Stearic acid Content of Cereals
(71 - 80)
20 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
20 mg
(per 180 g edible portion)
Udon (dry form, raw)
23 mg
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
14 mg
(per 150 g edible portion)
Sekihan
6 mg
(per 68 g edible portion)
Kiritanpo
18 mg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
2 mg
(per 30 g edible portion)
Fu, Gluten products (steamed type)
16 mg
(per 200 g edible portion)
Okinawa noodles (wet form, boiled)
4 mg
(per 50 g edible portion)
Yaki-onigiri
7 mg
(per 100 g edible portion)
Onigiri
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