Cereals Low in Icosenoic acid (61st - 80th) (per 100 g edible portion)

• Wheat flour (medium flour, first grade)
  
  6 mg
• Wheat flour (hard flour, first grade)
  
  6 mg
• Okinawa noodles (wet form, raw)
  
  6 mg
• Rice, Paddy rice grain (half-milled rice, raw)
  
  6 mg
• Rice, Paddy rice grain (well-milled rice with embryo, raw)
  
  6 mg
• Rice, Upland rice grain (half-milled rice, raw)
  
  6 mg
• Akumaki
  
  6 mg
• Corn (corn flour)
  
  6 mg
• Barley, Noodles (dry form, raw)
  
  7 mg
• Wheat flour (soft flour, second grade)
  
  7 mg
• Wheat flour (medium flour, second grade)
  
  7 mg
• Wheat flour (hard flour, second grade)
  
  7 mg
• Macaroni and Spaghetti (dry form, raw)
  
  7 mg
• Rye bread
  
  9 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  9 mg
• Corn (corn meal)
  
  9 mg
• Barley (under-milled pressed grain, raw)
  
  10 mg
• Barley (splited grain, raw)
  
  10 mg
• Dried buckwheat noodles (dry form, boiled)
  
  10 mg
• Fu, Gluten products (baked type, ita-fu)
  
  11 mg