Docosapentaenoic acid (n-3) Content of Foods
(Initial W) (11 - 20)
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)
1 mg
(per 26 g edible portion)
Wheat flour cracker (kawara-senbei)
0 mg
(per 33 g edible portion)
Wheat flour cracker (nanbu-senbei, with peanuts)
0 mg
(per 18 g edible portion)
Wheat flour cracker (nanbu-senbei, with sesame seeds)
3 mg
(per 30 g edible portion)
Whipping cream (milk and vegetable fat)
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