Lipid Content of Cereals (41 - 50)

1.6 g

(per 72 g edible portion)
Rye bread
0.3 g

(per 15 g edible portion)
Wheat flour (hard flour, second grade)
0.3 g

(per 15 g edible portion)
Wheat flour (medium flour, second grade)
0.3 g

(per 15 g edible portion)
Wheat flour (soft flour, second grade)
1.1 g

(per 50 g edible portion)
Barley (splited grain, raw)
1.5 g

(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
2.4 g

(per 120 g edible portion)
Okinawa noodles (wet form, raw)
2.5 g

(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
5.8 g

(per 320 g edible portion)
Akumaki
0.4 g

(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)

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