Linoleic acid Content of Cereals
(21 - 30)
110 mg
(per 10 g edible portion)
Buckwheat flour (outer layer)
110 mg
(per 10 g edible portion)
Bread crumbs (wet form)
220 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
150 mg
(per 15 g edible portion)
Rye (whole flour)
150 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
150 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
150 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
1164 mg
(per 120 g edible portion)
Okinawa noodles (wet form, raw)
95 mg
(per 10 g edible portion)
Buckwheat flour (straight)
920 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
<
1
2
3
…
10
>
