Triacylglycerol equivalents Content of Cereals (41 - 50)

2 g

(per 120 g edible portion)
Okinawa noodles (wet form, raw)
0.2 g

(per 15 g edible portion)
Wheat flour (hard flour, first grade)
0.2 g

(per 15 g edible portion)
Wheat flour (medium flour, first grade)
0.2 g

(per 10 g edible portion)
Buckwheat flour (inner layer)
1.1 g

(per 75 g edible portion)
Rice vermicelli (raw)
1.4 g

(per 90 g edible portion)
Dried Okinawa noodles (dry form, raw)
2.3 g

(per 150 g edible portion)
Steamed Chinese noodles
0.2 g

(per 15 g edible portion)
Wheat flour (soft flour, first grade)
1.5 g

(per 100 g edible portion)
Barley, Noodles (dry form, raw)
0.3 g

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

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