Cereals Low in Triacylglycerol equivalents (61st - 80th) (per 100 g edible portion)

• Wheat flour (soft flour, first grade)
  
  1.5 g
• Steamed Chinese noodles
  
  1.5 g
• Dried Okinawa noodles (dry form, raw)
  
  1.5 g
• Rice vermicelli (raw)
  
  1.5 g
• Buckwheat flour (inner layer)
  
  1.5 g
• Wheat flour (medium flour, first grade)
  
  1.6 g
• Wheat flour (hard flour, first grade)
  
  1.6 g
• Okinawa noodles (wet form, raw)
  
  1.7 g
• Rice, Paddy rice grain (half-milled rice, raw)
  
  1.7 g
• Rice, Upland rice grain (half-milled rice, raw)
  
  1.7 g
• Akumaki
  
  1.7 g
• Buckwheat noodles (wet form, raw)
  
  1.7 g
• Barley (under-milled pressed grain, raw)
  
  1.8 g
• Barley (splited grain, raw)
  
  1.8 g
• Wheat flour (soft flour, second grade)
  
  1.8 g
• Wheat flour (medium flour, second grade)
  
  1.8 g
• Wheat flour (hard flour, second grade)
  
  1.8 g
• Rice, Paddy rice grain (well-milled rice with embryo, raw)
  
  1.8 g
• Rye bread
  
  1.9 g
• Macaroni and Spaghetti (dry form, raw)
  
  1.9 g