Stearic acid Content of Foods
(511 - 520)
6 mg
(per 10 g edible portion)
Wheat germ
73 mg
(per 120 g edible portion)
Fish paste product (hanpen)
18 mg
(per 30 g edible portion)
Manju (kuri-manju)
6 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
9 mg
(per 15 g edible portion)
Corn (corn flour)
6 mg
(per 10 g edible portion)
Buckwheat flour (outer layer)
4 mg
(per 7 g edible portion)
Barley, Roasted flour
3 mg
(per 6 g edible portion)
Doubanjiang
3 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
86 mg
(per 150 g edible portion)
Yogurt (liquid type)
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