Docosenoic acid Content of Foods
(Initial K) (21 - 30)
0 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
0 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
0 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
0 mg
(per 80 g edible portion)
Kintsuba
1 mg
(per 25 g edible portion)
Kinzanji-miso
0 mg
(per 68 g edible portion)
Kiritanpo
Tr
(per 90 g edible portion)
Kiwifruit (raw)
Tr
(per 5 g edible portion)
Kizami-konbu
Tr
(per 160 g edible portion)
Komatsuna (leaves, boiled)
<
1
2
3
4
>
