Docosenoic acid Content of Foods
(311 - 320)
-
(per 10 g edible portion)
Green pea (boiled)
-
(per 15 g edible portion)
Mung bean (whole, dried, raw)
-
(per 10 g edible portion)
Corn (cultivar, cuzco, oil-roasted and salted)
3 mg
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
2 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
-
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
1 mg
(per 72 g edible portion)
Rye bread
Tr
(per 17 g edible portion)
Tomato chili sauce
Tr
(per 18 g edible portion)
Tomato paste
Tr
(per 16 g edible portion)
Tomato puree
<
1
…
32
…
87
>
