Triacylglycerol equivalents Content of Cereals (31 - 40)

0.4 g

(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
1.4 g

(per 72 g edible portion)
Rye bread
1.4 g

(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
0.3 g

(per 15 g edible portion)
Wheat flour (hard flour, second grade)
0.3 g

(per 15 g edible portion)
Wheat flour (medium flour, second grade)
0.3 g

(per 15 g edible portion)
Wheat flour (soft flour, second grade)
0.9 g

(per 50 g edible portion)
Barley (splited grain, raw)
2.2 g

(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
5.4 g

(per 320 g edible portion)
Akumaki
0.3 g

(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)

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