Oleic acid Content of Cereals
(21 - 30)
160 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
540 mg
(per 72 g edible portion)
Rye bread
670 mg
(per 100 g edible portion)
Pizza crust
89 mg
(per 15 g edible portion)
Corn (corn flour)
52 mg
(per 10 g edible portion)
Buckwheat flour (inner layer)
383 mg
(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
460 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
1312 mg
(per 320 g edible portion)
Akumaki
82 mg
(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)
29 mg
(per 7 g edible portion)
Barley, Roasted flour
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