Stearic acid Content of Cereals
(41 - 50)
3 mg
(per 15 g edible portion)
Corn (corn grits)
3 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
3 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
3 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
2 mg
(per 10 g edible portion)
Joshin powder
4 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
24 mg
(per 120 g edible portion)
Okinawa noodles (wet form, raw)
3 mg
(per 15 g edible portion)
Rye (whole flour)
11 mg
(per 60 g edible portion)
Rice cake
27 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
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