Concentration data for Ferulic acid in Rice, whole grain Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.04, 0.07 ) 0.04 mg/100 g FW Rice, brown, whole grain, milled, raw (not (par)boiled) Kato H., et al (1983) Effect of parboiling on texture and flav.... Journal of Agricultural and Food Chemistry 31:818-823
[ 0.10, 0.14 ) 0.13 mg/100 g FW Rice, brown, whole grain, milled, raw (not (par)boiled) Kato H., et al (1983) Effect of parboiling on texture and flav.... Journal of Agricultural and Food Chemistry 31:818-823
0.13 mg/100 g FW Rice, whole grain Adom K.K., et al (2002) Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 50:6182-6187 PubMed (25858540)