Tetracosenoic acid Content of Cereals
(11 - 20)
-
(per 10 g edible portion)
Buckwheat flour (inner layer)
2 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
Tr
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
Tr
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
Tr
(per 15 g edible portion)
Shiratamako
Tr
(per 320 g edible portion)
Akumaki
Tr
(per 150 g edible portion)
Sekihan
Tr
(per 60 g edible portion)
Rice cake
Tr
(per 75 g edible portion)
Rice vermicelli (raw)
Tr
(per 10 g edible portion)
Joshin powder
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