Linolenic acid (18:3) in Flour, Bran and Starch
List of flour, bran and starch with a high linolenic acid (18:3) content.
| Food | Amount |
|---|---|
| Rice bran | 0.32 g |
| Sesame flour | 0.28 g |
| Wheat bran | 0.17 g |
| Oat flour | 0.15 g |
| Oat bran | 0.12 g |
| Barley malt flour | 0.10 g |
| Rye flour | 0.08 g |
| Barley flour | 0.08 g |
| Whole-wheat flour | 0.07 g |
| Buckwheat flour | 0.07 g |
| Rice flour | 0.07 g |
| Whole grain sorghum flour | 0.06 g |
| Triticale flour | 0.05 g |
| Whole grain corn flour | 0.05 g |
| Wheat gluten | 0.05 g |
| Millet flour | 0.04 g |
| Brown rice flour | 0.04 g |
| Corn flour | 0.02 g |
| Wheat flour | 0.02 g |
| Arrowroot flour | 0.01 g |
| Sunflower seed flour | 0.00 g |
| Corn starch | n/d |
| Sorghum flour | n/d |