Fatty acids (Polyunsaturated) Content of Cereals (81 - 90)

0.4 g

(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
0.4 g

(per 200 g edible portion)
Udon (wet form, boiled)
0.26 g

(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
0.02 g

(per 15 g edible portion)
Domyojiko
0.21 g

(per 150 g edible portion)
Sekihan
0.1 g

(per 68 g edible portion)
Kiritanpo
0.2 g

(per 150 g edible portion)
Rice, Paddy rice gruels (brown rice)
0.05 g

(per 50 g edible portion)
Yaki-onigiri
0.1 g

(per 100 g edible portion)
Onigiri
0.15 g

(per 150 g edible portion)
Rice, Paddy rice gruels (half-milled rice)

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