Cereals Low in Triacylglycerol equivalents (81st - 100th) (per 100 g edible portion)

• Rye (whole flour)
  
  2 g
• Dried buckwheat noodles (dry form, raw)
  
  2.1 g
• Fu, Gluten products (baked type, kanze-fu)
  
  2.3 g
• Wheat flour (hard flour, whole)
  
  2.4 g
• Rice, Paddy rice grain (brown rice, raw)
  
  2.4 g
• Rice, Upland rice grain (brown rice, raw)
  
  2.4 g
• Wheat, Whole grain (imported, hard, raw)
  
  2.5 g
• Buckwheat flour (middle layer)
  
  2.5 g
• Corn (corn flour)
  
  2.5 g
• Wheat, Whole grain (domestic, medium, raw)
  
  2.6 g
• Wheat, Whole grain (imported, soft, raw)
  
  2.7 g
• Pizza crust
  
  2.7 g
• Fu, Gluten products (baked type, ita-fu)
  
  2.9 g
• Fu, Gluten products (baked type, kuruma-fu)
  
  2.9 g
• Buckwheat flour (straight)
  
  2.9 g
• Nan
  
  3.1 g
• Buckwheat flour (outer layer)
  
  3.3 g
• Bread type rolls
  
  3.5 g
• Corn (corn meal)
  
  3.6 g
• Premixed flour (for hot cake)
  
  3.8 g