Oleic acid Content of Foods
(831 - 840)
2 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
3 mg
(per 75 g edible portion)
Satoimo (corm, raw)
2 mg
(per 50 g edible portion)
Kanoko
1 mg
(per 36 g edible portion)
Hen's egg (white, raw)
1 mg
(per 20 g edible portion)
Jellyfish (salted, desalted)
-
(per 10 g edible portion)
Common mushroom (raw)
3 mg
(per 100 g edible portion)
Winter mushroom (boiled)
13 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
10 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
8 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
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