Docosadienoic acid Content of Cereals
(Initial W)
0 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
0 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
0 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
0 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
0 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
0 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
0 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
0 mg
(per 70 g edible portion)
White table bread
