Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.17 |
0.17 |
0.17 |
0.00 |
| mol/100 g |
1.23e-06 |
1.23e-06 |
1.23e-06 |
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 |
| 4-Hydroxybenzoic acid |
mg/100 g FW |
0.17 |
0.17 |
0.17 |
0.00 |
| mol/100 g |
1.23e-06 |
1.23e-06 |
1.23e-06 |
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 |
|
0.17 mg/100 g FW
|
Rice, white |
no |
1 |