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

• Kiritanpo
  
  0.4 g
• Sekihan
  
  0.4 g
• Barley, Noodles (dry form, boiled)
  
  0.5 g
• Udon (wet form, raw)
  
  0.5 g
• Chinese noodles (wet form, boiled)
  
  0.5 g
• Dried Okinawa noodles (dry form, boiled)
  
  0.5 g
• Rice, Cooked paddy rice (under-milled rice)
  
  0.5 g
• Rice, Cooked upland rice (under-milled rice)
  
  0.5 g
• Domyojiko
  
  0.5 g
• Rice, Cooked paddy rice (half-milled rice)
  
  0.6 g
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  0.6 g
• Rice, Cooked upland rice (half-milled rice)
  
  0.6 g
• Dried buckwheat noodles (dry form, boiled)
  
  0.6 g
• Okinawa noodles (wet form, boiled)
  
  0.7 g
• Fu, Gluten products (steamed type)
  
  0.7 g
• Quick-cooking rice, raw
  
  0.7 g
• Rice cake
  
  0.7 g
• Macaroni and Spaghetti (dry form, boiled)
  
  0.8 g
• Rice, Paddy rice grain (well-milled rice, raw)
  
  0.8 g
• Rice, Upland rice grain (well-milled rice, raw)
  
  0.8 g