Stearic acid Content of Foods
(621 - 630)
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)
3 mg
(per 15 g edible portion)
Rice cracker (amakara-senbei)
1 mg
(per 3 g edible portion)
Ma-konbu (dried)
3 mg
(per 15 g edible portion)
Cowpea (whole, dried, boiled)
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)
20 mg
(per 230 g edible portion)
Bar-tailed flathead (raw)
<
1
…
63
…
90
>
