Icosenoic acid Content of Cereals
(51 - 60)
1 mg
(per 20 g edible portion)
Rice, Paddy rice grain (under-milled rice, raw)
5 mg
(per 90 g edible portion)
Dried Okinawa noodles (dry form, raw)
4 mg
(per 73 g edible portion)
Dried Chinese noodles (dry form, raw)
8 mg
(per 150 g edible portion)
Steamed Chinese noodles
1 mg
(per 15 g edible portion)
Premixed flour (for tenpura)
1 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
6 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
1 mg
(per 25 g edible portion)
Shao mai pastry
1 mg
(per 23 g edible portion)
Chio tzu pastry
4 mg
(per 94 g edible portion)
Fu, Gluten products (steamed tubular type)
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