Hexanoic acid Content of Foods
(Initial K) (1 - 10)
0 mg
(per 50 g edible portion)
Kanoko
0 mg
(per 30 g edible portion)
Karinto (brown sugar)
0 mg
(per 15 g edible portion)
Karinto (sugar)
0 mg
(per 57 g edible portion)
Karukan
0 mg
(per 50 g edible portion)
Kashiwa-mochi
0 mg
(per 40 g edible portion)
Kasutera
0 mg
(per 45 g edible portion)
Kibi-dango
0 mg
(per 80 g edible portion)
Kintsuba
0 mg
(per 130 g edible portion)
Kusa-mochi
0 mg
(per 140 g edible portion)
Kushi-dango (adzuki bean paste)
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