Oleic acid Content of Foods
(551 - 560)
80 mg
(per 40 g edible portion)
Chicken, Broiler meat (sasami, boiled)
20 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
10 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
300 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
20 mg
(per 10 g edible portion)
Joshin powder
40 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
17 mg
(per 9 g edible portion)
Pond smelt (raw)
91 mg
(per 50 g edible portion)
Soybean sprout (raw)
29 mg
(per 15 g edible portion)
Pea (whole, dried, boiled)
38 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
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