Triacylglycerol equivalents Content of Cereals (61 - 70)

1.8 g

(per 180 g edible portion)
Udon (dry form, raw)
0.1 g

(per 15 g edible portion)
Corn (corn grits)
1.4 g

(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
0.1 g

(per 15 g edible portion)
Shiratamako
1.4 g

(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
0.1 g

(per 10 g edible portion)
Joshin powder
0.2 g

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

(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
0.4 g

(per 60 g edible portion)
Rice cake
0.2 g

(per 30 g edible portion)
Fu, Gluten products (steamed type)

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