Showing Publication (KATO 1983)
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
Abbreviation: KATO 1983
Food Composition
This publication was used to obtain 30 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 0.04 mg/100 g FW | Rice, brown, whole grain, milled, raw (not (par)boiled) | no | 1 |
| 0.15 mg/100 g FW | Rice, brown, whole grain, milled, raw (not (par)boiled) | no | 1 |
| 3.00e-03 mg/100 g FW | Rice, brown, whole grain, milled, raw (not (par)boiled) | no | 1 |
| 0.06 mg/100 g FW | Rice, brown, whole grain, milled, raw (not (par)boiled) | no | 1 |
| 0.02 mg/100 g FW | Rice, brown, whole grain, milled, raw (not (par)boiled) | no | 1 |
| 0.04 mg/100 g FW | Rice, brown, whole grain, milled, raw (not (par)boiled) | no | 1 |
| 0.11 mg/100 g FW | Rice, brown, whole grain, milled, raw (not (par)boiled) | no | 1 |
| 0.10 mg/100 g FW | Rice, brown, whole grain, milled, raw (not (par)boiled) | no | 1 |
| 0.05 mg/100 g FW | Rice, brown, whole grain, milled, raw (not (par)boiled) | no | 1 |
| 0.05 mg/100 g FW | Rice, brown, whole grain, milled, raw (not (par)boiled) | no | 1 |
| 0.02 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 |
| 0.11 mg/100 g FW | Rice, brown, parboiled | no | 1 |
| 0.30 mg/100 g FW | Rice, brown, parboiled | no | 1 |
| 0.01 mg/100 g FW | Rice, brown, parboiled | no | 1 |
| 0.30 mg/100 g FW | Rice, brown, parboiled | no | 1 |
| 0.12 mg/100 g FW | Rice, brown, parboiled | no | 1 |
| 0.08 mg/100 g FW | Rice, brown, parboiled | no | 1 |
| 0.06 mg/100 g FW | Rice, brown, parboiled | no | 1 |
| 0.27 mg/100 g FW | Rice, brown, parboiled | no | 1 |
| 0.02 mg/100 g FW | Rice, brown, parboiled | no | 1 |
| 0.37 mg/100 g FW | Rice, brown, parboiled | no | 1 |
| 0.26 mg/100 g FW | Rice, brown, parboiled | no | 1 |
| 0.26 mg/100 g FW | Rice, brown, parboiled | no | 1 |
| 0.22 mg/100 g FW | Rice, rough | no | 1 |
| 0.59 mg/100 g FW | Rice, rough | no | 1 |
| 0.07 mg/100 g FW | Rice, rough | no | 1 |
| 1.45 mg/100 g FW | Rice, rough | no | 1 |
| 1.82 mg/100 g FW | Rice, rough | no | 1 |
| 0.30 mg/100 g FW | Rice, rough | no | 1 |