Lignoceric acid Content of Foods
(671 - 680)
0 mg
(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
0 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
0 mg
(per 190 g edible portion)
Udon (dry form, boiled)
0 mg
(per 180 g edible portion)
Udon (dry form, raw)
0 mg
(per 200 g edible portion)
Udon (wet form, boiled)
0 mg
(per 175 g edible portion)
Udon (wet form, raw)
0 mg
(per 190 g edible portion)
French bread
0 mg
(per 15 g edible portion)
Premixed flour (for tenpura)
0 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
0 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
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