Oleic acid Content of Foods
(391 - 400)
2200 mg
(per 200 g edible portion)
Soybean, Tofu (yaki-tofu)
180 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
60 mg
(per 6 g edible portion)
Boro (soba-boro)
1500 mg
(per 150 g edible portion)
Milk containing recombined milk (high fat)
1600 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
6720 mg
(per 960 g edible portion)
Pink salmon (salted)
200 mg
(per 20 g edible portion)
Corn (whole grain, raw)
100 mg
(per 10 g edible portion)
Buckwheat flour (straight)
644 mg
(per 65 g edible portion)
Croquette (potato type, for frying, frozen)
1485 mg
(per 150 g edible portion)
Raw milk (jersey)
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