Colour Interval Value Publication Food Name Reference
[ 0.08, 0.28 ) 0.08 mg/100 g FW Milled oat groats, processed without hulls Dimberg L.H., et al (1996) Variation in oat groats due to variety, .... Journal of Cereal Science 24:263-272
0.09 mg/100 g FW Oats, raw Zielinski H., et al (2001) Bioactive compounds in the cereal grains.... Innovative Food Science and Emerging Technologies 2:159-169
0.17 mg/100 g FW Milled oat groats, processed with hulls Dimberg L.H., et al (1996) Variation in oat groats due to variety, .... Journal of Cereal Science 24:263-272
[ 0.49, 0.69 ) 0.50 mg/100 g FW Steamed and kiln-dried groat flour Emmons C.L., et al (1999) Antioxidant capacity of oat (Avena sativ.... Journal of Agricultural and Food Chemistry 47:4894-4898 PubMed (10606549)
[ 0.90, 1.11 ) 1.10 mg/100 g FW Undried (green) groat flour Emmons C.L., et al (1999) Antioxidant capacity of oat (Avena sativ.... Journal of Agricultural and Food Chemistry 47:4894-4898 PubMed (10606549)