Cereals Low in Linoleic acid (81st - 100th) (per 100 g edible portion)

• Premixed flour (for hot cake)
  
  900 mg
• White table bread
  
  920 mg
• Dried buckwheat noodles (dry form, raw)
  
  920 mg
• Buckwheat flour (straight)
  
  950 mg
• Okinawa noodles (wet form, raw)
  
  970 mg
• Wheat flour (soft flour, second grade)
  
  1000 mg
• Wheat flour (medium flour, second grade)
  
  1000 mg
• Wheat flour (hard flour, second grade)
  
  1000 mg
• Rye (whole flour)
  
  1000 mg
• Macaroni and Spaghetti (dry form, raw)
  
  1100 mg
• Bread crumbs (wet form)
  
  1100 mg
• Buckwheat flour (outer layer)
  
  1100 mg
• Chinese style instant cup noodles (dried by hot air)
  
  1200 mg
• Pizza crust
  
  1200 mg
• Bread crumbs (semi-dry form)
  
  1200 mg
• Corn (corn flour)
  
  1200 mg
• Wheat flour (hard flour, whole)
  
  1300 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  1300 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  1400 mg
• Wheat, Whole grain (imported, hard, raw)
  
  1400 mg