Arachidic acid Content of Cereals
(21 - 30)
10 mg
(per 80 g edible portion)
Nan
12 mg
(per 90 g edible portion)
Bread type rolls
16 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
1 mg
(per 10 g edible portion)
Wheat germ
2 mg
(per 15 g edible portion)
Corn (corn flour)
6 mg
(per 72 g edible portion)
Rye bread
22 mg
(per 320 g edible portion)
Akumaki
5 mg
(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
1 mg
(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)
7 mg
(per 100 g edible portion)
Pizza crust
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