Oleic acid Content of Foods
(Initial K) (11 - 20)
22 mg
(per 10 g edible portion)
Kezuri-konbu
31 mg
(per 45 g edible portion)
Kibi-dango
14 mg
(per 20 g edible portion)
Kidney bean (koshi-an)
12 mg
(per 20 g edible portion)
Kidney bean (uzura-mame)
16 mg
(per 20 g edible portion)
Kidney bean (whole, dried, boiled)
34 mg
(per 20 g edible portion)
Kidney bean (whole, dried, raw)
8 mg
(per 25 g edible portion)
Kikurage (boiled)
48 mg
(per 15 g edible portion)
Kikurage (dried)
434 mg
(per 1780 g edible portion)
King crab (boiled)
455 mg
(per 1750 g edible portion)
King crab (canned in brine)
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