Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.10 0.04 0.13 0.05
mol/100 g 5.15e-07 2.06e-07 6.69e-07 2.68e-07

Values calculated by aggregating data from 3 different samples from 2 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Ferulic acid mg/100 g FW 0.10 0.04 0.13 0.05
mol/100 g 5.15e-07 2.06e-07 6.69e-07 2.68e-07

Original Content Values Used to Produce Means

Adom K.K., Liu R.H. (2002) Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 50:6182-6187 PubMed (25858540)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.13 mg/100 g FW Rice, whole grain no 1
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
0.04 mg/100 g FW Rice, brown, whole grain, milled, raw (not (par)boiled) no 1
0.13 mg/100 g FW Rice, brown, whole grain, milled, raw (not (par)boiled) no 1