Cereals Low in Arachidic acid (61st - 80th) (per 100 g edible portion)

• Domyojiko
  
  2 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  3 mg
• Wheat, Whole grain (imported, soft, raw)
  
  3 mg
• Wheat, Whole grain (imported, hard, raw)
  
  3 mg
• Wheat flour (hard flour, whole)
  
  3 mg
• Quick-cooking rice, raw
  
  3 mg
• Rice cake
  
  3 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  4 mg
• Rice, Upland rice grain (well-milled rice, raw)
  
  4 mg
• Joshin powder
  
  4 mg
• Shiratamako
  
  4 mg
• Dried buckwheat noodles (dry form, boiled)
  
  4 mg
• Corn (corn grits)
  
  4 mg
• Rye (flour)
  
  4 mg
• Rice, Cooked paddy rice (brown rice)
  
  5 mg
• Rice, Cooked upland rice (brown rice)
  
  5 mg
• Barley, Roasted flour
  
  6 mg
• Rice, Paddy rice grain (under-milled rice, raw)
  
  6 mg
• Rice, Upland rice grain (under-milled rice, raw)
  
  6 mg
• Rice vermicelli (raw)
  
  6 mg