Oleic acid Content of Foods
(651 - 660)
39 mg
(per 57 g edible portion)
Karukan
143 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
3 mg
(per 5 g edible portion)
Hijiki (boiled and dried)
34 mg
(per 50 g edible portion)
Yaki-onigiri
68 mg
(per 100 g edible portion)
Onigiri
102 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (half-milled rice)
102 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
2 mg
(per 3 g edible portion)
Purple laver (toasted)
2 mg
(per 3 g edible portion)
Purple laver (dried)
3 mg
(per 7 g edible portion)
Blue sprat (raw)
<
1
…
66
…
90
>
