Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
9.40 |
9.40 |
9.40 |
0.00 |
| mol/100 g |
5.73e-05 |
5.73e-05 |
5.73e-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 |
| p-Coumaric acid |
mg/100 g FW |
9.40 |
9.40 |
9.40 |
0.00 |
| mol/100 g |
5.73e-05 |
5.73e-05 |
5.73e-05 |
0.00 |
Original Content Values Used to Produce Means
Dabrowski K.J., Sosulski F.W. (1984) Composition of free and hydrolyzable phenolic acids in defatted flours of ten oilseeds. Journal of Agricultural and Food Chemistry 32:128-130
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
9.40 mg/100 g FW
|
Soybean, defatted flour |
yes |
1 |