Lignoceric acid Content of Foods (191 - 200)

6 mg

(per 150 g edible portion)
Soy milk (reconstituted type)
1 mg

(per 15 g edible portion)
Rye (whole flour)
6 mg

(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
-

(per 10 g edible portion)
Bread crumbs (wet form)
4 mg

(per 100 g edible portion)
Pizza crust
4 mg

(per 90 g edible portion)
Precooked Chinese noodles (dried by frying)
-

(per 7 g edible portion)
Barley, Roasted flour
-

(per 6 g edible portion)
Boro (soba-boro)
-

(per 15 g edible portion)
Rice cracker (shio-senbei)
-

(per 15 g edible portion)
Rice cracker (amakara-senbei)

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