Stearic acid Content of Cereals
(21 - 30)
6 mg
(per 10 g edible portion)
Buckwheat flour (outer layer)
4 mg
(per 7 g edible portion)
Barley, Roasted flour
5 mg
(per 10 g edible portion)
Buckwheat flour (straight)
9 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
4 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
31 mg
(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
128 mg
(per 320 g edible portion)
Akumaki
8 mg
(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)
27 mg
(per 75 g edible portion)
Rice vermicelli (raw)
4 mg
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
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