Triacylglycerol equivalents Content of Foods (681 - 690)

-

(per 10 g edible portion)
Adzuki bean, An, Bean paste (sarashi-an)
0.1 g

(per 20 g edible portion)
Adzuki bean (whole, dried, boiled)
0.6 g

(per 150 g edible portion)
Sekihan
0.3 g

(per 68 g edible portion)
Kiritanpo
0.6 g

(per 150 g edible portion)
Rice, Paddy rice gruels (brown rice)
0.6 g

(per 155 g edible portion)
Dried Chinese noodles (dry form, boiled)
0.8 g

(per 190 g edible portion)
Udon (dry form, boiled)
0.4 g

(per 130 g edible portion)
Daifuku-mochi
0.4 g

(per 140 g edible portion)
Kushi-dango (adzuki bean paste)
0.4 g

(per 130 g edible portion)
Kusa-mochi

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