Triacylglycerol equivalents Content of Cereals (21 - 30)

0.3 g

(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
0.1 g

(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
2.7 g

(per 100 g edible portion)
Pizza crust
0.4 g

(per 15 g edible portion)
Corn (corn flour)
0.3 g

(per 10 g edible portion)
Buckwheat flour (middle layer)
0.5 g

(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
0.4 g

(per 15 g edible portion)
Wheat flour (hard flour, whole)
0.1 g

(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
2.1 g

(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
0.3 g

(per 15 g edible portion)
Rye (whole flour)

< 1 2 3 … 10 >