|
[ 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) |