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

• Barley, Noodles (dry form, boiled)
  
  2 mg
• Udon (wet form, raw)
  
  2 mg
• Udon (dry form, boiled)
  
  2 mg
• Chinese noodles (wet form, boiled)
  
  2 mg
• Dried Chinese noodles (dry form, boiled)
  
  2 mg
• Dried Okinawa noodles (dry form, boiled)
  
  2 mg
• Rice, Cooked paddy rice (half-milled rice)
  
  2 mg
• Rice, Cooked paddy rice (under-milled rice)
  
  2 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  2 mg
• Rice, Paddy rice gruels (brown rice)
  
  2 mg
• Rice, Cooked upland rice (half-milled rice)
  
  2 mg
• Rice, Cooked upland rice (under-milled rice)
  
  2 mg
• Quick-cooking rice, raw
  
  2 mg
• Corn (corn grits)
  
  2 mg
• Okinawa noodles (wet form, boiled)
  
  3 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  3 mg
• Fu, Gluten products (steamed type)
  
  3 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  3 mg
• Rice, Upland rice grain (well-milled rice, raw)
  
  3 mg
• Joshin powder
  
  3 mg