α-Linolenic acid Content of Cereals
(41 - 50)
7 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
44 mg
(per 100 g edible portion)
Barley, Noodles (dry form, raw)
30 mg
(per 73 g edible portion)
Dried Chinese noodles (dry form, raw)
29 mg
(per 72 g edible portion)
Rye bread
6 mg
(per 15 g edible portion)
Premixed flour (for tenpura)
9 mg
(per 25 g edible portion)
Shao mai pastry
8 mg
(per 23 g edible portion)
Chio tzu pastry
5 mg
(per 15 g edible portion)
Amaranth (whole grain, raw)
65 mg
(per 190 g edible portion)
French bread
7 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
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