The amount of Cereals that contain 17000 mg of Linoleic acid (21 - 30)

• 

  110 mg

  (per 10 g edible portion)

  Buckwheat flour (outer layer)
  × 155
• 

  110 mg

  (per 10 g edible portion)

  Bread crumbs (wet form)
  × 155
• 

  220 mg

  (per 20 g edible portion)

  Macaroni and Spaghetti (dry form, raw)
  × 77.3
• 

  150 mg

  (per 15 g edible portion)

  Rye (whole flour)
  × 113
• 

  150 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, second grade)
  × 113
• 

  150 mg

  (per 15 g edible portion)

  Wheat flour (medium flour, second grade)
  × 113
• 

  150 mg

  (per 15 g edible portion)

  Wheat flour (soft flour, second grade)
  × 113
• 

  1164 mg

  (per 120 g edible portion)

  Okinawa noodles (wet form, raw)
  × 14.6
• 

  95 mg

  (per 10 g edible portion)

  Buckwheat flour (straight)
  × 179
• 

  920 mg

  (per 100 g edible portion)

  Dried buckwheat noodles (dry form, raw)
  × 18.5