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

• Pizza crust
  
  78 mg
• Wheat germ
  
  62 mg
• Corn (corn flour)
  
  59 mg
• Buckwheat flour (outer layer)
  
  59 mg
• Barley, Roasted flour
  
  59 mg
• Buckwheat flour (straight)
  
  51 mg
• Rice, Upland rice grain (brown rice, raw)
  
  47 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  47 mg
• Buckwheat flour (middle layer)
  
  44 mg
• Rice, Paddy rice grain (well-milled rice with embryo, raw)
  
  41 mg
• Akumaki
  
  40 mg
• Rice, Upland rice grain (half-milled rice, raw)
  
  40 mg
• Rice, Paddy rice grain (half-milled rice, raw)
  
  40 mg
• Rice vermicelli (raw)
  
  36 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  34 mg
• Rice, Upland rice grain (under-milled rice, raw)
  
  33 mg
• Rice, Paddy rice grain (under-milled rice, raw)
  
  33 mg
• Fu, Gluten products (baked type, ita-fu)
  
  33 mg
• Dried buckwheat noodles (dry form, raw)
  
  30 mg
• Wheat, Whole grain (imported, soft, raw)
  
  29 mg