Fatty acids (n-6 Polyunsaturated) Content of Cereals (21 - 30)

0.11 g

(per 10 g edible portion)
Buckwheat flour (outer layer)
0.11 g

(per 10 g edible portion)
Bread crumbs (wet form)
0.21 g

(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
0.16 g

(per 15 g edible portion)
Rye (whole flour)
0.15 g

(per 15 g edible portion)
Wheat flour (hard flour, second grade)
0.15 g

(per 15 g edible portion)
Wheat flour (medium flour, second grade)
0.15 g

(per 15 g edible portion)
Wheat flour (soft flour, second grade)
1.16 g

(per 120 g edible portion)
Okinawa noodles (wet form, raw)
0.1 g

(per 10 g edible portion)
Buckwheat flour (straight)
0.92 g

(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)

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