Myristic acid Content of Cereals
(31 - 40)
11 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
6 mg
(per 80 g edible portion)
Nan
1 mg
(per 15 g edible portion)
Rye (whole flour)
9 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
3 mg
(per 68 g edible portion)
Kiritanpo
1 mg
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
1 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
2 mg
(per 30 g edible portion)
Barley (pressed grain, raw)
-
(per 10 g edible portion)
Rye (flour)
-
(per 10 g edible portion)
Buckwheat flour (outer layer)
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