Triacylglycerol equivalents Content of Foods (571 - 580)

0.3 g

(per 30 g edible portion)
Barley (pressed grain, raw)
0.3 g

(per 30 g edible portion)
Manju (kuri-manju)
0.6 g

(per 55 g edible portion)
Sherbet
1.5 g

(per 150 g edible portion)
Milk containing recombined milk (low fat)
0.1 g

(per 10 g edible portion)
Short-necked clam (tsukudani)
0.2 g

(per 15 g edible portion)
Mung bean (whole, dried, raw)
0.9 g

(per 94 g edible portion)
Fu, Gluten products (steamed tubular type)
1 g

(per 100 g edible portion)
Chinese noodles (wet form, raw)
1.8 g

(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
1.8 g

(per 180 g edible portion)
Udon (dry form, raw)

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