Cereals High in Oleic acid (61st - 80th) (per 100 g edible portion)

• Okinawa noodles (wet form, raw)
  
  170 mg
• Barley (splited grain, raw)
  
  170 mg
• Barley (under-milled pressed grain, raw)
  
  170 mg
• Rye (flour)
  
  160 mg
• Quick-cooking rice, raw
  
  160 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  150 mg
• Dried Okinawa noodles (dry form, raw)
  
  150 mg
• Steamed Chinese noodles
  
  150 mg
• Wheat flour (hard flour, first grade)
  
  150 mg
• Wheat flour (medium flour, first grade)
  
  150 mg
• Wheat flour (soft flour, first grade)
  
  150 mg
• Dried buckwheat noodles (dry form, boiled)
  
  140 mg
• Rice, Cooked upland rice (half-milled rice)
  
  140 mg
• Rice, Cooked paddy rice (half-milled rice)
  
  140 mg
• Dried Chinese noodles (dry form, raw)
  
  140 mg
• Barley, Noodles (dry form, raw)
  
  140 mg
• Premixed flour (for tenpura)
  
  130 mg
• Domyojiko
  
  120 mg
• Rice, Paddy rice gruels (brown rice)
  
  120 mg
• Shao mai pastry
  
  120 mg