Tetracosenoic acid Content of Foods
(291 - 300)
Tr
(per 5 g edible portion)
Kizami-konbu
Tr
(per 90 g edible portion)
Oyster mushroom (boiled)
Tr
(per 20 g edible portion)
Nameko (boiled)
Tr
(per 25 g edible portion)
Kikurage (boiled)
Tr
(per 350 g edible portion)
Red chicory (leaves, raw)
Tr
(per 9 g edible portion)
Pea (uguisu-mame)
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
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