Icosenoic acid Content of Foods
(751 - 760)
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)
2 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
2 mg
(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
2 mg
(per 200 g edible portion)
Udon (wet form, boiled)
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