Stearic acid Content of Foods
(Initial J)
18 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
49 mg
(per 18 g edible portion)
Japanese anchovy (raw)
21 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
1 mg
(per 25 g edible portion)
Japanese chestnut (boiled)
-
(per 12 g edible portion)
Japanese chestnut (kanroni)
-
(per 15 g edible portion)
Japanese chestnut (raw)
33 mg
(per 110 g edible portion)
Japanese common squid (baked)
36 mg
(per 125 g edible portion)
Japanese common squid (boiled)
38 mg
(per 190 g edible portion)
Japanese common squid (raw)
1501 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
<
1
…
4
>
