Cereals Low in Tetracosenoic acid (1st - 20th) (per 100 g edible portion)

• Amaranth (whole grain, raw)
  
  0 mg
• Barley (under-milled pressed grain, raw)
  
  0 mg
• Barley (pressed grain, raw)
  
  0 mg
• Barley (splited grain, raw)
  
  0 mg
• Barley, Noodles (dry form, raw)
  
  0 mg
• Barley, Noodles (dry form, boiled)
  
  0 mg
• Barley, Roasted flour
  
  0 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  0 mg
• Wheat, Whole grain (imported, soft, raw)
  
  0 mg
• Wheat, Whole grain (imported, hard, raw)
  
  0 mg
• Wheat flour (soft flour, first grade)
  
  0 mg
• Wheat flour (soft flour, second grade)
  
  0 mg
• Wheat flour (medium flour, first grade)
  
  0 mg
• Wheat flour (medium flour, second grade)
  
  0 mg
• Wheat flour (hard flour, first grade)
  
  0 mg
• Wheat flour (hard flour, second grade)
  
  0 mg
• Wheat flour (hard flour, whole)
  
  0 mg
• Premixed flour (for hot cake)
  
  0 mg
• Premixed flour (for tenpura)
  
  0 mg
• White table bread
  
  0 mg