Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.01 |
0.01 |
0.02 |
7.07e-03 |
| mol/100 g |
7.57e-08 |
5.05e-08 |
1.01e-07 |
3.57e-08 |
Values calculated by aggregating data from 2
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Syringic acid |
mg/100 g FW |
0.01 |
0.01 |
0.02 |
7.07e-03 |
| mol/100 g |
7.57e-08 |
5.05e-08 |
1.01e-07 |
3.57e-08 |
Original Content Values Used to Produce Means
Kato H., Ohta T., Tsugita T., Hosaka Y. (1983) Effect of parboiling on texture and flavor components of cooked rice. Journal of Agricultural and Food Chemistry 31:818-823
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.01 mg/100 g FW
|
Rice, brown, parboiled |
no |
1 |
|
0.02 mg/100 g FW
|
Rice, brown, parboiled |
no |
1 |