0.00 

Luteolin 0.00 3 0.00 0.00 Kaempferol 0.09 9 0.07 0.00 0.66 Myricetin 0.00 9 0.00 0.00 

Flavonols 

Quercetin 1.23 21 0.23 0.00 4.58 Cyanidin 22.60 1 22.60 22.60 Delphinidin 0.02 1 0.02 0.02 

Anthocyanidins 

Pelargonidin 1.60 1 1.60 1.60 

Flavones Apigenin 0.01 1 0.01 0.01 

Luteolin 0.02 1 0.02 0.02 Kaempferol 0.01 1 0.01 0.01 Myricetin 0.03 1 0.03 0.03 

99327 Raspberries, red, frozen 

Flavonols 

Quercetin 1.10 1 1.10 1.10 

(-)-Epicatechin 0.38 4 0.38 0.38 (-)-Epicatechin 3-gallate 0.49 4 0.49 0.49 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 1.48 4 1.48 1.48 

99052 Rhubarb stalks, cooked Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

(-)-Epicatechin 0.51 4 0.51 0.51 (-)-Epicatechin 3-gallate 0.60 4 0.60 0.60 (-)-Epigallocatechin 0.00 4 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 4 0.00 0.00 (+)-Catechin 2.17 4 2.17 2.17 

09307 Rhubarb, raw (Rheum 

rhabarbarum) 

Flavan-3-ols 

(+)-Gallocatechin 0.00 4 0.00 0.00 

(-)-Epicatechin 0.00 1 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 1 0.00 0.00 (-)-Epigallocatechin 0.00 1 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 1 0.00 0.00 

20045 Rice, white, long-grain, 

regular, cooked 

Flavan-3-ols 

(+)-Catechin 0.00 1 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(+)-Gallocatechin 0.00 1 0.00 0.00 

Flavanones Hesperetin 0.00 1 0.00 0.00 

Naringenin 24.86 1 24.86 24.86 

Flavones Apigenin 0.55 2 0.55 0.00 1.10 

Luteolin 2.00 2 2.00 0.00 4.00 Isorhamnetin 0.00 1 0.00 0.00 Kaempferol 0.00 2 0.00 0.00 

02063 Rosemary, fresh 

(Rosmarinus officinalis) 

Flavonols 

Quercetin 0.00 2 0.00 0.00 

Kaempferol 0.00 2 0.00 0.00 Myricetin 0.00 2 0.00 0.00 

99335 Rowanberries, raw 

(Sorbus) 

Flavonols 

Quercetin 7.40 2 1.10 6.30 8.50 

Flavones Apigenin 3.85 4 3.85 0.00 15.40 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.57 4 0.57 0.00 2.27 Myricetin 2.13 4 2.14 0.00 8.54 

11435 Rutabagas, raw 

(Brassica napus (Napobrassica Group)) Flavonols 

Quercetin 0.08 4 0.08 0.00 0.32 

Flavanones Hesperetin 0.00 1 0.00 0.00 

Naringenin 0.00 1 0.00 0.00 

Flavones Apigenin 1.20 2 1.20 0.00 2.40 

Luteolin 16.70 2 16.70 0.00 33.40 Isorhamnetin 0.00 1 0.00 0.00 Kaempferol 0.00 2 0.00 0.00 

99116 Sage, fresh (Salvia) 

Flavonols 

Quercetin 0.00 2 0.00 0.00 

06931 Sauce, pasta, Kaempferol 0.01 3 0.01 0.01 

spaghetti/marinara, ready-to-serve 

Flavonols 

Quercetin 0.91 3 0.91 0.91 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.00 4 0.00 0.00 Myricetin 0.00 4 0.00 0.00 

11439 Sauerkraut, canned, 

solids and liquids 

Flavonols 

Quercetin 0.00 4 0.00 0.00 

06159 Soup, tomato, canned, Kaempferol 0.00 3 0.00 0.00 

condensed, commercial 

Flavonols 

Quercetin 0.14 3 0.14 0.14 

Eriodictyol 14.54 3 2.54 9.77 18.44 Hesperetin 10.74 3 4.88 1.50 18.11 

Flavanones 

Naringenin 23.77 3 4.66 18.64 33.08 

Flavones Apigenin 0.00 2 0.00 0.00 

99304 Sour orange, juice 

Flavonols Quercetin 0.00 2 0.00 0.00 

16108 Soybeans, mature Flavan-3-ols (-)-Epicatechin 37.41 3 37.41 37.41 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

seeds, raw (Glycine max) 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 4.82 1 4.82 4.82 Myricetin 0.00 1 0.00 0.00 

02004 Spices, bay leaf (Laurus 

nobilis) 

Flavonols 

Quercetin 3.19 1 3.19 3.19 

Flavanones Naringenin 0.00 1 0.00 0.00 Flavones Apigenin 3.50 1 3.50 3.50 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 

02023 Spices, marjoram, dried 

(Origanum majorana) 

Flavonols 

Quercetin 0.00 1 0.00 0.00 

Flavones Apigenin 13506.22 1 13506.22 13506.22 

Luteolin 19.75 1 19.75 19.75 Isorhamnetin 331.24 1 331.24 331.24 

02029 Spices, parsley, dried 

(Petroselinum crispum) 

Flavonols 

Kaempferol 0.00 1 0.00 0.00 

Flavones Apigenin 0.00 4 0.00 0.00 

Luteolin 0.00 4 0.00 0.00 Kaempferol 0.00 4 0.00 0.00 Myricetin 0.00 4 0.00 0.00 

11463 Spinach, frozen, 

chopped or leaf, unprepared Flavonols 

Quercetin 0.00 4 0.00 0.00 

Flavones Apigenin 0.00 9 0.00 0.00 0.01 

Luteolin 0.74 9 0.74 0.00 6.64 Kaempferol 7.64 10 5.26 0.00 55.00 Myricetin 0.01 9 0.00 0.00 0.04 

11457 Spinach, raw (Spinacia 

oleracea) 

Flavonols 

Quercetin 4.11 10 2.82 0.00 27.22 

11478 Squash, summer, 

zucchini, includes skin, cooked, boiled, drained, without salt 

Flavonols Quercetin 0.47 10 0.05 0.25 0.73 

(-)-Epicatechin 0.00 3 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 0.00 3 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 3 0.00 0.00 

11477 Squash, summer, 

zucchini, includes skin, raw (Cucurbita spp.) 

Flavonols Quercetin 0.66 5 0.13 0.40 1.12 

(-)-Epicatechin 0.73 1 0.73 0.73 (-)-Epigallocatechin 0.14 1 0.14 0.14 

99382 Star apple, raw 

(Chrosophyllum cainito) 

Flavan-3-ols 

(+)-Catechin 0.25 1 0.25 0.25 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(+)-Gallocatechin 0.53 1 0.53 0.53 

Flavonols Myricetin 0.08 1 0.08 0.08 

Quercetin 0.26 1 0.26 0.26 Cyanidin 1.27 9 0.39 0.33 3.21 Delphinidin 0.02 1 0.02 0.02 

Anthocyanidins 

Pelargonidin 19.32 9 5.54 7.35 48.50 

Flavones Apigenin 0.01 1 0.01 0.01 

Luteolin 0.02 1 0.02 0.02 Kaempferol 0.49 20 0.08 0.00 1.30 Myricetin 0.35 4 0.14 0.03 0.69 

09318 Strawberries, frozen, 

unsweetened 

Flavonols 

Quercetin 0.46 17 0.04 0.30 0.90 

Cyanidin 1.96 71 0.14 0.00 5.42 Delphinidin 0.32 8 0.32 0.00 2.60 Malvidin 0.00 7 0.00 0.00 Pelargonidin 31.27 71 1.90 0.00 57.49 Peonidin 0.00 7 0.00 0.00 

Anthocyanidins 

Petunidin 0.08 8 0.08 0.00 0.63 (-)-Epicatechin 0.12 22 0.02 0.00 0.42 (-)-Epicatechin 3-gallate 0.15 13 0.03 0.00 0.66 (-)-Epigallocatechin 0.78 13 0.35 0.00 4.31 (-)-Epigallocatechin 3-gallate 0.11 13 0.07 0.00 0.73 (+)-Catechin 3.32 23 0.35 0.26 5.43 

Flavan-3-ols 

(+)-Gallocatechin 0.03 12 0.01 0.00 0.12 

Flavanones Hesperetin 0.00 6 0.00 0.00 

Naringenin 0.26 7 0.26 0.00 1.81 

Flavones Apigenin 0.00 11 0.00 0.00 0.01 

Luteolin 0.00 7 0.00 0.00 0.02 Kaempferol 0.46 69 0.03 0.00 1.61 Myricetin 0.00 12 0.00 0.00 0.03 

09316 Strawberries, raw 

(Fragaria X ananassa) 

Flavonols 

Quercetin 1.14 52 0.10 0.00 3.20 

(-)-Epicatechin 1.11 3 1.11 1.11 (-)-Epicatechin 3-gallate 0.00 3 0.00 0.00 (-)-Epigallocatechin 0.00 3 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 3 0.00 0.00 (+)-Catechin 7.48 3 7.48 7.48 

97007 Strawberry tree fruit 

(arbutus), raw (Arbutus 

unedo) 

Flavan-3-ols 

(+)-Gallocatechin 1.60 3 1.60 1.60 

11505 Sweet potato leaves, raw Flavones Apigenin 0.06 4 0.06 0.00 0.24 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Luteolin 0.11 4 0.10 0.00 0.41 Kaempferol 0.25 4 0.00 0.00 0.50 Myricetin 4.89 4 3.68 0.03 15.59 

(Ipomoea batatas) 

Flavonols 

Quercetin 11.57 4 5.71 2.60 26.69 

Cyanidin 10.60 1 10.60 10.60 Delphinidin 0.90 1 0.90 0.90 

99385 Sweet potato, purple, 

cooked 

Anthocyanidins 

Pelargonidin 0.02 1 0.02 0.02 

Flavones Apigenin 0.01 2 0.01 0.01 

Luteolin 0.02 2 0.02 0.02 Kaempferol 0.01 2 0.01 0.01 Myricetin 0.03 2 0.03 0.03 

11507 Sweet potato, raw, 

unprepared (Ipomoea batatas) Flavonols 

Quercetin 0.01 2 0.01 0.01 

Eriodictyol 1.20 1 1.20 1.20 Hesperetin 74.89 1 74.89 74.89 

Flavanones 

Naringenin 42.51 1 42.51 42.51 

Flavones Apigenin 0.00 1 0.00 0.00 

99305 Tangelo juice 

Flavonols Quercetin 0.00 1 0.00 0.00 

09225 Tangerine juice, frozen Hesperetin 22.01 13 2.94 5.94 47.08 

concentrate, sweetened, diluted with 3 volume water 

Flavanones 

Naringenin 3.61 13 0.75 1.04 7.96 

Eriodictyol 0.02 5 0.02 0.00 0.10 Hesperetin 9.56 5 1.72 4.31 13.37 

Flavanones 

Naringenin 1.20 6 1.20 0.00 7.22 

Flavones Apigenin 0.00 5 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 

09221 Tangerine juice, raw 

Flavonols 

Quercetin 0.29 5 0.29 0.00 1.44 

Flavanones Hesperetin 7.94 11 2.12 4.52 11.17 

Naringenin 10.02 11 1.47 1.74 29.15 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.00 1 0.00 0.00 

09218 Tangerines, (mandarin 

oranges), raw (Citrus reticulata) 

Flavonols 

Quercetin 0.00 1 0.00 0.00 

Eriodictyol 1.02 1 1.02 1.02 Hesperetin 19.25 7 3.16 7.98 32.45 

Flavanones 

Naringenin 6.50 7 1.02 3.77 11.03 

99306 Tangor juice (e.g., 

murcot or temple) 

Flavones Apigenin 0.00 1 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavonols Quercetin 0.00 1 0.00 0.00 

99316 Tangor juice, diluted from Hesperetin 19.06 5 4.38 7.98 32.45 

frozen concentrate (ex. murcot or temple) 

Flavanones 

Naringenin 7.04 5 1.33 3.95 11.03 

Cyanidin 0.02 1 0.02 0.02 Delphinidin 0.02 1 0.02 0.02 

11521 Taro leaves, cooked, 

steamed, without salt 

Anthocyanidins 

Pelargonidin 0.02 1 0.02 0.02 

Flavones Apigenin 0.01 1 0.01 0.01 

Luteolin 0.02 1 0.02 0.02 Kaempferol 0.01 1 0.01 0.01 Myricetin 0.03 1 0.03 0.03 

11520 Taro leaves, raw 

(Colocasia esculenta) 

Flavonols 

Quercetin 0.01 1 0.01 0.01 

11518 Taro, raw (Colocasia 

esculenta) 

Flavonols Quercetin 2.87 3 2.87 2.87 

99117 Tarragon, fresh 

(Artemisia dracunculus) 

Flavanones Hesperetin 0.00 1 0.00 0.00 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 1.00 1 1.00 1.00 Isorhamnetin 5.00 1 5.00 5.00 Kaempferol 11.00 1 11.00 11.00 

99117 Tarragon, fresh 

(Artemisia dracunculus) 

Flavonols 

Quercetin 10.00 1 10.00 10.00 

(-)-Epicatechin 2.13 96 0.10 0.15 8.74 (-)-Epicatechin 3-gallate 5.87 96 0.17 0.80 18.98 (-)-Epigallocatechin 7.93 96 0.45 0.29 31.04 (-)-Epigallocatechin 3-gallate 9.26 96 0.46 0.68 40.66 (+)-Catechin 1.47 57 0.07 0.35 4.79 (+)-Gallocatechin 1.20 11 0.18 0.56 2.78 Theaflavin 1.58 39 0.16 0.36 5.27 Theaflavin-3,3'-digallate 1.75 39 0.21 0.06 4.96 Theaflavin-3'-gallate 1.51 39 0.16 0.12 4.13 Theaflavin-3-gallate 1.25 39 0.14 0.06 3.19 

Flavan-3-ols 

Thearubigins 81.30 32 9.76 48.28 139.50 

Flavones Apigenin 0.00 10 0.00 0.00 

Luteolin 0.00 10 0.00 0.00 

14355 Tea, black, brewed, 

prepared with tap water 

Flavonols Kaempferol 1.31 64 0.08 0.25 2.41 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Myricetin 0.45 32 0.01 0.17 0.90 Quercetin 1.99 64 0.05 0.41 4.75 (-)-Epicatechin 0.49 4 0.13 0.34 0.87 (-)-Epicatechin 3-gallate 0.64 4 0.36 0.25 1.71 (-)-Epigallocatechin 0.55 4 0.16 0.36 1.01 (-)-Epigallocatechin 3-gallate 1.01 4 0.48 0.49 2.45 Theaflavin 0.35 4 0.18 0.08 0.86 Theaflavin-3,3'-digallate 0.43 4 0.37 0.00 1.52 Theaflavin-3'-gallate 0.18 4 0.15 0.00 0.61 Theaflavin-3-gallate 0.41 4 0.24 0.11 1.14 

Flavan-3-ols 

Thearubigins 49.03 4 1.13 46.05 51.52 

Flavones Apigenin 0.00 3 0.00 0.00 

Luteolin 0.00 3 0.00 0.00 Kaempferol 0.88 7 0.20 0.39 1.84 Myricetin 0.89 7 0.30 0.26 2.10 

14352 Tea, black, brewed, 

prepared with tap water, decaffeinated 

Flavonols 

Quercetin 2.74 7 0.12 2.46 3.38 

(-)-Epicatechin 0.37 6 0.16 0.00 1.05 (-)-Epicatechin 3-gallate 0.08 6 0.08 0.00 0.49 (-)-Epigallocatechin 0.09 6 0.05 0.00 0.29 (-)-Epigallocatechin 3-gallate 0.12 6 0.11 0.00 0.68 Theaflavin 0.01 6 0.01 0.00 0.03 Theaflavin-3,3'-digallate 0.00 6 0.00 0.00 Theaflavin-3'-gallate 0.00 6 0.00 0.00 Theaflavin-3-gallate 0.01 6 0.01 0.00 0.05 

Flavan-3-ols 

Thearubigins 15.82 6 2.93 4.72 21.27 Kaempferol 0.33 6 0.10 0.00 0.64 Myricetin 0.12 6 0.04 0.00 0.20 

99342 Tea, black, ready-todrink, diet, plain and 

flavored 

Flavonols 

Quercetin 0.72 6 0.23 0.02 1.59 

(-)-Epicatechin 0.49 17 0.15 0.00 2.66 (-)-Epicatechin 3-gallate 0.21 17 0.06 0.00 0.67 (-)-Epigallocatechin 0.85 17 0.42 0.00 7.45 (-)-Epigallocatechin 3-gallate 0.51 17 0.19 0.00 3.11 Theaflavin 0.05 17 0.02 0.00 0.19 Theaflavin-3,3'-digallate 0.04 17 0.02 0.00 0.31 Theaflavin-3'-gallate 0.02 17 0.01 0.00 0.09 Theaflavin-3-gallate 0.06 17 0.02 0.00 0.27 

Flavan-3-ols 

Thearubigins 25.49 17 3.17 7.80 56.78 

99341 Tea, black, ready-todrink, plain and flavored 

Flavonols Kaempferol 0.66 17 0.08 0.14 1.23 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Myricetin 0.87 17 0.09 0.11 1.46 Quercetin 0.74 17 0.15 0.20 2.10 (-)-Epicatechin 230.00 6 16.33 200.00 300.00 (-)-Epicatechin 3-gallate 273.33 6 20.44 220.00 360.00 (-)-Epigallocatechin 106.67 6 5.58 90.00 130.00 (-)-Epigallocatechin 3-gallate 415.00 6 41.53 330.00 610.00 

99365 Tea, fruit, dry Flavan-3-ols 

(+)-Catechin 0.00 6 0.00 0.00 

(-)-Epicatechin 8.29 67 0.49 1.90 26.00 (-)-Epicatechin 3-gallate 19.73 67 2.76 4.30 139.60 (-)-Epigallocatechin 16.71 67 1.41 1.00 54.40 (-)-Epigallocatechin 3-gallate 77.81 67 6.97 2.31 203.20 (+)-Catechin 2.55 39 1.53 0.00 44.40 (+)-Gallocatechin 1.54 3 1.54 1.54 Theaflavin 0.05 4 0.01 0.02 0.08 Theaflavin-3,3'-digallate 0.01 4 0.01 0.00 0.03 Theaflavin-3'-gallate 0.01 4 0.00 0.00 0.01 Theaflavin-3-gallate 0.01 4 0.01 0.00 0.03 

Flavan-3-ols 

Thearubigins 1.08 4 1.08 0.00 4.30 

Flavones Apigenin 0.17 3 0.17 0.00 0.50 

Luteolin 0.17 3 0.17 0.00 0.50 Kaempferol 1.42 12 0.22 0.67 3.31 Myricetin 1.10 12 0.11 0.52 1.60 

99070 Tea, green, brewed 

Flavonols 

Quercetin 2.69 12 0.26 1.40 4.10 

(-)-Epicatechin 6.16 2 0.85 5.31 7.01 (-)-Epicatechin 3-gallate 7.57 2 1.15 6.42 8.72 (-)-Epigallocatechin 16.02 2 0.46 15.56 16.48 (-)-Epigallocatechin 3-gallate 26.05 2 0.69 25.36 26.73 Theaflavin 0.12 2 0.08 0.04 0.20 Theaflavin-3,3'-digallate 0.11 2 0.10 0.01 0.21 Theaflavin-3'-gallate 0.04 2 0.04 0.00 0.08 Theaflavin-3-gallate 0.11 2 0.09 0.02 0.20 

Flavan-3-ols 

Thearubigins 8.78 2 3.14 5.65 11.92 Kaempferol 1.00 2 0.18 0.81 1.18 Myricetin 1.00 2 0.11 0.89 1.11 

99069 Tea, green, brewed, 

decaffeinated 

Flavonols 

Quercetin 2.77 2 0.37 2.40 3.13 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epicatechin 4.45 5 0.50 3.77 6.38 (-)-Epicatechin 3-gallate 5.11 5 0.74 3.09 7.69 (-)-Epigallocatechin 13.34 5 1.87 8.80 19.44 (-)-Epigallocatechin 3-gallate 19.97 5 3.05 12.77 29.78 Theaflavin 0.02 5 0.01 0.00 0.04 Theaflavin-3,3'-digallate 0.00 5 0.00 0.00 0.01 Theaflavin-3'-gallate 0.00 5 0.00 0.00 Theaflavin-3-gallate 0.00 5 0.00 0.00 0.02 

Flavan-3-ols 

Thearubigins 8.14 5 4.98 0.00 22.07 Kaempferol 0.54 5 0.05 0.36 0.64 Myricetin 0.58 5 0.04 0.48 0.73 

99068 Tea, green, brewed, 

flavored 

Flavonols 

Quercetin 1.69 5 0.12 1.34 2.07 

(-)-Epicatechin 1.98 2 0.11 1.88 2.09 (-)-Epicatechin 3-gallate 0.93 2 0.06 0.87 0.98 (-)-Epigallocatechin 4.99 2 0.53 4.47 5.52 (-)-Epigallocatechin 3-gallate 3.96 2 0.40 3.56 4.35 Theaflavin 0.02 2 0.02 0.00 0.04 Theaflavin-3,3'-digallate 0.00 2 0.00 0.00 Theaflavin-3'-gallate 0.00 2 0.00 0.00 Theaflavin-3-gallate 0.02 2 0.02 0.00 0.04 

Flavan-3-ols 

Thearubigins 0.00 2 0.00 0.00 Kaempferol 0.32 2 0.08 0.24 0.40 Myricetin 1.03 2 0.08 0.95 1.10 

99343 Tea, green, ready-todrink 

Flavonols 

Quercetin 0.21 2 0.01 0.19 0.22 

(-)-Epicatechin 0.07 4 0.07 0.00 0.30 (-)-Epicatechin 3-gallate 0.14 4 0.14 0.00 0.54 (-)-Epigallocatechin 0.25 4 0.23 0.00 0.94 (-)-Epigallocatechin 3-gallate 0.45 4 0.45 0.00 1.81 Theaflavin 0.01 4 0.01 0.00 0.03 Theaflavin-3,3'-digallate 0.01 4 0.01 0.00 0.03 Theaflavin-3'-gallate 0.00 4 0.00 0.00 0.01 Theaflavin-3-gallate 0.01 4 0.01 0.00 0.03 

Flavan-3-ols 

Thearubigins 8.38 4 9.03 -0.97 35.47 Kaempferol 0.38 4 0.15 0.02 0.69 Myricetin 0.49 4 0.30 0.00 1.36 

99344 Tea, instant, 

decaffeinated, prepared 

Flavonols 

Quercetin 0.60 4 0.25 0.05 1.16 

(-)-Epicatechin 0.25 4 0.23 0.00 0.93 (-)-Epicatechin 3-gallate 0.11 4 0.11 0.00 0.45 

99349 Tea, instant, diet, 

prepared 

Flavan-3-ols 

(-)-Epigallocatechin 0.66 4 0.64 0.00 2.59 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epigallocatechin 3-gallate 0.49 4 0.49 0.00 1.98 Theaflavin 0.00 4 0.00 0.00 0.01 Theaflavin-3,3'-digallate 0.00 4 0.00 0.00 Theaflavin-3'-gallate 0.00 4 0.00 0.00 0.00 Theaflavin-3-gallate 0.00 4 0.00 0.00 0.01 Thearubigins 10.19 4 1.84 5.20 14.00 Kaempferol 0.12 4 0.08 0.02 0.35 Myricetin 0.07 4 0.04 0.01 0.19 

Flavonols 

Quercetin 0.25 4 0.15 0.04 0.70 (-)-Epicatechin 0.24 8 0.08 0.00 0.62 (-)-Epicatechin 3-gallate 0.14 8 0.05 0.00 0.33 (-)-Epigallocatechin 0.54 8 0.20 0.00 1.75 (-)-Epigallocatechin 3-gallate 0.55 8 0.14 0.00 1.10 Theaflavin 0.00 8 0.00 0.00 0.03 Theaflavin-3,3'-digallate 0.00 8 0.00 0.00 Theaflavin-3'-gallate 0.00 8 0.00 0.00 Theaflavin-3-gallate 0.00 8 0.00 0.00 0.01 

Flavan-3-ols 

Thearubigins 27.95 8 5.58 8.64 55.67 Kaempferol 0.42 3 0.26 0.11 0.94 Myricetin 0.87 3 0.38 0.13 1.38 

99350 Tea, instant, sweetened 

with sugar, plain and flavored, prepared 

Flavonols 

Quercetin 0.34 3 0.25 0.08 0.84 

Flavan-3-ols (-)-Epicatechin 0.31 3 0.21 0.00 0.70 

(-)-Epicatechin 3-gallate 0.24 3 0.23 0.00 0.70 (-)-Epigallocatechin 0.61 3 0.43 0.00 1.44 (-)-Epigallocatechin 3-gallate 0.86 3 0.80 0.00 2.46 Theaflavin 0.01 3 0.00 0.00 0.01 Theaflavin-3,3'-digallate 0.01 3 0.00 0.00 0.01 Theaflavin-3'-gallate 0.00 3 0.00 0.00 0.00 Theaflavin-3-gallate 0.01 3 0.00 0.00 0.01 

Flavan-3-ols 

Thearubigins 23.65 3 8.85 8.35 39.02 Kaempferol 0.32 3 0.15 0.07 0.57 Myricetin 0.21 3 0.14 0.00 0.47 

14367 Tea, instant, 

unsweetened, powder, prepared 

Flavonols 

Quercetin 0.87 3 0.46 0.08 1.66 

(-)-Epicatechin 2.54 16 0.06 1.20 4.50 (-)-Epicatechin 3-gallate 6.33 16 0.69 0.30 12.10 (-)-Epigallocatechin 6.10 16 0.29 1.80 16.37 (-)-Epigallocatechin 3-gallate 34.48 16 4.76 7.36 71.10 

99071 Tea, oolong, brewed Flavan-3-ols 

(+)-Catechin 0.23 13 0.02 0.00 0.70 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.90 1 0.90 0.90 Myricetin 0.49 1 0.49 0.49 

Flavonols 

Quercetin 1.30 1 1.30 1.30 

Flavanones Hesperetin 0.00 1 0.00 0.00 

Naringenin 0.00 1 0.00 0.00 

Flavones Apigenin 2.50 2 2.50 0.00 5.00 

Luteolin 45.25 2 5.75 39.50 51.00 Isorhamnetin 0.00 1 0.00 0.00 Kaempferol 0.00 2 0.00 0.00 

02049 Thyme, fresh (Thymus 

vulgaris) 

Flavonols 

Quercetin 0.00 2 0.00 0.00 

Flavones Apigenin 0.00 1 0.00 0.00 

Luteolin 0.00 1 0.00 0.00 Kaempferol 0.06 7 0.02 0.00 0.08 Myricetin 0.05 1 0.05 0.05 

11886 Tomato juice, canned, 

without salt added 

Flavonols 

Quercetin 1.46 7 0.46 1.27 1.58 

11547 Tomato products, Kaempferol 0.08 9 0.02 0.03 0.13 

canned, puree, without salt added 

Flavonols 

Quercetin 4.12 9 1.10 1.63 7.09 

Flavanones Naringenin 3.19 1 3.19 3.19 Flavones Luteolin 0.00 1 0.00 0.00 

Kaempferol 0.10 67 0.01 0.00 0.27 

99011 Tomatoes, cherry, raw 

(Lycopersicon esculentum var. cerasiforme) Flavonols Quercetin 2.76 91 0.21 0.17 20.30 

99051 Tomatoes, plum, raw Kaempferol 0.00 3 0.00 0.00 

(Lycopersicon esculentum) 

Flavonols 

Quercetin 0.03 3 0.03 0.03 

Flavones Apigenin 0.01 2 0.01 0.01 

Luteolin 0.02 2 0.02 0.02 Kaempferol 0.01 2 0.01 0.01 Myricetin 0.03 2 0.03 0.03 

11531 Tomatoes, red, ripe, 

canned, whole, regular pack Flavonols 

Quercetin 0.50 2 0.50 0.50 

Cyanidin 0.00 8 0.00 0.00 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 

11530 Tomatoes, red, ripe, 

cooked 

Flavan-3-ols (-)-Epicatechin 0.00 5 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(-)-Epicatechin 3-gallate 0.00 5 0.00 0.00 (-)-Epigallocatechin 0.00 5 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 5 0.00 0.00 (+)-Catechin 0.00 5 0.00 0.00 (+)-Gallocatechin 0.00 5 0.00 0.00 

Flavanones Hesperetin 0.00 5 0.00 0.00 

Naringenin 0.00 5 0.00 0.00 

Flavones Apigenin 0.00 10 0.00 0.00 0.01 

Luteolin 0.01 6 0.00 0.00 0.02 Kaempferol 0.01 2 0.01 0.01 Myricetin 0.01 10 0.00 0.00 0.03 

Flavonols 

Quercetin 0.70 10 0.22 0.00 1.76 Cyanidin 0.00 8 0.00 0.00 Delphinidin 0.00 8 0.00 0.00 Malvidin 0.00 8 0.00 0.00 Pelargonidin 0.00 8 0.00 0.00 Peonidin 0.00 8 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 8 0.00 0.00 (-)-Epicatechin 0.00 13 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 13 0.00 0.00 (-)-Epigallocatechin 0.00 13 0.00 0.00 (-)-Epigallocatechin 3-gallate 0.00 13 0.00 0.00 (+)-Catechin 0.00 13 0.00 0.00 

Flavan-3-ols 

(+)-Gallocatechin 0.00 13 0.00 0.00 

Flavanones Hesperetin 0.00 6 0.00 0.00 

Naringenin 0.68 11 0.16 0.00 1.50 

Flavones Apigenin 0.00 16 0.00 0.00 0.01 

Luteolin 0.00 14 0.00 0.00 0.02 Kaempferol 0.08 46 0.02 0.00 0.84 Myricetin 0.15 19 0.04 0.00 0.92 

11529 Tomatoes, red, ripe, raw, 

year round average (Lycopersicon esculentum) 

Flavonols 

Quercetin 0.59 93 0.01 0.00 3.80 

11696 Tomatoes, yellow, raw Kaempferol 0.04 3 0.04 0.04 

(Lycopersicon esculentum) 

Flavonols 

Quercetin 0.21 3 0.21 0.21 

99364 Tree Spinach Kaempferol 3.72 4 1.00 1.81 5.82 

(Cnidoscolus acontifolius/chayamansa) 

Flavonols 

Quercetin 2.54 4 1.04 0.00 4.47 

11568 Turnip greens, raw Flavones Apigenin 0.00 2 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

Luteolin 0.00 2 0.00 0.00 Kaempferol 11.87 5 4.51 4.80 16.59 Myricetin 0.00 2 0.00 0.00 

(Brassica rapa (Rapifera Group)) Flavonols 

Quercetin 0.73 2 0.73 0.73 

Flavan-3-ols (-)-Epicatechin 0.82 2 0.28 0.54 1.10 

(+)-Catechin 4.85 2 0.95 3.90 5.80 

99351 Vinegar, cider (Germany) 

Flavonols Quercetin 0.68 2 0.68 0.00 1.35 

Cyanidin 0.00 1 0.00 0.00 Delphinidin 0.08 1 0.08 0.08 Malvidin 0.43 1 0.43 0.43 Peonidin 0.07 1 0.07 0.07 

Anthocyanidins 

Petunidin 0.08 1 0.08 0.08 

99109 Vinegar, wine, red 

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

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

(+)-Catechin 3.60 2 1.20 2.40 4.80 

11587 Vinespinach, (basella), 

raw (Basella alba) 

Flavones Apigenin 62.20 6 22.71 62.10 62.31 

Flavones Apigenin 0.01 1 0.01 0.01 

Luteolin 0.04 1 0.04 0.04 Kaempferol 0.00 1 0.00 0.00 Myricetin 0.03 1 0.03 0.03 

99107 Water spinach (Ipomoea 

aquatica) 

Flavonols 

Quercetin 0.18 1 0.18 0.18 

Flavanones Hesperetin 0.00 1 0.00 0.00 Flavones Apigenin 0.01 5 0.00 0.00 0.01 

Luteolin 0.02 5 0.01 0.00 0.02 Isorhamnetin 0.00 1 0.00 0.00 Kaempferol 1.40 5 0.57 1.00 1.50 Myricetin 0.20 4 0.20 0.20 

11591 Watercress, raw 

(Nasturtium officinale) 

Flavonols 

Quercetin 7.44 5 3.10 4.00 8.30 

Cyanidin 0.00 3 0.00 0.00 Delphinidin 0.00 3 0.00 0.00 Malvidin 0.00 3 0.00 0.00 Pelargonidin 0.00 3 0.00 0.00 Peonidin 0.00 3 0.00 0.00 

Anthocyanidins 

Petunidin 0.00 3 0.00 0.00 (-)-Epicatechin 0.00 7 0.00 0.00 (-)-Epicatechin 3-gallate 0.00 7 0.00 0.00 (-)-Epigallocatechin 0.00 7 0.00 0.00 

09326 Watermelon, raw 

(Citrullus lanatus) 

Flavan-3-ols 

(-)-Epigallocatechin 3-gallate 0.00 7 0.00 0.00 
USDA Database for the Flavonoid Content of Selected Foods, Release 2

(For mean, standard error, min and max units = mg/100 g, edible portion) 

NDB 

No. 

Food Description Class Flavonoid Mean1 N Standard 

Error 

Min Max 

(+)-Catechin 0.00 7 0.00 0.00 (+)-Gallocatechin 0.00 7 0.00 0.00 

Flavanones Hesperetin 0.00 7 0.00 0.00 

Naringenin 0.00 7 0.00 0.00 

Flavones Apigenin 0.00 5 0.00 0.00 

Luteolin 0.61 3 0.61 0.00 1.84 Kaempferol 0.00 2 0.00 0.00 Myricetin 0.00 5 0.00 0.00 

Flavonols 

Quercetin 0.00 5 0.00 0.00 Cyanidin 1.10 2 1.10 1.10 Delphinidin 0.02 2 0.02 0.02 

Anthocyanidins 

Pelargonidin 0.02 2 0.02 0.02 

Flavones Apigenin 0.01 2 0.01 0.01 

Luteolin 0.02 2 0.02 0.02 Kaempferol 0.50 2 0.50 0.50 Myricetin 0.03 2 0.03 0.03 

11200 Yardlong bean, cooked, 

boiled, drained, without salt 

Flavonols 

Quercetin 5.30 2 5.30 5.30 

99361 Yuzu, raw (Citrus junos) Flavanones Hesperetin 28.73 60 3.64 26.64 30.32 

Naringenin 24.82 60 3.15 22.80 26.12 
USDA Database for the Flavonoid Content of Dried Teas, Release 2.1 (200

(For mean, standard error, min and max units=mg/100 g, edible portion) 

(-)-Epicatechin 255.19 83 9.97 60 1095 B 9, 2

15

(-)-Epicatechin 3-gallate 688.27 83 28.07 50 2377.5 B 9, 

15

(-)-Epigallocatechin 956.81 83 57.09 20 3817.5 B 9, 2

15

(-)-Epigallocatechin 3-gallate 1121.92 83 64.31 142.5 5092.5 B 9, 

15

(+)-Catechin 137.82 68 4.48 0 480 B 9, 4(+)-Catechin 3-gallate 50.83 3 50.83 50.83 C 15(+)-Gallocatechin 91.73 11 28.84 0 278 B 9, theaflavin 159.20 42 13.03 45 527 B 40theaflavin-3,3'-digallate 170.77 39 19.50 7.5 496 B 40theaflavin-3'-gallate 155.77 39 16.10 15 413 B 40theaflavin-3-gallate 132.25 42 8.70 7.5 307.88 B 40

Flavan-3-ols 

Thearubigins 5919 11 563. 3914.3 10506. B 18

Flavones apigenin 0.00 17 0 0 B 73

luteolin 0.00 14 0 0 B 73 kaempferol 126.66 42 4.99 24.8 231 B 73myricetin 42.24 31 1.23 21 74.349 A 73

99060 Tea leaves, black, dry 

Flavonols 

quercetin 199.75 42 12.86 41.3 374.73 B 73(-)-Epicatechin 77.53 5 34.28 30.4 210 B 85(-)-Epicatechin 3-gallate 81.99 5 35.01 22.3 180 B 85(-)-Epigallocatechin 51.45 5 11.08 32.2 91.168 B 85(-)-Epigallocatechin 3-gallate 136.86 5 56.74 43.8 320 B 85(+)-Catechin 0.00 1 0 0 C 85 Theaflavin 31.29 4 15.79 7.3 77.773 B 180 Theaflavin-3,3'-digallate 38.84 4 32.98 0 136.91 B 18Theaflavin-3'-gallate 15.80 4 13.24 0 55.117 B 180 Theaflavin-3-gallate 37.17 4 21.89 9.8 102.56 B 18

Flavan-3-ols 

Thearubigins 44121 4 101.44 4144.1 4636.8 B 180 Kaempferol 112.36 4 18.02 90.1 166.02 B 180 Myricetin 30.10 4 4.64 23.2 43.808 B 180 

99345 Tea leaves, black, dry, 

decaffeinated 

Flavonols 

Quercetin 256.02 4 17.95 221 303.78 B 180 (-)-Epicatechin 811.72 68 21.10 190 2000 B 23

15

(-)-Epicatechin 3-gallate 1491.29 68 112.42 340 4630 B 23

15

(-)-Epigallocatechin 2057.98 68 103.55 100 5477.4 B 23

15

(-)-Epigallocatechin 3-gallate 7115.98 68 632.06 1600 20320 B 23

15

(+)-Catechin 57.12 38 3.40 0 252.88 B 85(+)-Catechin 3-gallate 7.07 6 1.83 0 14.14 C 15(+)-Gallocatechin 258.11 6 80.69 69.46 446.76 C 15

99061 Tea leaves, green, dry Flavan-3-ols 

Theaflavin 1.64 10 0.74 0 6.2451 B 15
USDA Database for the Flavonoid Content of Dried Teas, Release 2.1 (200

(For mean, standard error, min and max units=mg/100 g, edible portion) 

Theaflavin-3,3'-digallate 1.08 4 0.63 0 2.3947 B 180 Theaflavin-3'-gallate 0.44 4 0.26 0 0.9933 B 180 Theaflavin-3-gallate 0.47 10 0.32 0 2.7387 B 15Thearubigins 131.91 4 131.91 0 527.62 B 18

Flavones apigenin 12.03 9 2.86 0 23.76 B 73

luteolin 0.17 3 0.17 0 0.5 C 73kaempferol 147.55 18 4.40 77.611 331 B 73myricetin 104.76 18 7.94 31.16 164.41 B 73

Flavonols 

quercetin 223.97 18 9.60 54.36 405 B 73(-)-Epicatechin 423.02 3 215.25 14.928 745.80 B 180 (-)-Epicatechin 3-gallate 522.01 3 265.04 23.609 927.54 B 18(-)-Epigallocatechin 1153.49 3 463.53 227.53 1655.4 B 180 (-)-Epigallocatechin 3-gallate 1843.64 3 785.38 274.93 2697.4 B 180 Theaflavin 8.23 3 6.57 0 21.208 B 180 Theaflavin-3,3'-digallate 7.59 3 7.13 0 21.836 B 180 Theaflavin-3'-gallate 2.94 3 2.73 0 8.3848 B 180 Theaflavin-3-gallate 7.94 3 6.92 0 21.737 B 180 

Flavan-3-ols 

Thearubigins 972.52 3 220.81 540.55 1268.0 B 18Kaempferol 89.38 3 18.58 64.510 125.72 B 18Myricetin 91.52 3 13.98 70.810 118.13 B 180 

99346 Tea leaves, green, dry, 

decaffeinated 

Flavonols 

Quercetin 263.95 3 34.59 229.08 333.13 B 18(-)-Epicatechin 248.42 18 16.30 120 450 B 89(-)-Epicatechin 3-gallate 627.25 18 45.40 170 1210 B 89(-)-Epigallocatechin 750.80 18 94.10 180 1640 B 89(-)-Epigallocatechin 3-gallate 3412.62 18 360.53 736 7110 B 89(+)-Catechin 30.63 16 4.01 5 70 B 89(+)-Catechin 3-gallate 19.89 3 19.89 19.89 C 15(+)-Gallocatechin 305.69 3 305.69 305.69 C 15Theaflavin 15.23 3 15.23 15.23 C 15

Flavan-3-ols 

Theaflavin-3-gallate 18.62 3 18.62 18.62 C 15

Flavones Apigenin 0.00 4 0 0 B 73

Luteolin 0.00 1 0 0 C 73 Kaempferol 62.40 4 19.67 53.2 90 B 73Myricetin 61.85 4 26.66 49 66.14 B 73

99062 Tea leaves, oolong, dry 

Flavonols 

Quercetin 108.83 4 40.94 101.77 130 B 73
95

Sources of Data 

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. 

2. 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. 

3. 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, Malvidin, Pelargonidin 

4. 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. 

Anthocyanins (as malvidin-3-glucosides), Catechin, Epicatechin. 

5. 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. 

Quercitrin, Rutin. 

6. 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). 

Apigenin, Catechin, Cyanidin, Epicatechin, Hesperetin, Kaempferol, Luteolin, 

Naringenin, Quercetin. 
96

7. 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. 

Apigenin, Eriodictoyl, Luteolin. 

8. Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.

Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, 

vegetables, staple foods and processed foods. 

J. Agric. Food Chem., 2000, 48, 1746-1751.

Apple with skin, Apple without skin, Applesauce, Apricot, Avocado, Blackberry, 

Blueberry, Broad beans (raw, prepared, canned), Cherry, sweet (raw, canned), 

Cranberry, Currant (black, white, red), Gooseberry, Grape (black, white), Kidneybean (canned), Kiwi fruit, Mango, Marrowfat peas( canned), Nectarine, Peach (raw, 

canned), Pear with skin, Pear without skin, Plum, Raspberry, Rhubarb (raw, 

prepared), Strawberry, Chocolate (black), Chocolate milk, Chocolate candy bar, 

Currant jam, Apricot jam, Cherry jam, Forest fruit jam, Strawberry jam, Raisins. 

Catechin, Epicatechin. 

9. 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. 

10. 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. 

Apigenin, Kaempferol, Luteolin, Quercetin. 

11. Baron, R., Mayen, M., Merida, J., and Medina, M.

Changes in phenolic compounds and browning during biological aging of sherrytype wine. 

J. Agric. Food Chem., 1997, 45(5), 1682-1685. 

Dry pale sherry white wine (in 5 different stages of aging). 

Catechin, Epicatehin. 

12. Belajová, E. and Suhaj, M. 

Determination of phenolic constituents in citrus juices: Method of high 
97

performance liquid chromatography. 

Food Chemistry, 2004, 86, 339-343. 

Orange juice (fresh squeezed, commercial), Grapefruit juice (fresh squeezed, 

commercial), Lemon juice (fresh squeezed). 

Hesperidin, Naringin, Neohesperidin, Quercetin. 

13. Berhow, M. A.

Effects of early growth regulator treatment on flavonoid levels in grapefruit. 

Plant Growth Regulation, 2000, 30, 225-232. 

Grapefruit. 

Naringenin. 

14. Berhow, M., Tisserat, B., Kanes, K., and Vandercook, C.

Survey of phenolic compounds produced in citrus. 

Grapefruit, Lemon, Lime, Mandarin, Pummelo, Sour Orange, Sweet Orange. 

Eriocitrin, Hesperidin, Naringin, Narirutin. 

Technical Bulletin Number 1856, ARS, USDA, December 1998.

15. Betés-Saura, C., Andrés-Lacueva, C., and Lamuela-Raventós, R. M. 

Phenolics in white free run juices and wines from Penedés 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. 

16. 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, Flavan-3-ols, Myricetin, Quercetin. 

17. 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). 

Kaempferol, Quercetin. 

18. 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.
98

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. 

Kaempferol, Quercetin. 

19. Bilyk, A., Cooper, P. L., and Sapers, G. M.

Varietal 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). 

Kaempferol, Quercetin. 

20. 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. 

21. 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. 

Isorhamnetin, Kaempferol, Myricetin, Quercetin. 

22. 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, Kaempferol-3-glucoside, Quercetin-3-glucoside. 

23. Bronner, W. E., and Beecher, G. R. 

Method of determining the content of catechins in tea infusions by highperformance liquid chromatography. 

J. Chromatogr. A, 1998, 805, 137-142.

Black tea, Green tea, Jasmine tea. 

Epicatechin, Epicatechin-gallate, Epigallocatechin, Epigallocatechin-gallate. 

24. 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.
99

Orange juice concentrate, Grapefruit concentrate. 

Hesperidin, Naringin, Narirutin. 

25. 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. 

26. 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. 

Eriocitrin, Hesperidin, Naringin, Narirutin, Quercetin. 

27. Chang, Q., and Wong, Y-S.

Identification of flavonoids in Hakmeitau beans (Vigna sinensis) by highperformance liquid chromatography-electron-spray mass spectrometry (LCESI/MS). 

J. Agric. Food Chem., 2004, 52, 6694-6699. 

Hakmeitau (black seed cultivar of cow pea). 

Myricetin, Peonidin, Petunidin, Quercetin. 

28. 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-fresh, frozen, canned; Royal Ann, Rainier), Sour cherries 

(Montmorency). 

Cyanidin, Pelargonodin, Peonidin, Petunidin. 

29. 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. 

30. 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, Gynura, 
100

Onion (interior), Onion (outer leaves), Potato. 

Apigenin, Kaempferol, Luteolin, Myricetin, Quercetin. 

31. 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). 

Cyanidin, Peonidin, Quercetin. 

32. Cortacero-Ramírez, S., Segura-Carretero, A., Cruces-Blanco, C., Romer-Romero, 

M. L., and Fernández-Gutiérrez, A. 

Simultaneous determination of multiple constituents in real beer samples of 

different origins by capillary zone electrophoresis. 

Anal. Bioannl. Chem., 2004, 380, 831-837.

Beers. 

Epicatechin, Rutin.

33. 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. 

Apigenin, Luteolin, Quercetin. 

34. 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. 

Apigenin, Luteolin, Quercetin. 

35. 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. 

36. de Pascual-Teresa, S., Santos-Buelga, C., and Rivas-Gonzalo, J. C. 

Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. 

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, 
101

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. 

Catechin, Epigallocatechin, Epicatechin, Epigallocatechin gallate, Epicatechin-3Ogallate, Gallocatechin. 

37. 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. 

Hesperidin, Naringin, Narirutin, Neohesperidin. 

38. del Mar Verde Méndez, 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. 

39. 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, 4383-4387.

Buckwheat. 

Apigenin, Rutin. 

40. Ding, Z., Kuhr, S., and Engelhardt, U. H.

Influence of catechins and theaflavins on the astrigent taste of black tea brews. 

Z Lebensm Unters Forsch, 1992, 195, 108-111.

Black tea. 

Catechin, Epicatechin, Epicatechin-gallate, Epigallocatechin, Epigallocatechingallate. 

41. 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. 
102

42. 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). 

Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin. 

43. Dugo, G., Saitta, M., Guifrida, F., Vilasi, F., and La Torre, G. L.

Determination of resveratrol and other 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). 

Isorhamnetin, Kaempferol, Myricetin, Quercetin, Rutin. 

44. DuPont, M. S., Mondin, Z., Williamson, G., and 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). 

Cyanidin glucosides, Kaempferol glucosides, Luteolin 7-O-glucuronide, Quercetin 

glucosides. 

45. Ewald, C., Fjelkner-Modig, S., Johansson, K., Sjöholm, I., and Ákesson. 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. 

Kaempferol, Quercetin,. 

46. 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. 

47. 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. 
103

48. 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, Strawberriesraw & frozen, Tangerines; (Dried Fruits) Prunes (dried, pitted), Raisins; 

Juices & Jams: Grape jam, Grape juice, Guava jam. 

Apigenin, Cyanidin, Delphinidin, Hesperetin, Hesperidin, Kaempferol, Luteolin, 

Myricetin, Naringenin, Naringin, Narirutin, Neohesperidin, Pelargonidin, 

Quercetin. 

49. 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, Cyanidin, Epicatechin, Malvinidin, Myricetin, Quercetin, Rutin. 

50. 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. 

51. Gamache, P., Ryan, E., and Acworth, I. N.

Analysis of phenolic and flavonoid compounds in juice beverages using highperformance liquid chromatography with coulometric array detection. 

J. Chromatogr., 1993, 635, 143-150.

Orange juice (Blend, Navel, Hamlin, Valencia) 

Hesperidin, Naringin, Narirutin. 

52. 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). 
104

Apigenin, Cyanidin, Delphinidin, Malvidin, Myricetin, Peonidin, Petunidin, 

Quercetin. 

53. 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, Pelargonidin, Peonidin. 

54. 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. 

55. Garcia-Vigera, C., Zafrilla, P., and Tomás-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. 

56. 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. 

Cyanidin conjugates, Delphinidin 3-glucosylglucoside, Quercetin 4'-glucoside. 

57. 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, Cyanidin, Delphinidin, Epicatechin, Kaempferol, Malvidin, Myricetin, 

Peonidin, Petunidin, Quercetin. 

58. Gil, M. I., Ferreres, F., Ortiz, A., Subra, E., and Tomás-Barberán, F. A. 

Plant phenolic metabolites and floral origin of Rosemary honey. 

J. Agric. Food Chem., 1995, 43, 2833-2838.

Rosemary honey. 

Apigenin, Isorhamnetin, Kaempferol, Luteolin, Quercetin. 
105

59. 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. 

Kaempferol, Kaempferol-3-rutinoside, Quercetin, Rutin. 

60. 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. 

61. 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, Quercetin, Rutin. 

62. 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, Delphinidin, Epicatechin, Malvidin, Peonidin, Petunidin. 

63. 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). 

Eriocitrin, Hesperidin. 

64. 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. 

65. Häkkinen, S. H., Kärenlampi, S. O., Mykkänen, H. M., and Törrönen, A. R. 

Influence of domestic processing and storage on flavonol contents in berries. 
106

J. Agric. Food Chem., 2000, 48, 2960-2965.

Strawberry, Raspberry (red), Currant (black), Bilberry, Lingonberry, Strawberry 

jam, Bilberry soup, Lingonberies (crushed), Lingonberry juice, Black currant juice - 

steam extracted, Black currant juice - cold-pressed with pectinase, Crowberry juice 

- cold-pressed with pectinase, Crowberry juice - cold -pressed without pectinase. 

Kaempferol, Myricetin, Quercetin. 

66. 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, 

Jonsok (organic), Honeoy, Honeoy (organic); Blueberries, Bilberries, Bog 

whortleberries. 

Kaempferol, Quercetin. 

67. 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. 

Kaempferol, Myricetin, Quercetin. 

68. Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., 

and Bhagwat, S. 

Flavonoid content of U.S. fruits, vegetables, and nuts. 

J. Agric. Food Chem., 2006 (Submitted). 

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. 

Apigenin, Catechin, Catechin Gallate, Cyanidin, Delphinidin, Epicatechin, 

Epicatechin Gallate, Epigallocatechin, Epigallocatechin Gallate, Gallocatechin, 

Gallocatechin Gallate, Hesperetin, Luteolin, Malvidin, Myricetin, Naringenin, 

Pelargonidin, Peonidin, Petunidin, Quercetin. 
107

69. 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). 

Oranges. 

Apigenin, Catechin, Catechin Gallate, Cyanidin, Delphinidin, Epicatechin, 

Epicatechin Gallate, Epigallocatechin, Epigallocatechin Gallate, Gallocatechin, 

Gallocatechin Gallate, Hesperetin, Luteolin, Malvidin, Myricetin, Naringenin, 

Pelargonidin, Peonidin, Petunidin, Quercetin. 

70. 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. 

71. 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. 

Kaempfero, Quercetin. 

72. 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(78), 1106-1112. 

Strawberries (red). 

Catechin, Kaempferol, Naringin, Quercetin, Rutin 

73. Hertog, M. G. L., Hollman, P. C. H., and van de Putte, B.

Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit 

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). 

 Apigenin, Kaempferol, Luteolin, Myricetin, Queretiin. 

74. 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 greens, Kale - raw, 

canned, Saurkraut, Cabbage - white, Cauliflower, Brussels sprout, Broccoli, 

Swedish turnip (Rutabaga), Cabbage - red- raw, frozen, Cabbage - green, Endive, 
108

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. 

Apigenin, Kaempferol, Luteolin Myricetin, Quercetin. 

75. 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. 

Apigenin, Kaempferol, Luteolin, Myricetin, Quercetin. 

76. 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 by 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). 

Luteolin, Quercetin. 

77. 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). 

Kaempfero, Quercetin. 

78. 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). 

Cyanidin glucosides, Delphinidin glucosides. 

79. Jerumanis, J. 

Quantitative analysis of flavonoids in barley, hops, and beer by high-performance 

liquid chromatography (HPLC). 

J. Inst. Brew., 1985, 91, 250-252.

Barley, Hops. 

Catechin. 

80. Justesen, U., and Knuthsen, P. 
109

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. 

Apigenin, Hesperetin, Isorhamnetin, Kaempferol, Luteolin, Quercetin. 

81. 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. 

Apigenin, Hesperetin, Isorhamnetin, Kaempferol, Luteolin, Quercetin. 

82. 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, 187-19.

Elderberry - 13 cultivars. 

Cyanidin glucosides, Quercetin. 

83. Kahkonen, M.P., Heinamaki, J., Ollilainen, V., and Heinonen, M. 

Berry anthocyanins: Isolation, identification, and antioxidant activities. 

J. Sci. Food Agric., 2003, 83, 1403-1411. 

Blackcurrant, Bilberry, Cowberry. 

Cyanidin conjugates, Delphinidin conjugates, Malvidin conjugates, Peonidin 

conjugates, Petunidin conjugates. 

84. Kallithraka, S., Mohdaly, A. A-A., Makris, D., and Kefalas, P. 

Determination of major anthocyanin pigments in Hellenic native grape varieties 

(Vitis vinifera sp.): association with antiradical activity. 

J. Food Comp. Anal., 2005, 18(5), 375-386. 

Grapes (Xinomavro, Mandilaria, Thrapsa, Aidani Mavro, Sangivese, Pardala, 

Papadiko, Mavrodafni, Liatiko, Grenache Rouge, Karlachanas, Merlot, Limnio, 

Araklinos, Negoska, Vapsa, Cabernet Sauvignon). 

Cyanidin, Delphinidin, Malvidin, Petunidin, Peonidin. 

85. Khokhar, S. and Magnusdottir, S.G.M. 

Total phenol, catechin, and caffeine contents of teas commonly consumed in the 

United Kingdom. 
110

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). 

Catechin, Epicatechin, Epicatechin-3-gallate, Epigallocatechin, Epigallocatechin-3-

gallate. 

86. 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). 

Catechin, Epicatechin, Epicatechin-3-gallate, Epigallocatechin, Epigallocatechin-3-

gallate. 

87. Kosar, M., Kafkas, E., Paydas, S., and Base, H. C. 

Phenolic composition 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, Myricetin, Quercetin. 

88. 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., 47, 1999, 4649-4652.

Buckwheat. 

Rutin. 

89. Kuhr, S., and Engelhardt, U. H. 

Determination of flavonols, theogallin, gallic acid and caffeine in tea using HPLC. 

Z Lebensm Unters Forsch, 1991, 192, 526-529.

Black teas, Green teas, Oolong teas. 

Catechin, Epicatechin, Epicatechin-gallate, Epigallocatechin, Epigallocatechingallate. 

90. 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). 

Isorhamnetin, Kaempferol, Quercetin. 

91. 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. 
111

Tree Spinach (Cnidoscolus aconitifolius, C. chayamansa). 

Kaempferol, Quercetin. 

92. Lamuela-Raventós, R. M., Andrés-Lacueva, Permanyer, J., and IzquierdoPulido, M. 

More antioxidants in cocoa. 

J. Nutr., 2001, 131, 834.

Cocoa. 

Quercetin. 

93. Lattanzio, V., and van Sumere, C. F. 

Changes in phenolic compounds during the development and cold storage of 

artichoke (Cynara scolymus L.) heads. 

Food Chem., 1987, 24, 37-50. 

Artichoke (cv. Catanese). 

Apigenin, Luteolin. 

94. 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., 51, 2003, 6516-6520. 

Apples (Golden Delicious, Cortland, Monroe, Rhode Island Greening, Empire, 

NY674). 

Epicatechin, Quercetin. 

95. 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). 

Cyanidin-glycosides, Delphinidin-glycosides, Malvinidin-glycosides, Peonidinglycosides, Petunidin-glycosides. 

96. 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. 

97. 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 - 
112

Chile (New Mexico-6, Green chile), Pepper - Ancho, Pepper - Serrano Hidalgo). 

Luteolin, Quercetin. 

98. 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. 

Catechin, Epicatechin, Epicatechin-gallate, Epigallocatechin, Epigallocatechingallate, Gallocatechin-gallate. 

99. 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. 

100. 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. 

Kaempferol, Myricetin, Quercetin. 

101. Lopez, M., Martinez, F., Del Valle, C., Orte, C., and Miro, M. 

Analysis of phenolic constituents of biological interest in red wines by highperformance liquid chromatography. 

J. Chromat. A., 2001, 922, 359-363. 

Red wine. 

Quercetin, Rutin. 

102. 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, Black 

currant, Red currant, Gooseberry (green, red), Mulberry, Grape (Cardinal, 

Chasselas, Othello), Apple (Gala, Golden, Jonathan), Pomegranate, Pear, Quinceapple, Watermelon, Muskmelon, Pumpkin, Lemon, Grapefruit, Tangerine, Orange, 

Kiwi, Banana. 

Luteolin, Myricetin, Quercetin. 

103. Lugasi, A., and Hovari, J. 

Flavonoid aglycons in foods of plant origin I. Vegetables. 

Acta Alimentaria, 2000, 29, 345-352.
113

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. 

Apigenin, Kaempferol, Luteolin, Myricetin, Quercetin. 

104. 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, Epigallocatechin, Gallocatechin, Isoquercitrin, Myricitrin, 

Quercetin, Quercitrin. 

105. Maatta, 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). 

Cyanidin, Delphinidin, Kaempferol, Myricetin, Quercetin. 

106. 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. 

107. 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 Chem., 2002, 78(3), 319-324. 

Lemon juice (Fino & Verna varieties). 

Eriocitrin, Hesperidin, Luteolin-7-O-rutinoside. 

108. Marini, D., and Balestrieri, F. 

Multivariate analysis of flavanone glycosides in citrus juices. 

Ital. J. Food sci., 1995, 3, 255-264.

Orange juice. 

Hesperidin, Narirutin, Neoeriocitrin, Neohesperidin, Naringin. 

109. 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). 
114

Isorhamnetin, Isorhamnetin monoglycoside, Quercetin glycosides, Rutin. 

110. 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. 

Apigenin, Catechin, Epicatechin, Epicatechin gallate, Epigalocatechin gallate, 

Eriodictyol, Hesperetin, Isorhamnetin, Kaempfero, Luteolin, Myricetin, Naringenin, 

Quercetin. 

111. 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. 

112. Milbury, P. E., Chen, C-Y., and Blumberg, J. B. 

Flavonoid content of almond varieties. 

Unpublished data provided by Antioxidant Research Laboratory, Jean Mayer 

USDA Human Nutrition Research Center on Aging, Tufts University. 

Almonds (varieties: Carmel, Butte, Padre, Fritz, Mission, Monterey, Nonpareil, and 

Price). 

Catechin, Epicatechin, Eriodictyol, Isorhamnetin and glycosides, Kaempferol and 

glycosides, Naringenin and glycosides, Quercetin and glycosides, Rutin. 

113. 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). 

Hesperidin, Narirutin. 

114. 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, Hesperidin, Naringin, Narirutin, Neoeriocitrin, Neohesperidin. 

115. Mouly, P., Gaydou, E. M., and Estienne, J. 

Column liquid chromatographic determination of flavanone glycosides in Citrus. 

J. Chromatogr., 1993, 634, 129-134.
115

Grapefruit juice, Sour orange juice. 

Eriocitrin, Hesperidin, Naringin, Narirutin, Neoeriocitrin, Neohesperidin. 

116. Mullen, W., Stewart, A. J., Lean, M. E. J., Gardner, P., Duthie, G. G., and 

Crozier, A. 

Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and 

antioxidant capacity of red raspberries. 

J. Agric. Food Chem.,2002, 50, 5197-5201. 

Raspberries. 

Cyanidin, Kaempferol, Pelargonidin, Quercetin. 

117. 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. 

118. 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.

Pummelo juice, Mandarin juice. 

Eriocitrin, Neoeriocitrin, Narirutin, Naringin, Rutin, Hesperidin, Neohesperidin, 

Apigenin, Kaempferol, Luteolin. 

119. 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. 

Kaempferol, Quercetin. 

120. 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. 

Isoquercitrin, Kaempferol, Myricetin, Quercetin, Rutin. 

121. 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 
116

juice (hybrid), Kinno juice (hybrid). 

Hesperidin, Narirutin. 

122. Oomah, D. B., and Mazza, G. 

Flavonoids and antioxidative activities in buckwheat. 

J. Agric. Food Chem., 1996, 44, 1746-1750.

Buckwheat. 

Rutin. 

123. 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, Quercetin glucosides, Rutin. 

124. 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. 

Quercetin, Quercitrin, Rutin. 

125. 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. 

Kaempfero,l Myricetin, Quercetin. 

126. 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. 

Quercetin. 

127. 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. 

128. 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 
117

cider-making apples; distribution within the fruit and effect of juicing. 

Food Chem., 66, 1999, 489-494.

Apples with skin. Eating apples - Egremont, Cox’s Orange, Granny Smith, 

Jonagored; Cooking apples - Bramley; Cider apples - Dabinett, Michelin, 

Yarlington. 

Quercetin. 

129. 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. 

Isoquercitrin, Kaempferol, Quercetin. 

130. 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. 

Kaempferol, Quercetin. 

131. 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. 

Kaempferol glycosides, Quercetin glycosides. 

132. 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. 

133. 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.

Onion - brown, red. 

Quercetin. 

134. 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.
118

Green teas. 

Epicatechin, Epicatechin gallate, Epigallocatecin, Epigallocatechin gallate. 

135. 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 Rad. Res., 2003, 37(6), 681-687. 

Orange juice (Varieties: Navel, Valencia, Ovale, Sanguinello, Moro, Tarocco). 

Cyanidin glucosides, Hesperidin, Narirutin. 

136. 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). 

Hesperidin, Narirutin. 

137. 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. 

Kaempferol, Quercetin.

138. 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, Kaempferol, Myricetin, Quercetin. 

139. 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 

esculentum Moench) hulls and flour. 

J. Ethnopharmacol., 2000, 72, 35-42.

Buckwheat - hull, flour. 

Epicatechin, Rutin.

140. 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). 

Naringenin, Quercetin, Rutin. 
119

141. 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, Epicatechin gallate, Epigallocatechin, Epigallocatechin gallate, 

Kaempferol glucosides, Quercetin glucosides, Theaflavins (1-4), Thearubigins. 

142. 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. 

143. 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). 

Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin. 

144. Revilla, E. 

Analysis of flavonol aglycones in wine extracts by high performance liquid 

chromatography. 

Chromatographia, 1986, 22, 1-6.

Wine - red, white, Sherry. 

Isorhamnetin, Kaempferol, Myricetin, Quercetin. 

145. 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, Kaempferol, Myricetin, Quercetin, Quercitrin. 

146. 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, Kaempferol, Quercetin. 

147. Rodríguez-Delgado, M. A., Pérez,, M. L., Corbella, R., González, G., García 

Montelongo, F. J. 
120

Optimization of the separation of phenolic compounds by micellar electokinetic 

capillary chromatography. 

J. Chromatogr. A, 2000, 871, 427-438.

Wines - Spanish. 

Catechin, epicatechin, Kaempferol, Myricetin, Quercetin, Rutin. 

148. Romani, A., Vignolini, P., Galardi, C., Mulinacci, N., Benedettelli, S., and 

Heimler, D. 

Germplasm characterization of Zolfino Landraces (Phaseolus vulgaris L.) by 

flavonoid content. 

J. Agric. Food Chem., 2004, 52, 3838-3842. 

Zolfino Landraces (Tuscan legume). 

Delphinidin, Kaempferol, Malvidin, Petunidin, Quercetin. 

149. 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. 

150. 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. 

151. 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). 

Apigenin, Catechin, Epicatechin, Isorhamnetin, Kaempferol, Luteolin, Quercetin, 

Theaflavin, Theaflavin gallates. 

152. 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). 

Kaempferol, Myricetin, Quercetin. 
121

153. 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.

Hesperetin, Naringenin. 

154. 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).

Hesperetin, Naringenin. 

155. 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, 4889-486. 

Red wines. 

Catechin, Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin. 

156. Schieber, A., Keller, P., Carle, R. 

Determination of phenolic acids and flavonoids of apple and pear by highperformance liquid chromatography. 

J. Chromatogr. A, 2001, 910, 265-273.

Apple juice, Pear. 

Catechin, Epicatechin, Quercetin. 

157. 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. 

Apigenin, Luteolin, Naringenin. 

158. 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, Kaempferol, Myricetin, Quercetin. 

 

159. Sellappan, S. and Akoh, C. 

Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions. 
122

J. Agric. Food Chem., 2002, 50, 5338-5342. 

Onions (Vidalia). 

Kaempferol, Myricetin, Quercetin. 

160. Shao, W. Powell, C., and Clifford, M. N. 

The analysis by HPLC of green, black and pu’er teas produced in Yunnan. 

J. Sci. Food Agric., 1995, 69, 535-540.

Black tea, Green tea, Pu’er tea. 

Catechin, Epicatechin, Epicatechin-gallate, Epigallocatechin, Epigallocatechingallate, Theaflavin, Theaflavin-3-gallate, Theaflavin-3'

-gallate, Theaflavin-3-3'-

gallate, Thearubigins. 

161. 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. 

Isorhamnetin, Kaempferol, Myricetin, Quercetin, Rutin. 

162. Skegret, M. Kotnik, P., Hadolin, M., Hras, 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. 

Apigenin, Kaempferol, Luteolin, Myricetin, Quercetin, 

163. 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. 

Chokeberries (black). 

Cyanidin, Eriodictyol, Quercetin. 

164. 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. 

165 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 glycoside. 
123

166. 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. 

Quercetin, Rutin. 

167. Steinhaus, B., and Engelhardt, U. H. 

Theaflavins in black tea. 

Z Lebensm Unters Forsch, 1989, 188, 509-511.

Black tea. 

Theaflavin, Theaflavin-3-gallate, Theaflavin-3'

-gallate, Theaflavin-3-3'-gallate. 

168. 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. 

Kaempferol, Quercetin. 

169. 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. 

170. 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. 

171. Omitted 

172. Tomás-Barberán, 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, Cyanidin glycosides, Epicatechin, Quercetin glycosides. 

173. Tomás-Lorente, F., García-Viguera, C., Ferreres, F., and Tomás-Barberán, F. 
124

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. 

Kaempferol, Naringin, Neohesperidin, Quercetin, Rutin. 

174. 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. 

Apigenin, Kaempferol, Luteolin, Myricetin, Quercetin. 

175. 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. 

Apigenin, Isorhamnetin, Kaempferol, Luteolin, Myricetin, Quercetin,. 

176. 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). 

Kaempfero, Myricetin, Quercetin. 

177. Tsanova-Savova, S., Ribarova, F., and Gerova, M. 

(+)-Catechin and (-)-Epicatechin in Bulgarian fruits. 

J. Food Comp. Anal., 2005 (in press). 

Apple, Pear, Peach, Apricot, Plum, Cherry, sweet, Cherry, sour, Raspberry, 

Blackberry, Strawberry, Blueberry, Grape, black, Grape, white, Melon, Fig. 

Catechin, Epicatechin. 

178. Tsao, R., Yang, R., Young, J.C., and Zhu, H. 

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, Cyanidin, Epicatechin, Quercetin. 

179. Tsushida T., and Suzuki, M. 

Content of flavonol glucosides and some properties of enzymes metabolizing the 
125

glucosides in onion. 

J. Jap. Soc. Food Sci. Technol., 1996, 43, 642-649.

Onion - yellow (7 cultivars), red (1 cultivatar), white (3 cultivars). 

Isorhamnetin, Quercetin. 

180. Unilever Bestfoods, North America. 

Summary Flavonoid Content of Teas in the U.S. Market. 

Unpublished Data, 2002. 

Tea, black (regular, decaffeinated, ready to drink (diet and regular, plain and 

flavored), Tea, green (regular, decaffeinated, ready to drink), Tea, instant 

(decaffeinated, diet, sweetened with sugar, unsweetened), Tea, Oolong. 

Catechin, Epicatechin, Epicatechin gallate, Epigallocatechin, Epigallocatechin 

gallate, Gallocatechin, Theaflavin, Theaflavin –3- gallate, Theaflavin-3,3 digallate, 

Thearubigin. 

 

181. 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, Hyperin, Isoquercitrin, Quercetrin, Rutin. 

182. Vandercook, C. E., and Tisserat, B. 

Flavonoid changes in developing lemons grown in vivo and in vitro. 

Phytochem., 1989, 28, 799-803.

Lemon. 

Hesperidin, Rutin. 

183. 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) 

Epicatechin, Quercetin glycosides. 

184. Vuorinen, H., Määttä, Törrönen, R. 

Content of the flavonols Myricetin, Quercetin, and Kaempferol in Finnish berry 

wines. 

J. Agric. Food Chem., 2000, 48, 2675-2680.

Berry wines Red - Black currant, Red currant, Strawberry, Raspberry, black 

currant-strawberry, raspberry, black currant-crowberry, Black currant-crowberryrose hip, Crowberry, Bog whortleberry- strawberry-black currant-crowberry, Berry 

wines White - White currant, Gooseberry. Table wines – red, white. 

Kaempferol, Myricetin, Quercetin. 
126

185. 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. 

186. 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. 

Kaempferol, Myricetin, Quercetin. 

187. 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. 

188. 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). 

Cyanidin, Kaempferol, Pelargonidin, Quercetin. 

189. 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). 

Cyanidin, Kaempferol, Pelargonidin. 

190. 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. 

Fruits: Apples (Fuji, Gala, Red delicious), Blackberry, Marion blackberry, 

Blueberry (cultivated, wild), Cherry (sweet), Chokeberry, cranberry, Currant (black, 

red), Elderberry, Gooseberry, Grape (red, Concore), 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. 

Cyanidin, Delphinidin, Malvidin, Pelagonidin, Peonidin, Petunidin. 

J. Agric. Food Chem., 2006, 54, 4069-4075. 
127

191. 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. 

Currants (black 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. 

192. 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. 

193. 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). 

Isoramnetin, Kaempferol, Luteolin, Myricetin, Quercetin. 

194. 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). 

Isoramnetin, Kaempferol, Luteolin, Myricetin, Quercetin. 

 

195. 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. 

196. 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. 
128

197. 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. 

198. 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. 

Kaempferol, Quercetin. 

199. 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. 

Apigenin, Kaempferol-3-O-rhamnosyl-(1-2)-rhamnosyl-(1-6)-glucoside, Luteolin, 

Naringin, Quercetin-3-O-rhamnosyl-(1-2)-rhamnosyl-(1-6)-glucoside, Rutin.