Cereals High in Icosenoic acid (21st - 40th) (per 100 g edible portion)

• Bread crumbs (semi-dry form)
  
  19 mg
• Bread crumbs (wet form)
  
  17 mg
• Wheat, Whole grain (imported, soft, raw)
  
  16 mg
• White table bread
  
  15 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  15 mg
• Buckwheat noodles (wet form, boiled)
  
  14 mg
• Wheat flour (hard flour, whole)
  
  14 mg
• Wheat, Whole grain (imported, hard, raw)
  
  14 mg
• Rye (flour)
  
  13 mg
• Bread type rolls
  
  13 mg
• Premixed flour (for hot cake)
  
  13 mg
• Amaranth (whole grain, raw)
  
  12 mg
• Corn (whole grain, raw)
  
  11 mg
• Rice, Upland rice grain (brown rice, raw)
  
  11 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  11 mg
• Pizza crust
  
  11 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  11 mg
• Fu, Gluten products (baked type, ita-fu)
  
  11 mg
• Dried buckwheat noodles (dry form, boiled)
  
  10 mg
• Barley (splited grain, raw)
  
  10 mg