Oleic acid Content of Foods
(381 - 390)
960 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
306 mg
(per 30 g edible portion)
Mezashi (raw)
144 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
120 mg
(per 10 g edible portion)
Buckwheat flour (outer layer)
198 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
1650 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
1155 mg
(per 150 g edible portion)
Pacific saury (raw)
10560 mg
(per 960 g edible portion)
Pink salmon (baked)
990 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
220 mg
(per 20 g edible portion)
Soybean, Natto (tera-natto)
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