Cereals High in α-Linolenic acid (21st - 40th) (per 100 g edible portion)

• Fu, Gluten products (baked type, ita-fu)
  
  86 mg
• Precooked Chinese noodles (dried by frying)
  
  78 mg
• Bread crumbs (wet form)
  
  76 mg
• Corn (corn meal)
  
  73 mg
• Buckwheat flour (outer layer)
  
  71 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  70 mg
• White table bread
  
  66 mg
• Corn (cultivar, cuzco, oil-roasted and salted)
  
  61 mg
• Buckwheat flour (straight)
  
  61 mg
• Precooked Chinese noodles (dried by frying, seasoned)
  
  58 mg
• Macaroni and Spaghetti (dry form, raw)
  
  57 mg
• Bread type rolls
  
  57 mg
• Premixed flour (for hot cake)
  
  55 mg
• Buckwheat flour (middle layer)
  
  54 mg
• Wheat flour (hard flour, second grade)
  
  54 mg
• Wheat flour (medium flour, second grade)
  
  54 mg
• Wheat flour (soft flour, second grade)
  
  54 mg
• Barley (splited grain, raw)
  
  54 mg
• Barley (under-milled pressed grain, raw)
  
  54 mg
• Dried buckwheat noodles (dry form, raw)
  
  53 mg