Triacylglycerol equivalents Content of Foods (601 - 610)

0.2 g

(per 20 g edible portion)
Whale (sarashi-kujira)
0.9 g

(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
0.2 g

(per 20 g edible portion)
Mantis shrimp (boiled)
0.1 g

(per 15 g edible portion)
Squid, Processed product (saki-ika)
0.6 g

(per 73 g edible portion)
Scallop (boiled)
0.2 g

(per 20 g edible portion)
Oyster (cultured, raw)
-

(per 7 g edible portion)
Blue sprat (raw)
0.2 g

(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
0.1 g

(per 10 g edible portion)
Joshin powder
0.2 g

(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)

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