Icosadienoic acid Content of Cereals
(Initial R) (21 - 26)
0 mg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
0 mg
(per 60 g edible portion)
Rice cake
0 mg
(per 75 g edible portion)
Rice vermicelli (raw)
-
(per 10 g edible portion)
Rye (flour)
1 mg
(per 15 g edible portion)
Rye (whole flour)
1 mg
(per 72 g edible portion)
Rye bread
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