Oleic acid Content of Foods
(561 - 570)
99 mg
(per 55 g edible portion)
Sherbet
86 mg
(per 50 g edible portion)
Chicken, Broiler meat (sasami, raw)
216 mg
(per 120 g edible portion)
Fish paste product (hanpen)
108 mg
(per 60 g edible portion)
Rice cake
27 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
27 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
27 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
94 mg
(per 100 g edible portion)
Sole (raw)
597 mg
(per 540 g edible portion)
Brown sole (boiled)
54 mg
(per 32 g edible portion)
Broad bean (otafuku-mame)
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