Cereals High in Lipid (41st - 60th) (per 100 g edible portion)

• Corn (corn flour)
  
  2.8 g
• Rye (whole flour)
  
  2.7 g
• Buckwheat flour (middle layer)
  
  2.7 g
• Rice, Upland rice grain (brown rice, raw)
  
  2.7 g
• Rice, Paddy rice grain (brown rice, raw)
  
  2.7 g
• Fu, Gluten products (baked type, kanze-fu)
  
  2.7 g
• Foxtail millet (milled grain, raw)
  
  2.7 g
• Sorghum (milled grain, raw)
  
  2.6 g
• Parboiled grain
  
  2.5 g
• Dried buckwheat noodles (dry form, raw)
  
  2.3 g
• Macaroni and Spaghetti (dry form, raw)
  
  2.2 g
• Rye bread
  
  2.2 g
• Wheat flour (hard flour, second grade)
  
  2.1 g
• Wheat flour (medium flour, second grade)
  
  2.1 g
• Wheat flour (soft flour, second grade)
  
  2.1 g
• Barley (splited grain, raw)
  
  2.1 g
• Barley (under-milled pressed grain, raw)
  
  2.1 g
• Rice, Paddy rice grain (well-milled rice with embryo, raw)
  
  2 g
• Wheat gluten (textured type)
  
  2 g
• Okinawa noodles (wet form, raw)
  
  2 g