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

• Rice, Paddy rice gruels (half-milled rice)
  
  7 mg
• Rice, Cooked upland rice (well-milled rice)
  
  7 mg
• Onigiri
  
  7 mg
• Yaki-onigiri
  
  7 mg
• Okinawa noodles (wet form, boiled)
  
  8 mg
• Fu, Gluten products (steamed type)
  
  8 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  9 mg
• Kiritanpo
  
  9 mg
• Sekihan
  
  9 mg
• Dried buckwheat noodles (dry form, boiled)
  
  9 mg
• Udon (dry form, raw)
  
  11 mg
• Somen and Hiyamugi (dry form, raw)
  
  11 mg
• Rice, Cooked paddy rice (under-milled rice)
  
  11 mg
• Rice, Cooked upland rice (under-milled rice)
  
  11 mg
• Rye (flour)
  
  11 mg
• Chinese noodles (wet form, raw)
  
  12 mg
• Fu, Gluten products (steamed tubular type)
  
  12 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  12 mg
• French bread
  
  13 mg
• Rice, Cooked paddy rice (half-milled rice)
  
  13 mg