Icosenoic acid Content of Cereals
(81 - 90)
4 mg
(per 175 g edible portion)
Udon (wet form, raw)
6 mg
(per 275 g edible portion)
Barley, Noodles (dry form, boiled)
-
(per 15 g edible portion)
Domyojiko
2 mg
(per 150 g edible portion)
Sekihan
1 mg
(per 68 g edible portion)
Kiritanpo
1 mg
(per 50 g edible portion)
Yaki-onigiri
1 mg
(per 100 g edible portion)
Onigiri
2 mg
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (brown rice)
2 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (under-milled rice)
2 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (half-milled rice)
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