Cereals Low in Arachidic acid (21st - 40th) (per 100 g edible portion)

• Wheat flour (medium flour, first grade)
  
  1 mg
• Wheat flour (medium flour, second grade)
  
  1 mg
• Wheat flour (hard flour, first grade)
  
  1 mg
• Wheat flour (hard flour, second grade)
  
  1 mg
• Premixed flour (for tenpura)
  
  1 mg
• French bread
  
  1 mg
• Udon (dry form, raw)
  
  1 mg
• Somen and Hiyamugi (dry form, raw)
  
  1 mg
• Chinese noodles (wet form, raw)
  
  1 mg
• Steamed Chinese noodles
  
  1 mg
• Dried Chinese noodles (dry form, raw)
  
  1 mg
• Okinawa noodles (wet form, raw)
  
  1 mg
• Okinawa noodles (wet form, boiled)
  
  1 mg
• Dried Okinawa noodles (dry form, raw)
  
  1 mg
• Macaroni and Spaghetti (dry form, raw)
  
  1 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  1 mg
• Fu, Gluten products (steamed type)
  
  1 mg
• Fu, Gluten products (steamed tubular type)
  
  1 mg
• Chio tzu pastry
  
  1 mg
• Shao mai pastry
  
  1 mg