The amount of Cereals that contain 1300 mg of α-Linolenic acid (51 - 60)

• 

  10 mg

  (per 30 g edible portion)

  Barley (pressed grain, raw)
  × 130
• 

  3 mg

  (per 10 g edible portion)

  Buckwheat flour (inner layer)
  × 433
• 

  29 mg

  (per 94 g edible portion)

  Fu, Gluten products (steamed tubular type)
  × 44.8
• 

  31 mg

  (per 100 g edible portion)

  Chinese noodles (wet form, raw)
  × 41.9
• 

  52 mg

  (per 180 g edible portion)

  Somen and Hiyamugi (dry form, raw)
  × 25
• 

  52 mg

  (per 180 g edible portion)

  Udon (dry form, raw)
  × 25
• 

  18 mg

  (per 75 g edible portion)

  Rice, Paddy rice grain (well-milled rice with embryo, raw)
  × 72.2
• 

  35 mg

  (per 150 g edible portion)

  Buckwheat noodles (wet form, boiled)
  × 37.1
• 

  46 mg

  (per 200 g edible portion)

  Macaroni and Spaghetti (dry form, boiled)
  × 28.3
• 

  70 mg

  (per 320 g edible portion)

  Akumaki
  × 18.6