Table 2. Average Content (mg/100 g d.m.) of Plant Sterols in Rye Breads, Flours, and Grains Found in the Literature.

	breads			flours					grains
plant sterol	rye24	rye (light)28	rye (dark)28	wholemeal rye (sampling 1/sampling 2)24	rye28	special dark29	wholemeal rye,31a	wholemeal rye,32a	rye28	whole rye,24a	whole rye29	rye33
brassicasterol	2.5									-/tr
campesterol	24.2	11.0	11.0	20.9/16.2	17.0	23.1	18.8–25.9	18.0–22.2	14.0	14.0–16.3	16.7	5.4
campestanol	11.3	3.6	3.7	8.6/6.7	7.3				0.0	6.3–8.0		0.9
stigmasterol	4.4	2.2	2.2	3.7/3.2	3.3		3.0–5.5	3.4–4.1	2.4	2.4–2.8		1.4
β-sitosterol	69.3	29.0	28.0	54.7/46.3	48.0	67.1	50.8–71.2	51.2–62.1	42.0	39.2–36.8	48.5	14.5
sitostanol	15.0	5.1	5.0	11.9/8.6	11.0				11.0	7.0–11.3		1.9
Δ5-avenasterol	4.2			2.1/1.6						1.0–1.8
cycloartenol + Δ7-stigmastenol	4.8			3.8/-
Δ7-avenasterol	2.3			1.7/1.4						1.0–1.5
24-methylcycloartanol				-/0.6						-/tr-0.8
stanols				–/–		26.3	16.3–24.9	18.6–21.1			17.9
others				-/5.7b		21.1	12.1–18.1	14.8–17.1		4.6–6.4	16.5	1.84c
total PS	136.5	51.0	51.0	106.0, 90.1	86.0	137.5	109.8–142.0	108.3–123.3	69.0	77.4–93.7	99.5	26.2

^aDifferent cultivars.

^bNot reporting the name of other sterols.

^cΔ7-sitosterol and unidentified sterol.