Decanoic acid Content of Cereals
(21 - 30)
0 mg
(per 10 g edible portion)
Buckwheat flour (outer layer)
0 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
0 mg
(per 10 g edible portion)
Buckwheat flour (inner layer)
0 mg
(per 10 g edible portion)
Buckwheat flour (straight)
0 mg
(per 15 g edible portion)
Domyojiko
0 mg
(per 15 g edible portion)
Shiratamako
0 mg
(per 320 g edible portion)
Akumaki
0 mg
(per 150 g edible portion)
Sekihan
0 mg
(per 60 g edible portion)
Rice cake
0 mg
(per 75 g edible portion)
Rice vermicelli (raw)
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