Oleic acid Content of Foods
(631 - 640)
21 mg
(per 25 g edible portion)
Pacific cod (milt)
84 mg
(per 100 g edible portion)
Chicken bone stock
17 mg
(per 20 g edible portion)
Oyster (cultured, raw)
80 mg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
4 mg
(per 5 g edible portion)
Wakame (cut and dried)
16 mg
(per 20 g edible portion)
Kidney bean (whole, dried, boiled)
117 mg
(per 150 g edible portion)
Sekihan
154 mg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
5 mg
(per 6 g edible portion)
Loach (boiled)
8 mg
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
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