Cereals Low in Linoleic acid (41st - 60th) (per 100 g edible portion)

• Shiratamako
  
  330 mg
• Okinawa noodles (wet form, boiled)
  
  390 mg
• Fu, Gluten products (steamed type)
  
  390 mg
• Buckwheat noodles (wet form, boiled)
  
  400 mg
• Rye bread
  
  410 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  430 mg
• Corn (corn grits)
  
  430 mg
• Buckwheat flour (inner layer)
  
  490 mg
• Rice, Paddy rice grain (under-milled rice, raw)
  
  500 mg
• Rice, Upland rice grain (under-milled rice, raw)
  
  500 mg
• Barley (pressed grain, raw)
  
  530 mg
• Udon (dry form, raw)
  
  530 mg
• Somen and Hiyamugi (dry form, raw)
  
  530 mg
• Rice vermicelli (raw)
  
  530 mg
• Chinese noodles (wet form, raw)
  
  580 mg
• Fu, Gluten products (steamed tubular type)
  
  580 mg
• Rice, Paddy rice grain (half-milled rice, raw)
  
  600 mg
• Rice, Upland rice grain (half-milled rice, raw)
  
  600 mg
• Akumaki
  
  600 mg
• Rye (flour)
  
  620 mg