Lempereur I., Rouau X., Abecassis J. (1997) Genetic and agronomic variation in arabinoxylan and ferulic acid contents of durum wheat (Triticum durum L.) grain and its milling fractions. Journal of Cereal Science 25:103-110

Abbreviation: LEMPEREUR 1997

Food Composition

This publication was used to obtain 5 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
72.21 mg/100 g FW Wheat, durum, grain no 1
882.00 mg/100 g FW Wheat, durum, aleurone no 1
371.00 mg/100 g FW Wheat, durum, pericarp no 1
6.64 mg/100 g FW Wheat, durum, germ no 1
14.11 mg/100 g FW Wheat, durum, endosperm no 1