Gadoleic acid (20:1) in Flour, Bran and Starch
List of flour, bran and starch with a high gadoleic acid (20:1) content.
| Food | Amount |
|---|---|
| Sesame flour | 0.05 g |
| Millet flour | 0.02 g |
| Triticale flour | 0.01 g |
| Whole-wheat flour | 0.01 g |
| Whole grain sorghum flour | 0.01 g |
| Rye flour | 0.01 g |
| Sorghum flour | 0.00 g |
| Sunflower seed flour | 0.00 g |
| Wheat gluten | n/d |
| Corn starch | n/d |
| Buckwheat flour | n/d |
| Corn flour | n/d |
| Whole grain corn flour | n/d |
| Oat flour | n/d |
| Wheat flour | n/d |
| Rice flour | n/d |
| Barley flour | n/d |
| Barley malt flour | n/d |
| Oat bran | n/d |
| Wheat bran | n/d |
| Rice bran | n/d |
| Brown rice flour | n/d |
| Arrowroot flour | n/d |