Gadoleic acid (20:1) in Flour and Flour-Based Food
List of flour and flour-based food with a high gadoleic acid (20:1) content.
| Food | Amount |
|---|---|
| Sesame flour | 0.05 g |
| Tortilla | 0.04 g |
| Multi-grain crackers | 0.04 g |
| Naan | 0.03 g |
| Paratha | 0.03 g |
| Sweet yeast bread | 0.03 g |
| Focaccia | 0.02 g |
| Millet flour | 0.02 g |
| Whole-wheat bread | 0.02 g |
| Wheat bread | 0.01 g |
| Triticale flour | 0.01 g |
| Multigrain bread | 0.01 g |
| Whole-wheat flour | 0.01 g |
| Whole grain sorghum flour | 0.01 g |
| Gluten-free brown rice pasta | 0.01 g |
| Whole wheat pasta | 0.01 g |
| Rye flour | 0.01 g |
| Rye crispbread | 0.01 g |
| Homemade pasta | 0.00 g |
| Sorghum flour | 0.00 g |
| Rye bread | 0.00 g |
| Pancakes | 0.00 g |
| Sunflower seed flour | 0.00 g |
| Wheat gluten | n/d |
| Corn starch | n/d |
| Pita bread | n/d |
| Pasta | n/d |
| Gluten-free corn pasta | n/d |
| Rice noodles | n/d |
| Egg noodles | 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 |
| Oat bran bread | n/d |
| Sprouted grain bread | n/d |
| Wheat bran bread | n/d |
| Rice bran bread | n/d |
| Oatmeal bread | n/d |
| Bread crumbs | n/d |
| Soba | n/d |
| Brown rice flour | n/d |
| Arrowroot flour | n/d |