Triacylglycerol equivalents Content of Foods
(Initial U)
0.8 g
(per 190 g edible portion)
Udon (dry form, boiled)
1.8 g
(per 180 g edible portion)
Udon (dry form, raw)
0.6 g
(per 200 g edible portion)
Udon (wet form, boiled)
0.9 g
(per 175 g edible portion)
Udon (wet form, raw)
0.1 g
(per 48 g edible portion)
Uguisu-mochi
0.3 g
(per 127 g edible portion)
Uiro
6.2 g
(per 8 g edible portion)
Unsalted butter
