Stearic acid Content of Cereals
(51 - 60)
3 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
3 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
18 mg
(per 100 g edible portion)
Barley, Noodles (dry form, raw)
3 mg
(per 15 g edible portion)
Domyojiko
15 mg
(per 90 g edible portion)
Dried Okinawa noodles (dry form, raw)
26 mg
(per 150 g edible portion)
Steamed Chinese noodles
3 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
12 mg
(per 73 g edible portion)
Dried Chinese noodles (dry form, raw)
2 mg
(per 15 g edible portion)
Premixed flour (for tenpura)
5 mg
(per 30 g edible portion)
Barley (pressed grain, raw)
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