Oleic acid Content of Cereals
(51 - 60)
85 mg
(per 50 g edible portion)
Barley (splited grain, raw)
16 mg
(per 10 g edible portion)
Rye (flour)
225 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
135 mg
(per 90 g edible portion)
Dried Okinawa noodles (dry form, raw)
225 mg
(per 150 g edible portion)
Steamed Chinese noodles
23 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
23 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
23 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
364 mg
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
210 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
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