Lignoceric acid Content of Foods
(Initial M) (11 - 20)
1 mg
(per 105 g edible portion)
Maitake (boiled)
7 mg
(per 105 g edible portion)
Maitake (dried)
1 mg
(per 105 g edible portion)
Maitake (raw)
0 mg
(per 30 g edible portion)
Manju (kasutera-manju)
0 mg
(per 30 g edible portion)
Manju (kuri-manju)
2 mg
(per 15 g edible portion)
Margarin (fat spread)
5 mg
(per 15 g edible portion)
Margarin (soft type)
13 mg
(per 14 g edible portion)
Mayonnaise (egg yolk type)
18 mg
(per 15 g edible portion)
Mayonnaise (whole egg type)
2 mg
(per 150 g edible portion)
Milk beverage (coffee flavored)
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