Cereals High in Stearic acid (41st - 60th) (per 100 g edible portion)

• Fu, Gluten products (baked type, kanze-fu)
  
  27 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  27 mg
• Buckwheat flour (inner layer)
  
  26 mg
• Wheat, Whole grain (imported, hard, raw)
  
  26 mg
• Buckwheat noodles (wet form, raw)
  
  25 mg
• Wheat flour (hard flour, whole)
  
  25 mg
• Barley (splited grain, raw)
  
  25 mg
• Barley (under-milled pressed grain, raw)
  
  25 mg
• Shiratamako
  
  22 mg
• Macaroni and Spaghetti (dry form, raw)
  
  22 mg
• Corn (corn grits)
  
  21 mg
• Wheat flour (hard flour, second grade)
  
  21 mg
• Wheat flour (medium flour, second grade)
  
  21 mg
• Wheat flour (soft flour, second grade)
  
  21 mg
• Joshin powder
  
  20 mg
• Rice, Upland rice grain (well-milled rice, raw)
  
  20 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  20 mg
• Okinawa noodles (wet form, raw)
  
  20 mg
• Rye (whole flour)
  
  18 mg
• Rice cake
  
  18 mg