Cereals High in Stearic acid (61st - 80th) (per 100 g edible portion)

• Rice, Cooked upland rice (brown rice)
  
  18 mg
• Rice, Cooked paddy rice (brown rice)
  
  18 mg
• Wheat flour (hard flour, first grade)
  
  18 mg
• Wheat flour (medium flour, first grade)
  
  18 mg
• Barley, Noodles (dry form, raw)
  
  18 mg
• Domyojiko
  
  17 mg
• Dried Okinawa noodles (dry form, raw)
  
  17 mg
• Steamed Chinese noodles
  
  17 mg
• Wheat flour (soft flour, first grade)
  
  17 mg
• Quick-cooking rice, raw
  
  16 mg
• Dried Chinese noodles (dry form, raw)
  
  16 mg
• Premixed flour (for tenpura)
  
  15 mg
• Barley (pressed grain, raw)
  
  15 mg
• Shao mai pastry
  
  14 mg
• Chio tzu pastry
  
  14 mg
• Buckwheat noodles (wet form, boiled)
  
  13 mg
• Rice, Cooked upland rice (half-milled rice)
  
  13 mg
• Rice, Cooked paddy rice (half-milled rice)
  
  13 mg
• French bread
  
  13 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  12 mg