The amount of Cereals that contain 1400 mg of α-Linolenic acid (31 - 40)

• 

  8 mg

  (per 15 g edible portion)

  Wheat flour (soft flour, second grade)
  × 175
• 

  27 mg

  (per 50 g edible portion)

  Barley (splited grain, raw)
  × 51.9
• 

  53 mg

  (per 100 g edible portion)

  Dried buckwheat noodles (dry form, raw)
  × 26.4
• 

  62 mg

  (per 120 g edible portion)

  Okinawa noodles (wet form, raw)
  × 22.6
• 

  8 mg

  (per 15 g edible portion)

  Corn (corn flour)
  × 175
• 

  7 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, first grade)
  × 200
• 

  7 mg

  (per 15 g edible portion)

  Wheat flour (medium flour, first grade)
  × 200
• 

  57 mg

  (per 130 g edible portion)

  Buckwheat noodles (wet form, raw)
  × 24.6
• 

  40 mg

  (per 90 g edible portion)

  Dried Okinawa noodles (dry form, raw)
  × 35
• 

  66 mg

  (per 150 g edible portion)

  Steamed Chinese noodles
  × 21.2