Cereals High in Linoleic acid (21st - 40th) (per 100 g edible portion)

• Wheat flour (hard flour, whole)
  
  1300 mg
• Corn (corn flour)
  
  1200 mg
• Bread crumbs (semi-dry form)
  
  1200 mg
• Pizza crust
  
  1200 mg
• Chinese style instant cup noodles (dried by hot air)
  
  1200 mg
• Buckwheat flour (outer layer)
  
  1100 mg
• Bread crumbs (wet form)
  
  1100 mg
• Macaroni and Spaghetti (dry form, raw)
  
  1100 mg
• Rye (whole flour)
  
  1000 mg
• Wheat flour (hard flour, second grade)
  
  1000 mg
• Wheat flour (medium flour, second grade)
  
  1000 mg
• Wheat flour (soft flour, second grade)
  
  1000 mg
• Okinawa noodles (wet form, raw)
  
  970 mg
• Buckwheat flour (straight)
  
  950 mg
• Dried buckwheat noodles (dry form, raw)
  
  920 mg
• White table bread
  
  920 mg
• Premixed flour (for hot cake)
  
  900 mg
• Wheat flour (hard flour, first grade)
  
  870 mg
• Wheat flour (medium flour, first grade)
  
  870 mg
• Rice, Upland rice grain (brown rice, raw)
  
  860 mg