Oleic acid Content of Foods
(661 - 670)
3 mg
(per 5 g edible portion)
Kizami-konbu
3 mg
(per 5 g edible portion)
Shiitake, Hoshi-shiitake (dried)
82 mg
(per 130 g edible portion)
Kusa-mochi
32 mg
(per 50 g edible portion)
Kashiwa-mochi
46 mg
(per 73 g edible portion)
Scallop (boiled)
28 mg
(per 45 g edible portion)
Squid, Processed product (surume)
2 mg
(per 3 g edible portion)
Purple laver (seasoned and toasted)
434 mg
(per 1780 g edible portion)
King crab (boiled)
12 mg
(per 20 g edible portion)
Kidney bean (uzura-mame)
28 mg
(per 48 g edible portion)
Uguisu-mochi
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