Oleic acid Content of Foods
(581 - 590)
23 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
23 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
23 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
378 mg
(per 540 g edible portion)
Brown sole (raw)
364 mg
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
210 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
102 mg
(per 73 g edible portion)
Dried Chinese noodles (dry form, raw)
140 mg
(per 100 g edible portion)
Barley, Noodles (dry form, raw)
26 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
23 mg
(per 30 g edible portion)
Halfbeak (raw)
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90
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