Fatty acids (Saturated) Content of Foods (611 - 620)

0.03 g

(per 15 g edible portion)
Domyojiko
0.74 g

(per 540 g edible portion)
Brown sole (baked)
0.11 g

(per 50 g edible portion)
Soybean sprout (boiled)
0.32 g

(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
0.42 g

(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
0.08 g

(per 40 g edible portion)
Chicken, Broiler meat (sasami, boiled)
0.04 g

(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
0.1 g

(per 50 g edible portion)
Soybean sprout (raw)
0.03 g

(per 15 g edible portion)
Corn (corn grits)
0.01 g

(per 5 g edible portion)
Sakura shrimp (boiled)

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