Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.01 1.00e-02 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 1.00e-02 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