Cereals Low in Docosenoic acid (21st - 40th) (per 100 g edible portion)

• Somen and Hiyamugi (dry form, boiled)
  
  0 mg
• Chinese noodles (wet form, raw)
  
  0 mg
• Chinese noodles (wet form, boiled)
  
  0 mg
• Steamed Chinese noodles
  
  0 mg
• Dried Chinese noodles (dry form, raw)
  
  0 mg
• Dried Chinese noodles (dry form, boiled)
  
  0 mg
• Okinawa noodles (wet form, raw)
  
  0 mg
• Okinawa noodles (wet form, boiled)
  
  0 mg
• Dried Okinawa noodles (dry form, raw)
  
  0 mg
• Dried Okinawa noodles (dry form, boiled)
  
  0 mg
• Precooked Chinese noodles (dried by frying, seasoned)
  
  0 mg
• Precooked Chinese noodles (dried by frying)
  
  0 mg
• Precooked Chinese noodles (dried by hot air)
  
  0 mg
• Chinese style instant cup noodles (dried by frying)
  
  0 mg
• Japanese style instant cup noodles (dried by frying)
  
  0 mg
• Macaroni and Spaghetti (dry form, raw)
  
  0 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  0 mg
• Fu, Gluten products (steamed type)
  
  0 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  0 mg
• Fu, Gluten products (baked type, ita-fu)
  
  0 mg