Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
215.75 |
131.00 |
315.00 |
81.55 |
| mol/100 g |
0.00 |
0.00 |
0.00 |
0.00 |
Values calculated by aggregating data from 4
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
Original Content Values Used to Produce Means
Gélinas P., MC Kinnon C.M. (2006) Effect of wheat variety, farming site, and bread-baking on total phenolics. International Journal of Food Science and Technology 41:329-332
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
131.00 mg/100 g FW
|
Wholemeal bread, organic, AC Barrie |
yes |
1 |
Dhingra S., Jood S. (2001) Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour. Food Chemistry 77:479-488
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
315.00 mg/100 g FW
|
Bread, wheat |
no |
1 |
Wu, X., Beecher, G.R., Holden, J.M., Haytowitz D.B., Gebhardt S.E., Prior, R.L. (2004) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 52:4026-37 PubMed (15186133)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
171.00 mg/100 g FW
|
|
no |
1 |
|
246.00 mg/100 g FW
|
Buttermut all whole grain wheat |
no |
1 |