Cereals High in Pentadecanoic acid (21st - 40th) (per 100 g edible portion)

• Wheat flour (hard flour, whole)
  
  3 mg
• Wheat, Whole grain (imported, hard, raw)
  
  3 mg
• Wheat, Whole grain (imported, soft, raw)
  
  3 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  3 mg
• Barley, Roasted flour
  
  3 mg
• Amaranth (whole grain, raw)
  
  3 mg
• Rye (flour)
  
  2 mg
• Dried buckwheat noodles (dry form, raw)
  
  2 mg
• Buckwheat noodles (wet form, raw)
  
  2 mg
• Buckwheat flour (inner layer)
  
  2 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  2 mg
• Macaroni and Spaghetti (dry form, raw)
  
  2 mg
• Precooked Chinese noodles (dried by hot air)
  
  2 mg
• Dried Okinawa noodles (dry form, raw)
  
  2 mg
• Okinawa noodles (wet form, raw)
  
  2 mg
• Steamed Chinese noodles
  
  2 mg
• Nan
  
  2 mg
• Rye bread
  
  2 mg
• Wheat flour (hard flour, second grade)
  
  2 mg
• Wheat flour (hard flour, first grade)
  
  2 mg