Oleic acid Content of Foods
(501 - 510)
210 mg
(per 60 g edible portion)
Fish paste product (tsumire)
70 mg
(per 20 g edible portion)
Antarctic krill (boiled)
58 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
493 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
68 mg
(per 20 g edible portion)
Rice, Paddy rice grain (under-milled rice, raw)
10 mg
(per 3 g edible portion)
Maccha
59 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
32 mg
(per 10 g edible portion)
Rice cracker (arare)
48 mg
(per 15 g edible portion)
Kikurage (dried)
32 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
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