Cereals Low in Icosenoic acid (41st - 60th) (per 100 g edible portion)

• Rice cake
  
  3 mg
• Shiratamako
  
  3 mg
• French bread
  
  4 mg
• Udon (dry form, raw)
  
  4 mg
• Somen and Hiyamugi (dry form, raw)
  
  4 mg
• Chinese noodles (wet form, raw)
  
  4 mg
• Fu, Gluten products (steamed tubular type)
  
  4 mg
• Chio tzu pastry
  
  4 mg
• Shao mai pastry
  
  4 mg
• Rice, Cooked paddy rice (brown rice)
  
  4 mg
• Rice, Cooked upland rice (brown rice)
  
  4 mg
• Wheat flour (soft flour, first grade)
  
  5 mg
• Premixed flour (for tenpura)
  
  5 mg
• Steamed Chinese noodles
  
  5 mg
• Dried Chinese noodles (dry form, raw)
  
  5 mg
• Dried Okinawa noodles (dry form, raw)
  
  5 mg
• Rice, Paddy rice grain (under-milled rice, raw)
  
  5 mg
• Rice, Upland rice grain (under-milled rice, raw)
  
  5 mg
• Rice vermicelli (raw)
  
  5 mg
• Barley (pressed grain, raw)
  
  6 mg