Linoleic acid Content of Cereals
(81 - 90)
380 mg
(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
380 mg
(per 200 g edible portion)
Udon (wet form, boiled)
255 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
23 mg
(per 15 g edible portion)
Domyojiko
195 mg
(per 150 g edible portion)
Sekihan
88 mg
(per 68 g edible portion)
Kiritanpo
195 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (brown rice)
50 mg
(per 50 g edible portion)
Yaki-onigiri
100 mg
(per 100 g edible portion)
Onigiri
150 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (half-milled rice)
<
1
…
9
10
>
