Cereals Low in Heptadecenoic acid (21st - 40th) (per 100 g edible portion)

• Barley, Noodles (dry form, raw)
  
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• Barley, Noodles (dry form, boiled)
  
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• Barley, Roasted flour
  
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• Wheat flour (soft flour, first grade)
  
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• Wheat flour (soft flour, second grade)
  
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• Wheat flour (medium flour, first grade)
  
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• Wheat flour (medium flour, second grade)
  
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• Wheat flour (hard flour, first grade)
  
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• Wheat flour (hard flour, second grade)
  
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• Premixed flour (for tenpura)
  
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• Bread type rolls
  
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• French bread
  
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• Rye bread
  
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• Udon (wet form, raw)
  
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• Udon (wet form, boiled)
  
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• Udon (dry form, raw)
  
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• Udon (dry form, boiled)
  
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• Somen and Hiyamugi (dry form, raw)
  
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• Somen and Hiyamugi (dry form, boiled)
  
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• Chinese noodles (wet form, raw)
  
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