Oleic acid Content of Foods
(Initial R) (11 - 20)
1920 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
450 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
210 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
165 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
102 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
225 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
89 mg
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (brown rice)
35 mg
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (half-milled rice)
35 mg
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (under-milled rice)
35 mg
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (well-milled rice)
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