Icosadienoic acid Content of Foods
(501 - 510)
Tr
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
Tr
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
Tr
(per 10 g edible portion)
Green pea (frozen)
Tr
(per 12 g edible portion)
Japanese chestnut (kanroni)
Tr
(per 25 g edible portion)
Japanese chestnut (boiled)
Tr
(per 15 g edible portion)
Japanese chestnut (raw)
Tr
(per 15 g edible portion)
Mung bean (whole, dried, boiled)
Tr
(per 100 g edible portion)
Adzuki bean (boiled, canned in syrup)
Tr
(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
Tr
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, boiled)
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