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