Cereals Low in Heptadecanoic acid (81st - 100th) (per 100 g edible portion)

• Buckwheat flour (straight)
  
  2 mg
• Buckwheat flour (middle layer)
  
  2 mg
• Buckwheat noodles (wet form, raw)
  
  2 mg
• Dried buckwheat noodles (dry form, raw)
  
  2 mg
• Rye (whole flour)
  
  2 mg
• Nan
  
  3 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  3 mg
• Buckwheat flour (outer layer)
  
  3 mg
• Corn (corn flour)
  
  3 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  4 mg
• Wheat, Whole grain (imported, hard, raw)
  
  4 mg
• Wheat flour (hard flour, whole)
  
  4 mg
• Rye bread
  
  4 mg
• Fu, Gluten products (baked type, ita-fu)
  
  4 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  4 mg
• Pizza crust
  
  4 mg
• Corn (corn meal)
  
  4 mg
• Amaranth (whole grain, raw)
  
  5 mg
• Barley, Roasted flour
  
  5 mg
• Wheat, Whole grain (imported, soft, raw)
  
  5 mg