Oleic acid Content of Cereals
(71 - 80)
94 mg
(per 94 g edible portion)
Fu, Gluten products (steamed tubular type)
100 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
171 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
171 mg
(per 180 g edible portion)
Udon (dry form, raw)
61 mg
(per 68 g edible portion)
Kiritanpo
117 mg
(per 150 g edible portion)
Sekihan
154 mg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
21 mg
(per 30 g edible portion)
Fu, Gluten products (steamed type)
138 mg
(per 200 g edible portion)
Okinawa noodles (wet form, boiled)
34 mg
(per 50 g edible portion)
Yaki-onigiri
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