The amount of Cereals that contain 16000 mg of Linoleic acid (81 - 90)

• 

  380 mg

  (per 200 g edible portion)

  Somen and Hiyamugi (dry form, boiled)
  × 42.1
• 

  380 mg

  (per 200 g edible portion)

  Udon (wet form, boiled)
  × 42.1
• 

  255 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (under-milled rice)
  × 62.7
• 

  23 mg

  (per 15 g edible portion)

  Domyojiko
  × 696
• 

  195 mg

  (per 150 g edible portion)

  Sekihan
  × 82.1
• 

  88 mg

  (per 68 g edible portion)

  Kiritanpo
  × 182
• 

  195 mg

  (per 150 g edible portion)

  Rice, Paddy rice gruels (brown rice)
  × 82.1
• 

  50 mg

  (per 50 g edible portion)

  Yaki-onigiri
  × 320
• 

  100 mg

  (per 100 g edible portion)

  Onigiri
  × 160
• 

  150 mg

  (per 150 g edible portion)

  Rice, Paddy rice gruels (half-milled rice)
  × 107