Palmitic acid Content of Foods
(671 - 680)
5 mg
(per 6 g edible portion)
Loach (boiled)
17 mg
(per 20 g edible portion)
Kidney bean (uzura-mame)
172 mg
(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
172 mg
(per 200 g edible portion)
Udon (wet form, boiled)
111 mg
(per 130 g edible portion)
Kusa-mochi
109 mg
(per 130 g edible portion)
Daifuku-mochi
27 mg
(per 32 g edible portion)
Broad bean (otafuku-mame)
12 mg
(per 15 g edible portion)
Pea (whole, dried, boiled)
37 mg
(per 45 g edible portion)
Kibi-dango
47 mg
(per 57 g edible portion)
Karukan
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