Stearic acid Content of Foods
(631 - 640)
6 mg
(per 32 g edible portion)
Abalone (canned in brine)
3 mg
(per 15 g edible portion)
Mung bean (whole, dried, boiled)
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)
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)
1 mg
(per 4 g edible portion)
Seasoning mix, granule
2 mg
(per 10 g edible portion)
Kezuri-konbu
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