Myristic acid Content of Cereals
(41 - 50)
-
(per 10 g edible portion)
Buckwheat flour (straight)
6 mg
(per 150 g edible portion)
Sekihan
2 mg
(per 50 g edible portion)
Yaki-onigiri
4 mg
(per 100 g edible portion)
Onigiri
6 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (half-milled rice)
6 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
4 mg
(per 100 g edible portion)
Pizza crust
-
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
-
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
4 mg
(per 100 g edible portion)
Barley, Noodles (dry form, raw)
<
1
…
5
…
10
>
