Triacylglycerol equivalents Content of Foods (511 - 520)

2.7 g

(per 150 g edible portion)
Soy milk (regular type)
1.4 g

(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
0.3 g

(per 15 g edible portion)
Wheat flour (hard flour, second grade)
0.3 g

(per 15 g edible portion)
Wheat flour (medium flour, second grade)
0.3 g

(per 15 g edible portion)
Wheat flour (soft flour, second grade)
0.9 g

(per 50 g edible portion)
Barley (splited grain, raw)
1.2 g

(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
0.8 g

(per 45 g edible portion)
Squid, Processed product (surume)
0.1 g

(per 5 g edible portion)
Wakame (cut and dried)
0.3 g

(per 15 g edible portion)
Pea (shio-mame)

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