Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
5.20 |
5.20 |
5.20 |
0.00 |
| mol/100 g |
2.62e-05 |
2.62e-05 |
2.62e-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 |
| Syringic acid |
mg/100 g FW |
5.20 |
5.20 |
5.20 |
0.00 |
| mol/100 g |
2.62e-05 |
2.62e-05 |
2.62e-05 |
0.00 |
Original Content Values Used to Produce Means
Sosulski F.W., Dabrowski K.J. (1984) Composition of free and hydrolyzable phenolic acids in the flours and hulls of ten legume species. Journal of Agricultural and Food Chemistry 32:131-133
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
5.20 mg/100 g FW
|
Chickpea - Cicer arietinum - Dehulled |
no |
1 |