Myristic acid Content of Cereals (51 - 60)

1 mg

(per 20 g edible portion)
Corn (whole grain, raw)
3 mg

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

(per 10 g edible portion)
Buckwheat flour (middle layer)
5 mg

(per 150 g edible portion)
Rice, Paddy rice gruels (under-milled rice)
5 mg

(per 150 g edible portion)
Rice, Paddy rice gruels (brown rice)
1 mg

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

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

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

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

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

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