Cereals High in α-Linolenic acid (61st - 80th) (per 100 g edible portion)

• Fu, Gluten products (steamed tubular type)
  
  31 mg
• Chinese noodles (wet form, raw)
  
  31 mg
• Somen and Hiyamugi (dry form, raw)
  
  29 mg
• Udon (dry form, raw)
  
  29 mg
• Rice, Paddy rice grain (well-milled rice with embryo, raw)
  
  24 mg
• Buckwheat noodles (wet form, boiled)
  
  23 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  23 mg
• Akumaki
  
  22 mg
• Rice, Upland rice grain (half-milled rice, raw)
  
  22 mg
• Rice, Paddy rice grain (half-milled rice, raw)
  
  22 mg
• Fu, Gluten products (steamed type)
  
  21 mg
• Okinawa noodles (wet form, boiled)
  
  21 mg
• Rice vermicelli (raw)
  
  20 mg
• Corn (corn grits)
  
  18 mg
• Rice, Upland rice grain (under-milled rice, raw)
  
  18 mg
• Rice, Paddy rice grain (under-milled rice, raw)
  
  18 mg
• Dried buckwheat noodles (dry form, boiled)
  
  16 mg
• Dried Okinawa noodles (dry form, boiled)
  
  16 mg
• Chinese noodles (wet form, boiled)
  
  16 mg
• Udon (wet form, raw)
  
  16 mg