Pentadecanoic acid Content of Cereals (11 - 20)

3 mg

(per 70 g edible portion)
White table bread
-

(per 15 g edible portion)
Rye (whole flour)
-

(per 10 g edible portion)
Corn (cultivar, cuzco, oil-roasted and salted)
-

(per 10 g edible portion)
Buckwheat flour (middle layer)
-

(per 10 g edible portion)
Buckwheat flour (straight)
-

(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
-

(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
3 mg

(per 90 g edible portion)
Bread type rolls
-

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

(per 7 g edible portion)
Barley, Roasted flour

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