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

• Wheat, Whole grain (domestic, medium, raw)
  
  340 mg
• Wheat, Whole grain (imported, hard, raw)
  
  330 mg
• Wheat flour (hard flour, whole)
  
  320 mg
• Rice, Cooked upland rice (brown rice)
  
  300 mg
• Rice, Cooked paddy rice (brown rice)
  
  300 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  290 mg
• Fu, Gluten products (baked type, ita-fu)
  
  280 mg
• Rye (whole flour)
  
  270 mg
• Shiratamako
  
  230 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  230 mg
• Corn (corn grits)
  
  210 mg
• Buckwheat noodles (wet form, boiled)
  
  200 mg
• Joshin powder
  
  200 mg
• Rice, Upland rice grain (well-milled rice, raw)
  
  200 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  200 mg
• Macaroni and Spaghetti (dry form, raw)
  
  190 mg
• Rice cake
  
  180 mg
• Wheat flour (hard flour, second grade)
  
  180 mg
• Wheat flour (medium flour, second grade)
  
  180 mg
• Wheat flour (soft flour, second grade)
  
  180 mg