α-Linolenic acid Content of Cereals
(21 - 30)
4 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
46 mg
(per 70 g edible portion)
White table bread
6 mg
(per 10 g edible portion)
Corn (cultivar, cuzco, oil-roasted and salted)
6 mg
(per 10 g edible portion)
Buckwheat flour (straight)
49 mg
(per 85 g edible portion)
Precooked Chinese noodles (dried by frying, seasoned)
11 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
51 mg
(per 90 g edible portion)
Bread type rolls
5 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
8 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
8 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
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