Oleic acid Content of Foods
(761 - 770)
20 mg
(per 140 g edible portion)
Bunashimeji (raw)
28 mg
(per 530 g edible portion)
Anglerfish (raw)
26 mg
(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
36 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
2 mg
(per 10 g edible portion)
Green pea (boiled)
3 mg
(per 20 g edible portion)
Adzuki bean, An, Bean paste (tsubushi-an)
3 mg
(per 21 g edible portion)
Adzuki bean, An, Bean paste (koshi-an)
54 mg
(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
143 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, boiled)
129 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, raw)
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