Oleic acid Content of Foods
(411 - 420)
8832 mg
(per 960 g edible portion)
Pink salmon (raw)
497 mg
(per 90 g edible portion)
Barracuda (baked)
1584 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
88 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
261 mg
(per 30 g edible portion)
Natural cheese (cottage)
340 mg
(per 40 g edible portion)
Taruto
126 mg
(per 15 g edible portion)
Corn (corn meal)
3320 mg
(per 400 g edible portion)
Soybean, Tofu (momen-tofu)
729 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
160 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
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