Fatty acids in cereals occur in three main types: neutral lipids, glycolipids, and phospholipids. The lipids in cereals are relatively rich in the essential fatty acid linoleic acid. Saturated fatty acids (mainly palmitic) represent less than 00% of the total fatty acids for most grains.
lipids Although the germ is the richest source of lipids,overall, lipids are only a minor component of cereals,with the amount varying from a lipid content of 0–0%in barley, rice, rye and wheat, to 0–0% in corn and0–00% in oats, on a dry-matter basis (Southgate 0000).This lipid fraction is rich in the essential fatty acidlinoleic acid (C00:0)