Oleic acid Content of Foods
(511 - 520)
32 mg
(per 10 g edible portion)
Broad bean (whole, dried, raw)
48 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
184 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
90 mg
(per 30 g edible portion)
Manju (kuri-manju)
435 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
60 mg
(per 20 g edible portion)
Tsukudani
450 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
58 mg
(per 20 g edible portion)
Whale (sarashi-kujira)
144 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
35 mg
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
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