Stearic acid Content of Foods
(861 - 870)
1 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
1 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
3 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
11 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
1 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
1 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
1 mg
(per 120 g edible portion)
Celery (petiole, raw)
1 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
1 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
3 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
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