Triacylglycerol equivalents Content of Foods (531 - 540)

0.2 g

(per 10 g edible portion)
Pea (whole, dried, raw)
0.2 g

(per 10 g edible portion)
Buckwheat flour (inner layer)
1.1 g

(per 75 g edible portion)
Rice vermicelli (raw)
1.4 g

(per 90 g edible portion)
Dried Okinawa noodles (dry form, raw)
2.3 g

(per 150 g edible portion)
Steamed Chinese noodles
0.2 g

(per 15 g edible portion)
Wheat flour (soft flour, first grade)
1.5 g

(per 100 g edible portion)
Barley, Noodles (dry form, raw)
1.4 g

(per 100 g edible portion)
Swine, Pork, large type breed (fillet, lean, raw)
0.1 g

(per 10 g edible portion)
Japanese icefish (raw)
1.5 g

(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)

< 1 … 54 … 90 >