Foods Low in Docosadienoic acid (per 100 g edible portion)
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Amaranth (whole grain, raw)
0 mg
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Wheat, Whole grain (domestic, medium, raw)
0 mg
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Wheat, Whole grain (imported, soft, raw)
0 mg
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Wheat, Whole grain (imported, hard, raw)
0 mg
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Wheat flour (soft flour, first grade)
0 mg
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Wheat flour (soft flour, second grade)
0 mg
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Wheat flour (medium flour, first grade)
0 mg
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Wheat flour (medium flour, second grade)
0 mg
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Wheat flour (hard flour, first grade)
0 mg
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Wheat flour (hard flour, second grade)
0 mg
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Wheat flour (hard flour, whole)
0 mg
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Premixed flour (for hot cake)
0 mg
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Premixed flour (for tenpura)
0 mg
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White table bread
0 mg
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Bread type rolls
0 mg
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French bread
0 mg
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Rye bread
0 mg
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Nan
0 mg
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Udon (wet form, raw)
0 mg
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Udon (wet form, boiled)
0 mg