Myristic acid Content of Foods
(581 - 590)
3 mg
(per 50 g edible portion)
Soybean, Natto (itohiki-natto)
1 mg
(per 11 g edible portion)
Soybean, Budo-mame
2 mg
(per 40 g edible portion)
Soybean, Whole bean (domestic, dried, boiled)
3 mg
(per 68 g edible portion)
Kiritanpo
1 mg
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
1 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
2 mg
(per 30 g edible portion)
Barley (pressed grain, raw)
-
(per 6 g edible portion)
Oyster sauce extract
1 mg
(per 30 g edible portion)
Manju (kasutera-manju)
5 mg
(per 130 g edible portion)
Daifuku-mochi
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