The amount of Cereals that contain 1600 mg of α-Linolenic acid (81 - 90)

• 

  20 mg

  (per 200 g edible portion)

  Udon (wet form, boiled)
  × 80
• 

  11 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (well-milled rice with embryo)
  × 145
• 

  11 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (half-milled rice)
  × 145
• 

  9 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (under-milled rice)
  × 178
• 

  3 mg

  (per 68 g edible portion)

  Kiritanpo
  × 533
• 

  8 mg

  (per 150 g edible portion)

  Rice, Paddy rice gruels (brown rice)
  × 200
• 

  1 mg

  (per 15 g edible portion)

  Domyojiko
  × 1600
• 

  2 mg

  (per 50 g edible portion)

  Yaki-onigiri
  × 800
• 

  4 mg

  (per 100 g edible portion)

  Onigiri
  × 400
• 

  6 mg

  (per 150 g edible portion)

  Rice, Paddy rice gruels (half-milled rice)
  × 267