J Am Diet Assoc. 1976 Apr;68(4):335-40.

Comprehensive evaluation of fatty acids in foods. VI. Cereal products.

Abstract

Information on total lipid and fatty acid composition or cereal grains and their products used for food has been collated in a comprehensive search of world literature published since 1960. Data considered most suitable for use for representing contents of total lipids and fatty acids have been tabulated and are presented. In developing these data, attention was given to stability and other chemical properties of the lipids, lipid composition of the different parts of the grain, and to such factors as genetics, production, processing, and analytical methods used in extracting and determining the fat and fatty acids in cereal products.

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