Pentadecanoic acid Content of Cereals (21 - 30)

-

(per 15 g edible portion)
Amaranth (whole grain, raw)
-

(per 10 g edible portion)
Rye (flour)
2 mg

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

(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
-

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

(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
-

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

(per 90 g edible portion)
Dried Okinawa noodles (dry form, raw)
2 mg

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

(per 150 g edible portion)
Steamed Chinese noodles

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