Icosenoic acid Content of Foods (741 - 750)

-

(per 25 g edible portion)
Japanese chestnut (boiled)
-

(per 15 g edible portion)
Japanese chestnut (raw)
-

(per 15 g edible portion)
Mung bean (whole, dried, boiled)
-

(per 20 g edible portion)
Kidney bean (koshi-an)
-

(per 20 g edible portion)
Kidney bean (uzura-mame)
-

(per 20 g edible portion)
Kidney bean (whole, dried, boiled)
-

(per 10 g edible portion)
Adzuki bean, An, Bean paste (sarashi-an)
-

(per 20 g edible portion)
Adzuki bean (whole, dried, boiled)
-

(per 15 g edible portion)
Adzuki bean (whole, dried, raw)
-

(per 15 g edible portion)
Domyojiko

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