Arachidic acid Content of Cereals
(Initial B) (1 - 10)
-
(per 30 g edible portion)
Barley (pressed grain, raw)
1 mg
(per 50 g edible portion)
Barley (splited grain, raw)
3 mg
(per 275 g edible portion)
Barley, Noodles (dry form, boiled)
1 mg
(per 100 g edible portion)
Barley, Noodles (dry form, raw)
-
(per 7 g edible portion)
Barley, Roasted flour
2 mg
(per 10 g edible portion)
Bread crumbs (dry form)
2 mg
(per 10 g edible portion)
Bread crumbs (wet form)
12 mg
(per 90 g edible portion)
Bread type rolls
2 mg
(per 10 g edible portion)
Buckwheat flour (inner layer)
3 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
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