Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
2.50 |
2.50 |
2.50 |
0.00 |
| mol/100 g |
1.49e-05 |
1.49e-05 |
1.49e-05 |
0.00 |
Values calculated by aggregating data from 1
sample
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Vanillic acid |
mg/100 g FW |
2.50 |
2.50 |
2.50 |
0.00 |
| mol/100 g |
1.49e-05 |
1.49e-05 |
1.49e-05 |
0.00 |
Original Content Values Used to Produce Means
Mattila P., Kumpulainen J. (2002) Determination of free and total phenolic acids in plant-derived foods by HPLC with diode-array detection. Journal of Agricultural and Food Chemistry 50:3660-3667 PubMed (12059140)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.50 mg/100 g FW
|
Crisp-bread rye |
no |
4 |