Heptadecanoic acid Content of Cereals (41 - 50)

-

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

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

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

(per 15 g edible portion)
Wheat flour (medium flour, first grade)
-

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

(per 15 g edible portion)
Wheat flour (soft flour, first grade)
2 mg

(per 100 g edible portion)
Barley, Noodles (dry form, raw)
1 mg

(per 50 g edible portion)
Barley (splited grain, raw)
-

(per 10 g edible portion)
Rye (flour)
-

(per 15 g edible portion)
Corn (corn grits)

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