Cereals High in Triacylglycerol equivalents (21st - 40th) (per 100 g edible portion)

• Buckwheat flour (outer layer)
  
  3.3 g
• Nan
  
  3.1 g
• Buckwheat flour (straight)
  
  2.9 g
• Fu, Gluten products (baked type, kuruma-fu)
  
  2.9 g
• Fu, Gluten products (baked type, ita-fu)
  
  2.9 g
• Pizza crust
  
  2.7 g
• Wheat, Whole grain (imported, soft, raw)
  
  2.7 g
• Wheat, Whole grain (domestic, medium, raw)
  
  2.6 g
• Corn (corn flour)
  
  2.5 g
• Buckwheat flour (middle layer)
  
  2.5 g
• Wheat, Whole grain (imported, hard, raw)
  
  2.5 g
• Rice, Upland rice grain (brown rice, raw)
  
  2.4 g
• Rice, Paddy rice grain (brown rice, raw)
  
  2.4 g
• Wheat flour (hard flour, whole)
  
  2.4 g
• Fu, Gluten products (baked type, kanze-fu)
  
  2.3 g
• Dried buckwheat noodles (dry form, raw)
  
  2.1 g
• Rye (whole flour)
  
  2 g
• Macaroni and Spaghetti (dry form, raw)
  
  1.9 g
• Rye bread
  
  1.9 g
• Rice, Paddy rice grain (well-milled rice with embryo, raw)
  
  1.8 g