Cereals Low in Docosadienoic acid (per 100 g edible portion)

• Amaranth (whole grain, raw)
  
  0 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  0 mg
• Wheat, Whole grain (imported, soft, raw)
  
  0 mg
• Wheat, Whole grain (imported, hard, raw)
  
  0 mg
• Wheat flour (soft flour, first grade)
  
  0 mg
• Wheat flour (soft flour, second grade)
  
  0 mg
• Wheat flour (medium flour, first grade)
  
  0 mg
• Wheat flour (medium flour, second grade)
  
  0 mg
• Wheat flour (hard flour, first grade)
  
  0 mg
• Wheat flour (hard flour, second grade)
  
  0 mg
• Wheat flour (hard flour, whole)
  
  0 mg
• Premixed flour (for hot cake)
  
  0 mg
• Premixed flour (for tenpura)
  
  0 mg
• White table bread
  
  0 mg
• Bread type rolls
  
  0 mg
• French bread
  
  0 mg
• Rye bread
  
  0 mg
• Nan
  
  0 mg
• Udon (wet form, raw)
  
  0 mg
• Udon (wet form, boiled)
  
  0 mg