Arachidic acid Content of Cereals
(41 - 50)
-
(per 10 g edible portion)
Joshin powder
1 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
2 mg
(per 60 g edible portion)
Rice cake
-
(per 15 g edible portion)
Wheat flour (hard flour, whole)
-
(per 15 g edible portion)
Domyojiko
3 mg
(per 150 g edible portion)
Sekihan
1 mg
(per 68 g edible portion)
Kiritanpo
3 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (brown rice)
3 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
3 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
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