Icosenoic acid Content of Cereals
(31 - 40)
1 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
26 mg
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
5 mg
(per 50 g edible portion)
Barley (splited grain, raw)
1 mg
(per 15 g edible portion)
Corn (corn meal)
-
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
6 mg
(per 72 g edible portion)
Rye bread
1 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
1 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
1 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
1 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
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