Behenic acid Content of Foods
(411 - 420)
2 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
1 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
17 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
14 mg
(per 1700 g edible portion)
Cabbage (head, raw)
-
(per 10 g edible portion)
Green pea (frozen)
-
(per 10 g edible portion)
Green pea (boiled)
0 mg
(per 5 g edible portion)
Green pea (raw)
0 mg
(per 9 g edible portion)
Pea (uguisu-mame)
-
(per 15 g edible portion)
Corn (corn grits)
-
(per 15 g edible portion)
Domyojiko
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