Myristoleic acid Content of Foods
(471 - 480)
0 mg
(per 25 g edible portion)
Chatsu
0 mg
(per 130 g edible portion)
Daifuku-mochi
0 mg
(per 110 g edible portion)
Sakura-mochi (kansai style)
0 mg
(per 56 g edible portion)
Geppei
0 mg
(per 130 g edible portion)
Kushi-dango (soy sauce)
0 mg
(per 140 g edible portion)
Kushi-dango (adzuki bean paste)
0 mg
(per 130 g edible portion)
Kusa-mochi
0 mg
(per 80 g edible portion)
Kintsuba
0 mg
(per 45 g edible portion)
Kibi-dango
0 mg
(per 57 g edible portion)
Karukan
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