Arachidonic acid Content of Cereals
(11 - 20)
0 mg
(per 15 g edible portion)
Shiratamako
0 mg
(per 320 g edible portion)
Akumaki
0 mg
(per 150 g edible portion)
Sekihan
0 mg
(per 60 g edible portion)
Rice cake
0 mg
(per 75 g edible portion)
Rice vermicelli (raw)
0 mg
(per 10 g edible portion)
Joshin powder
0 mg
(per 68 g edible portion)
Kiritanpo
0 mg
(per 50 g edible portion)
Yaki-onigiri
0 mg
(per 100 g edible portion)
Onigiri
0 mg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
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