Oleic acid Content of Foods
(Initial J) (21 - 30)
1300 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
384 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
464 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
13 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
26 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
50 mg
(per 10 g edible portion)
Japanese sand lance (raw)
22 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
1953 mg
(per 700 g edible portion)
Japanese seaperch (raw)
6887 mg
(per 97 g edible portion)
Japanese style instant cup noodles (dried by frying)
10 mg
(per 108 g edible portion)
Japanese whiting (raw)
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