Oleic acid Content of Cereals
(31 - 40)
494 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
270 mg
(per 75 g edible portion)
Rice vermicelli (raw)
68 mg
(per 20 g edible portion)
Rice, Paddy rice grain (under-milled rice, raw)
48 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
450 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
35 mg
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
14 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
41 mg
(per 15 g edible portion)
Rye (whole flour)
35 mg
(per 15 g edible portion)
Shiratamako
12 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
<
1
…
4
…
10
>
