Oleic acid Content of Foods
(521 - 530)
19 mg
(per 9 g edible portion)
Ginkgo nut (raw)
14 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
16 mg
(per 6 g edible portion)
Doubanjiang
122 mg
(per 45 g edible portion)
Chicken, Broiler meat (sasami, baked)
81 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
27 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
41 mg
(per 15 g edible portion)
Rye (whole flour)
26 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
26 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
72 mg
(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
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