The amount of Cereals that contain 1600 mg of α-Linolenic acid (51 - 60)

• 

  10 mg

  (per 30 g edible portion)

  Barley (pressed grain, raw)
  × 160
• 

  3 mg

  (per 10 g edible portion)

  Buckwheat flour (inner layer)
  × 533
• 

  29 mg

  (per 94 g edible portion)

  Fu, Gluten products (steamed tubular type)
  × 55.2
• 

  31 mg

  (per 100 g edible portion)

  Chinese noodles (wet form, raw)
  × 51.6
• 

  52 mg

  (per 180 g edible portion)

  Somen and Hiyamugi (dry form, raw)
  × 30.8
• 

  52 mg

  (per 180 g edible portion)

  Udon (dry form, raw)
  × 30.8
• 

  18 mg

  (per 75 g edible portion)

  Rice, Paddy rice grain (well-milled rice with embryo, raw)
  × 88.9
• 

  35 mg

  (per 150 g edible portion)

  Buckwheat noodles (wet form, boiled)
  × 45.7
• 

  46 mg

  (per 200 g edible portion)

  Macaroni and Spaghetti (dry form, boiled)
  × 34.8
• 

  70 mg

  (per 320 g edible portion)

  Akumaki
  × 22.9