Icosadienoic acid Content of Foods
(Initial K) (1 - 10)
0 mg
(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
0 mg
(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
0 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
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
3 mg
(per 40 g edible portion)
Kasutera
4 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
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