Icosenoic acid Content of Foods
(571 - 580)
19 mg
(per 320 g edible portion)
Akumaki
5 mg
(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
1 mg
(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)
7 mg
(per 120 g edible portion)
Okinawa noodles (wet form, raw)
1 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
1 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
2 mg
(per 30 g edible portion)
Barley (pressed grain, raw)
-
(per 6 g edible portion)
Doubanjiang
1 mg
(per 10 g edible portion)
Rice cracker (arare)
4 mg
(per 80 g edible portion)
Dorayaki
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