α-Linolenic acid Content of Cereals
(51 - 60)
10 mg
(per 30 g edible portion)
Barley (pressed grain, raw)
3 mg
(per 10 g edible portion)
Buckwheat flour (inner layer)
29 mg
(per 94 g edible portion)
Fu, Gluten products (steamed tubular type)
31 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
52 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
52 mg
(per 180 g edible portion)
Udon (dry form, raw)
18 mg
(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
35 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
46 mg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
70 mg
(per 320 g edible portion)
Akumaki
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