Oleic acid Content of Cereals
(41 - 50)
32 mg
(per 15 g edible portion)
Corn (corn grits)
300 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
20 mg
(per 10 g edible portion)
Joshin powder
40 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
38 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
108 mg
(per 60 g edible portion)
Rice cake
27 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
27 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
27 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
204 mg
(per 120 g edible portion)
Okinawa noodles (wet form, raw)
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