Cereals Low in Myristic acid (41st - 60th) (per 100 g edible portion)

• Corn (corn flour)
  
  2 mg
• Wheat flour (soft flour, second grade)
  
  3 mg
• Wheat flour (medium flour, second grade)
  
  3 mg
• Wheat flour (hard flour, second grade)
  
  3 mg
• Okinawa noodles (wet form, raw)
  
  3 mg
• Macaroni and Spaghetti (dry form, raw)
  
  3 mg
• Rice, Paddy rice gruels (brown rice)
  
  3 mg
• Rice, Paddy rice gruels (under-milled rice)
  
  3 mg
• Buckwheat flour (middle layer)
  
  3 mg
• Dried buckwheat noodles (dry form, raw)
  
  3 mg
• Corn (whole grain, raw)
  
  3 mg
• Barley, Noodles (dry form, raw)
  
  4 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  4 mg
• Fu, Gluten products (baked type, ita-fu)
  
  4 mg
• Pizza crust
  
  4 mg
• Rice, Cooked paddy rice (well-milled rice)
  
  4 mg
• Rice, Paddy rice gruels (half-milled rice)
  
  4 mg
• Rice, Cooked upland rice (well-milled rice)
  
  4 mg
• Onigiri
  
  4 mg
• Yaki-onigiri
  
  4 mg