Octanoic acid Content of Foods
(Initial K)
0 mg
(per 30 g edible portion)
Karinto (brown sugar)
0 mg
(per 15 g edible portion)
Karinto (sugar)
0 mg
(per 57 g edible portion)
Karukan
0 mg
(per 50 g edible portion)
Kashiwa-mochi
1 mg
(per 40 g edible portion)
Kasutera
0 mg
(per 45 g edible portion)
Kibi-dango
0 mg
(per 80 g edible portion)
Kintsuba
0 mg
(per 130 g edible portion)
Kusa-mochi
0 mg
(per 140 g edible portion)
Kushi-dango (adzuki bean paste)
0 mg
(per 130 g edible portion)
Kushi-dango (soy sauce)
