Cereals High in α-Linolenic acid (41st - 60th) (per 100 g edible portion)

• Okinawa noodles (wet form, raw)
  
  52 mg
• Corn (corn flour)
  
  51 mg
• Wheat flour (hard flour, first grade)
  
  47 mg
• Wheat flour (medium flour, first grade)
  
  47 mg
• Buckwheat noodles (wet form, raw)
  
  44 mg
• Dried Okinawa noodles (dry form, raw)
  
  44 mg
• Steamed Chinese noodles
  
  44 mg
• Wheat flour (soft flour, first grade)
  
  44 mg
• Barley, Noodles (dry form, raw)
  
  44 mg
• Dried Chinese noodles (dry form, raw)
  
  41 mg
• Rye bread
  
  40 mg
• Premixed flour (for tenpura)
  
  39 mg
• Shao mai pastry
  
  36 mg
• Chio tzu pastry
  
  36 mg
• Amaranth (whole grain, raw)
  
  36 mg
• French bread
  
  34 mg
• Rice, Upland rice grain (brown rice, raw)
  
  33 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  33 mg
• Barley (pressed grain, raw)
  
  33 mg
• Buckwheat flour (inner layer)
  
  32 mg