Triacylglycerol equivalents Content of Foods (661 - 670)

0.5 g

(per 100 g edible portion)
Dried Okinawa noodles (dry form, boiled)
1 g

(per 200 g edible portion)
Chinese noodles (wet form, boiled)
0.9 g

(per 175 g edible portion)
Udon (wet form, raw)
1.4 g

(per 275 g edible portion)
Barley, Noodles (dry form, boiled)
0 g

(per 2 g edible portion)
Garlic (garlic powder)
0.5 g

(per 130 g edible portion)
Kushi-dango (soy sauce)
0.3 g

(per 80 g edible portion)
Kintsuba
0.2 g

(per 48 g edible portion)
Aniri-namayatsuhashi
-

(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
0.2 g

(per 50 g edible portion)
Ocellated octopus (raw)

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