α-Linolenic acid Content of Cereals
(71 - 80)
41 mg
(per 275 g edible portion)
Barley, Noodles (dry form, boiled)
21 mg
(per 150 g edible portion)
Sekihan
20 mg
(per 155 g edible portion)
Dried Chinese noodles (dry form, boiled)
25 mg
(per 190 g edible portion)
Udon (dry form, boiled)
2 mg
(per 15 g edible portion)
Shiratamako
18 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
1 mg
(per 10 g edible portion)
Joshin powder
2 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
6 mg
(per 60 g edible portion)
Rice cake
20 mg
(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
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