Oleic acid Content of Foods
(711 - 720)
4 mg
(per 12 g edible portion)
Japanese chestnut (kanroni)
5 mg
(per 15 g edible portion)
Mung bean (whole, dried, raw)
1 mg
(per 10 g edible portion)
Northern shrimp (raw)
16 mg
(per 50 g edible portion)
Pacific cod (baked)
16 mg
(per 55 g edible portion)
Garlic (bulb, raw)
48 mg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
10 mg
(per 32 g edible portion)
Abalone (canned in brine)
73 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
8 mg
(per 25 g edible portion)
Kikurage (boiled)
7 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
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72
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90
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