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 |