Linoleic acid Content of Cereals
(61 - 70)
65 mg
(per 15 g edible portion)
Corn (corn grits)
860 mg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
295 mg
(per 72 g edible portion)
Rye bread
600 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
117 mg
(per 30 g edible portion)
Fu, Gluten products (steamed type)
780 mg
(per 200 g edible portion)
Okinawa noodles (wet form, boiled)
50 mg
(per 15 g edible portion)
Shiratamako
480 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
30 mg
(per 10 g edible portion)
Joshin powder
60 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
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