Icosenoic acid Content of Cereals
(21 - 30)
11 mg
(per 70 g edible portion)
White table bread
21 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
2 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
1 mg
(per 10 g edible portion)
Rye (flour)
12 mg
(per 90 g edible portion)
Bread type rolls
2 mg
(per 15 g edible portion)
Amaranth (whole grain, raw)
2 mg
(per 20 g edible portion)
Corn (whole grain, raw)
2 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
11 mg
(per 100 g edible portion)
Pizza crust
1 mg
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
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