Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 1.00e-02 1.00e-02 1.00e-02 0.00
mol/100 g 5.05e-08 5.05e-08 5.05e-08 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
Syringic acid mg/100 g FW 1.00e-02 1.00e-02 1.00e-02 0.00
mol/100 g 5.05e-08 5.05e-08 5.05e-08 0.00

Original Content Values Used to Produce Means

Sosulski F., Krygier K., Hogge L. (1982) Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. Journal of Agricultural and Food Chemistry 30:337-340
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.01 mg/100 g FW Rice, white no 1