Docosapentaenoic acid (n-3) Content of Cereals
(61 - 70)
0 mg
(per 175 g edible portion)
Udon (wet form, raw)
0 mg
(per 80 g edible portion)
Nan
0 mg
(per 72 g edible portion)
Rye bread
0 mg
(per 190 g edible portion)
French bread
0 mg
(per 90 g edible portion)
Bread type rolls
0 mg
(per 70 g edible portion)
White table bread
0 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
0 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
0 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
0 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
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