Stearic acid Content of Foods
(681 - 690)
17 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
20 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
20 mg
(per 180 g edible portion)
Udon (dry form, raw)
2 mg
(per 20 g edible portion)
Sea cucumber (raw)
12 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
2 mg
(per 20 g edible portion)
Kidney bean (whole, dried, boiled)
2 mg
(per 20 g edible portion)
Adzuki bean, An, Bean paste (tsubushi-an)
12 mg
(per 130 g edible portion)
Kushi-dango (soy sauce)
4 mg
(per 48 g edible portion)
Aniri-namayatsuhashi
19 mg
(per 470 g edible portion)
Snow crab (boiled)
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