Fatty acids (Saturated) Content of Foods (491 - 500)

0.14 g

(per 25 g edible portion)
Kinzanji-miso
0.22 g

(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
2.12 g

(per 400 g edible portion)
Soybean, Tofu (kinugoshi-tofu)
0.05 g

(per 10 g edible portion)
Buckwheat flour (middle layer)
0.42 g

(per 80 g edible portion)
Nan
0.08 g

(per 15 g edible portion)
Wheat flour (hard flour, whole)
0.09 g

(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0.02 g

(per 3 g edible portion)
Purple laver (seasoned and toasted)
0.46 g

(per 90 g edible portion)
Fish paste product (satsuma-age)
0.38 g

(per 75 g edible portion)
Rice vermicelli (raw)

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