Triacylglycerol equivalents Content of Foods (711 - 720)

0.1 g

(per 21 g edible portion)
Adzuki bean, An, Bean paste (koshi-an)
0.2 g

(per 50 g edible portion)
Yaki-onigiri
0.3 g

(per 100 g edible portion)
Onigiri
0.5 g

(per 150 g edible portion)
Rice, Paddy rice gruels (half-milled rice)
0.5 g

(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
0.6 g

(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
0.6 g

(per 200 g edible portion)
Udon (wet form, boiled)
0 g

(per 4 g edible portion)
Seasoning mix, granule
0.2 g

(per 100 g edible portion)
Chicken bone stock
0.3 g

(per 150 g edible portion)
Coffee (coffee drink)

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