Palmitic acid Content of Mushrooms
(11 - 20)
5 mg
(per 25 g edible portion)
Winter mushroom (bottled in seasoning)
5 mg
(per 25 g edible portion)
Kikurage (boiled)
2 mg
(per 10 g edible portion)
Common mushroom (raw)
14 mg
(per 90 g edible portion)
Oyster mushroom (raw)
22 mg
(per 140 g edible portion)
Bunashimeji (boiled)
3 mg
(per 20 g edible portion)
Nameko (raw)
11 mg
(per 100 g edible portion)
Winter mushroom (raw)
2 mg
(per 18 g edible portion)
Common mushroom (canned in brine, solids)
3 mg
(per 28 g edible portion)
Common mushroom (boiled)
10 mg
(per 90 g edible portion)
Oyster mushroom (boiled)
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