Triacylglycerol equivalents Content of Cereals (71 - 80)

1.4 g

(per 200 g edible portion)
Okinawa noodles (wet form, boiled)
1.6 g

(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
0.9 g

(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
0.9 g

(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
0.1 g

(per 15 g edible portion)
Domyojiko
0.8 g

(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
0.5 g

(per 100 g edible portion)
Dried Okinawa noodles (dry form, boiled)
1 g

(per 200 g edible portion)
Chinese noodles (wet form, boiled)
0.9 g

(per 175 g edible portion)
Udon (wet form, raw)
1.4 g

(per 275 g edible portion)
Barley, Noodles (dry form, boiled)

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