The amount of Cereals that contain 500 mg of α-Linolenic acid (21 - 30)

• 

  4 mg

  (per 5 g edible portion)

  Fu, Gluten products (baked type, kanze-fu)
  × 125
• 

  46 mg

  (per 70 g edible portion)

  White table bread
  × 10.9
• 

  6 mg

  (per 10 g edible portion)

  Corn (cultivar, cuzco, oil-roasted and salted)
  × 83.3
• 

  6 mg

  (per 10 g edible portion)

  Buckwheat flour (straight)
  × 83.3
• 

  49 mg

  (per 85 g edible portion)

  Precooked Chinese noodles (dried by frying, seasoned)
  × 10.2
• 

  11 mg

  (per 20 g edible portion)

  Macaroni and Spaghetti (dry form, raw)
  × 45.5
• 

  51 mg

  (per 90 g edible portion)

  Bread type rolls
  × 9.8
• 

  5 mg

  (per 10 g edible portion)

  Buckwheat flour (middle layer)
  × 100
• 

  8 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, second grade)
  × 62.5
• 

  8 mg

  (per 15 g edible portion)

  Wheat flour (medium flour, second grade)
  × 62.5