Oleic acid Content of Foods
(Initial K)
26 mg
(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
72 mg
(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
73 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
2 mg
(per 50 g edible portion)
Kanoko
1320 mg
(per 30 g edible portion)
Karinto (brown sugar)
615 mg
(per 15 g edible portion)
Karinto (sugar)
39 mg
(per 57 g edible portion)
Karukan
32 mg
(per 50 g edible portion)
Kashiwa-mochi
600 mg
(per 40 g edible portion)
Kasutera
10 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
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