Oleic acid Content of Foods
(Initial M) (11 - 20)
10368 mg
(per 720 g edible portion)
Mackerel (raw)
10688 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
870 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
6800 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
137 mg
(per 105 g edible portion)
Maitake (boiled)
683 mg
(per 105 g edible portion)
Maitake (dried)
113 mg
(per 105 g edible portion)
Maitake (raw)
117 mg
(per 30 g edible portion)
Manju (kasutera-manju)
90 mg
(per 30 g edible portion)
Manju (kuri-manju)
20 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
<
1
2
3
4
>
