Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.07 |
0.07 |
0.07 |
0.00 |
| mol/100 g |
3.60e-07 |
3.60e-07 |
3.60e-07 |
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 |
| Ferulic acid |
mg/100 g FW |
0.07 |
0.07 |
0.07 |
0.00 |
| mol/100 g |
3.60e-07 |
3.60e-07 |
3.60e-07 |
0.00 |
Original Content Values Used to Produce Means
Duenas M., Hernandez T., Estrella I. (2007) Changes in the content of bioactive polyphenolic compounds of lentils by the action of exogenous enzymes. Effect on their antioxidant activity. Food Chemistry 101:90-97
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.07 mg/100 g FW
|
Lentils - Lens culinaris - Pardina - Raw |
no |
1 |