Heptadecanoic acid Content of Cereals (21 - 30)

3 mg

(per 72 g edible portion)
Rye bread
1 mg

(per 15 g edible portion)
Wheat flour (hard flour, whole)
-

(per 15 g edible portion)
Corn (corn flour)
-

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

(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
2 mg

(per 80 g edible portion)
Nan
-

(per 15 g edible portion)
Rye (whole flour)
2 mg

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

(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
-

(per 10 g edible portion)
Buckwheat flour (middle layer)

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