Lipid Content of Cereals (31 - 40)

0.4 g

(per 15 g edible portion)
Wheat flour (hard flour, whole)
0.4 g

(per 15 g edible portion)
Corn (corn flour)
0.4 g

(per 15 g edible portion)
Rye (whole flour)
0.3 g

(per 10 g edible portion)
Buckwheat flour (middle layer)
0.5 g

(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
0.1 g

(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
0.5 g

(per 20 g edible portion)
Foxtail millet (milled grain, raw)
0.5 g

(per 20 g edible portion)
Parboiled grain
2.3 g

(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
0.4 g

(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)

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