Myristoleic acid Content of Cereals
(21 - 30)
0 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
0 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
0 mg
(per 10 g edible portion)
Buckwheat flour (outer layer)
0 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
0 mg
(per 10 g edible portion)
Buckwheat flour (inner layer)
0 mg
(per 10 g edible portion)
Buckwheat flour (straight)
0 mg
(per 15 g edible portion)
Domyojiko
0 mg
(per 15 g edible portion)
Shiratamako
0 mg
(per 320 g edible portion)
Akumaki
0 mg
(per 150 g edible portion)
Sekihan
<
1
2
3
…
10
>
