Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
68.36 |
50.10 |
81.27 |
16.26 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 3
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Liyana-Pathirana C.M., Shahidi F. (2006) Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions. Journal of the Science of Food and Agriculture 86:477-485
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
73.71 mg/100 g FW
|
Wheat, soft, winter, white flour (70% Canadian Eastern soft red spring + 30% Canadian Eastern soft white winter) |
no |
1 |
Liyana-Pathirana C.M., Shahidi F. (2006) Importance of insoluble-bound phenolics to antioxidant properties of wheat. Journal of Agricultural and Food Chemistry 54:1256-1264 PubMed (16478245)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
81.27 mg/100 g FW
|
Wheat, soft, white flour (70% Canadian Eastern soft red spring + 30% Canadian soft white winter) |
no |
1 |
Ragaee S., Abdel-Aal E.M., Noaman M. (2006) Antioxidant activity and nutrient composition of selected cereals for food use. Food Chemistry 98:32-38 PubMed (25527667)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
50.10 mg/100 g FW
|
Soft wheat |
no |
1 |