Pulses Low in Stearic acid (21st - 40th) (per 100 g edible portion)

• Pea (whole, dried, boiled)
  
  28 mg
• Soy protein (concentrated type)
  
  41 mg
• Chickpea (whole, dried, boiled)
  
  44 mg
• Mung bean (whole, dried, raw)
  
  44 mg
• Cowpea (whole, dried, raw)
  
  45 mg
• Rice bean (whole, dried, raw)
  
  50 mg
• Lima bean (whole, dried, raw)
  
  60 mg
• Pea (whole, dried, raw)
  
  65 mg
• Pea (shio-mame)
  
  74 mg
• Soy protein (textured type)
  
  79 mg
• Soy protein (isolated type)
  
  80 mg
• Soy milk (drink type, coffee flavored)
  
  82 mg
• Kinzanji-miso
  
  82 mg
• Hishio-miso
  
  89 mg
• Chickpea (whole, dried, raw)
  
  90 mg
• Soy milk (regular type)
  
  120 mg
• Soy milk (reconstituted type)
  
  130 mg
• Soy protein (structured type)
  
  150 mg
• Soybean, Tofu (yushi-dofu)
  
  160 mg
• Okara (traditional product)
  
  160 mg