Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.08 0.08 0.08 0.00
mol/100 g 5.79e-07 5.79e-07 5.79e-07 0.00

Values calculated by aggregating data from 2 different samples from 1 unique publication.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
4-Hydroxybenzoic acid mg/100 g FW 0.08 0.08 0.08 0.00
mol/100 g 5.79e-07 5.79e-07 5.79e-07 0.00

Original Content Values Used to Produce Means

Gallardo C., Jimenez L., Garcia-Conesa M.-T. (2006) Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions. Food Chemistry 99:455-463
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.08 mg/100 g FW Rye, white flour no 1
0.08 mg/100 g FW Rye, white flour no 1