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

• Sorghum (whole grain, raw)
  
  4.7 g
• Hardtack
  
  4.4 g
• White table bread
  
  4.4 g
• Premixed flour (for hot cake)
  
  4.2 g
• Wheat gluten (paste type)
  
  4.1 g
• Corn (corn meal)
  
  4 g
• Bread type rolls
  
  3.8 g
• Japanese barnyard millet (milled grain, raw)
  
  3.7 g
• Buckwheat flour (outer layer)
  
  3.6 g
• English muffins
  
  3.6 g
• Raisin bread
  
  3.5 g
• Fu, Gluten products (baked type, kuruma-fu)
  
  3.4 g
• Nan
  
  3.4 g
• Fu, Gluten products (baked type, ita-fu)
  
  3.3 g
• Wheat, Whole grain (imported, soft, raw)
  
  3.3 g
• Buckwheat flour (straight)
  
  3.1 g
• Wheat, Whole grain (domestic, medium, raw)
  
  3.1 g
• Pizza crust
  
  3 g
• Wheat, Whole grain (imported, hard, raw)
  
  3 g
• Wheat flour (hard flour, whole)
  
  2.9 g