Linolenic acid (18:3) in Flour and Flour-Based Food

List of flour and flour-based food with a high linolenic acid (18:3) content.

Food Amount
Multi-grain crackers 0.93 g
Rice bran 0.32 g
Naan 0.29 g
Tortilla 0.28 g
Sesame flour 0.28 g
Multigrain bread 0.21 g
Bread crumbs 0.19 g
Wheat bran 0.17 g
Wheat bread 0.16 g
Oat flour 0.15 g
Whole-wheat bread 0.14 g
Oat bran 0.12 g
Rice bran bread 0.11 g
Oat bran bread 0.10 g
Oatmeal bread 0.10 g
Barley malt flour 0.10 g
Rye flour 0.08 g
Rye crispbread 0.08 g
Barley flour 0.08 g
Whole-wheat flour 0.07 g
Focaccia 0.07 g
Buckwheat flour 0.07 g
Paratha 0.07 g
Rice flour 0.07 g
Sweet yeast bread 0.07 g
Whole grain sorghum flour 0.06 g
Rye bread 0.06 g
Triticale flour 0.05 g
Whole grain corn flour 0.05 g
Pancakes 0.05 g
Wheat gluten 0.05 g
Homemade pasta 0.05 g
Millet flour 0.04 g
Brown rice flour 0.04 g
Whole wheat pasta 0.04 g
Wheat bran bread 0.04 g
Egg noodles 0.03 g
Pita bread 0.02 g
Pasta 0.02 g
Corn flour 0.02 g
Wheat flour 0.02 g
Gluten-free brown rice pasta 0.01 g
Gluten-free corn pasta 0.01 g
Arrowroot flour 0.01 g
Rice noodles 0.00 g
Soba 0.00 g
Sunflower seed flour 0.00 g
Corn starch n/d
Sprouted grain bread n/d
Sorghum flour n/d