Triacylglycerol equivalents Content of Foods (621 - 630)

1.5 g

(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
-

(per 5 g edible portion)
Hijiki (boiled and dried)
0.1 g

(per 10 g edible portion)
Enaga-oni-konbu (dried)
0.4 g

(per 55 g edible portion)
Garlic (bulb, raw)
0.1 g

(per 9 g edible portion)
Ginkgo nut (boiled)
0.4 g

(per 60 g edible portion)
Rice cake
0.2 g

(per 30 g edible portion)
Fu, Gluten products (steamed type)
1.4 g

(per 200 g edible portion)
Okinawa noodles (wet form, boiled)
0.2 g

(per 40 g edible portion)
Chicken, Broiler meat (sasami, boiled)
0.7 g

(per 110 g edible portion)
Japanese common squid (baked)

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