Stearic acid Content of Foods
(Initial O)
13 mg
(per 50 g edible portion)
Ocellated octopus (raw)
40 mg
(per 25 g edible portion)
Okara (modern product)
40 mg
(per 25 g edible portion)
Okara (traditional product)
16 mg
(per 200 g edible portion)
Okinawa noodles (wet form, boiled)
24 mg
(per 120 g edible portion)
Okinawa noodles (wet form, raw)
6 mg
(per 30 g edible portion)
Okoshi
48 mg
(per 20 g edible portion)
Olive (pickles, ripe olives)
2900 mg
(per 100 g edible portion)
Olive oil
7 mg
(per 100 g edible portion)
Onigiri
Tr
(per 200 g edible portion)
Onion (bulb, boiled)
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