Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 30.47 10.00 50.90 13.41
mol/100 g 5.40e-05 1.77e-05 9.02e-05 2.38e-05

Values calculated by aggregating data from 6 different samples from 1 unique publication.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Apigenin mg/100 g FW 14.60 4.79 24.39 6.43
mol/100 g 2.59e-05 8.50e-06 4.32e-05 1.14e-05

Original Content Values Used to Produce Means

Asenstorfer R.E., Wang Y., Mares D.J. (2006) Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles. Journal of Cereal Science 43:108-119
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
31.70 mg/100 g FW Bread wheat whole-meal flour, variety Angus no 1
27.50 mg/100 g FW Bread wheat whole-meal flour, variety Avocet no 1
26.30 mg/100 g FW Bread wheat whole-meal flour, variety Canna no 1
36.40 mg/100 g FW Bread wheat whole-meal flour, variety Sunco no 1
50.90 mg/100 g FW Bread wheat whole-meal flour, variety Sunvale no 1
10.00 mg/100 g FW Bread wheat whole-meal flour, variety Angus no 1