Icosadienoic acid Content of Foods
(Initial B) (41 - 50)
39 mg
(per 540 g edible portion)
Brown sole (boiled)
30 mg
(per 540 g edible portion)
Brown sole (raw)
-
(per 10 g edible portion)
Buckwheat flour (inner layer)
1 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
1 mg
(per 10 g edible portion)
Buckwheat flour (outer layer)
1 mg
(per 10 g edible portion)
Buckwheat flour (straight)
2 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
3 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
0 mg
(per 140 g edible portion)
Bunashimeji (boiled)
0 mg
(per 140 g edible portion)
Bunashimeji (raw)
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