Arachidic acid Content of Cereals
(31 - 40)
1 mg
(per 15 g edible portion)
Rye (whole flour)
9 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
5 mg
(per 75 g edible portion)
Rice vermicelli (raw)
1 mg
(per 20 g edible portion)
Rice, Paddy rice grain (under-milled rice, raw)
-
(per 7 g edible portion)
Barley, Roasted flour
8 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
-
(per 10 g edible portion)
Rye (flour)
1 mg
(per 15 g edible portion)
Corn (corn grits)
10 mg
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
1 mg
(per 15 g edible portion)
Shiratamako
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