α-Linolenic acid Content of Cereals
(81 - 90)
20 mg
(per 200 g edible portion)
Udon (wet form, boiled)
11 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
11 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
9 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
3 mg
(per 68 g edible portion)
Kiritanpo
8 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (brown rice)
1 mg
(per 15 g edible portion)
Domyojiko
2 mg
(per 50 g edible portion)
Yaki-onigiri
4 mg
(per 100 g edible portion)
Onigiri
6 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (half-milled rice)
<
1
…
9
10
>
