Docosenoic acid Content of Cereals
(21 - 30)
2 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
-
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
1 mg
(per 72 g edible portion)
Rye bread
Tr
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (brown rice)
Tr
(per 150 g edible portion)
Rice, Paddy rice gruels (brown rice)
Tr
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
0 mg
(per 5 g edible portion)
Corn (popcorn, oil-popped and salted)
0 mg
(per 15 g edible portion)
Corn (corn flour)
0 mg
(per 15 g edible portion)
Corn (corn grits)
0 mg
(per 15 g edible portion)
Corn (corn meal)
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