Myristic acid Content of Foods
(611 - 620)
1 mg
(per 15 g edible portion)
Pea (shio-mame)
-
(per 10 g edible portion)
Pea (whole, dried, raw)
-
(per 10 g edible portion)
Rye (flour)
-
(per 10 g edible portion)
Buckwheat flour (outer layer)
-
(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)
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