Triacylglycerol equivalents Content of Cereals (81 - 90)

0.6 g

(per 150 g edible portion)
Sekihan
0.3 g

(per 68 g edible portion)
Kiritanpo
0.6 g

(per 150 g edible portion)
Rice, Paddy rice gruels (brown rice)
0.6 g

(per 155 g edible portion)
Dried Chinese noodles (dry form, boiled)
0.8 g

(per 190 g edible portion)
Udon (dry form, boiled)
0.2 g

(per 50 g edible portion)
Yaki-onigiri
0.3 g

(per 100 g edible portion)
Onigiri
0.5 g

(per 150 g edible portion)
Rice, Paddy rice gruels (half-milled rice)
0.5 g

(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
0.6 g

(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)

< 1 … 9 10 >