Icosenoic acid Content of Cereals
(Initial W)
1 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
1 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
2 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
1 mg
(per 15 g edible portion)
Wheat flour (medium flour, first 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, first grade)
1 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
13 mg
(per 10 g edible portion)
Wheat germ
11 mg
(per 70 g edible portion)
White table bread
