Foods High in Triacylglycerol equivalents (741st - 760th) (per 100 g edible portion)

• Wheat flour (medium flour, second grade)
  
  1.8 g
• Wheat flour (soft flour, second grade)
  
  1.8 g
• Barley (splited grain, raw)
  
  1.8 g
• Barley (under-milled pressed grain, raw)
  
  1.8 g
• Fish paste product (yaki-chikuwa)
  
  1.7 g
• Squid, Processed product (surume)
  
  1.7 g
• Wakame (cut and dried)
  
  1.7 g
• Pea (shio-mame)
  
  1.7 g
• Buckwheat noodles (wet form, raw)
  
  1.7 g
• Akumaki
  
  1.7 g
• Rice, Upland rice grain (half-milled rice, raw)
  
  1.7 g
• Rice, Paddy rice grain (half-milled rice, raw)
  
  1.7 g
• Okinawa noodles (wet form, raw)
  
  1.7 g
• Manju (to-manju)
  
  1.6 g
• Bastard halibut (wild, raw)
  
  1.6 g
• Yellowfin goby (tsukudani)
  
  1.6 g
• Pacific herring (ovary, salted, desalted)
  
  1.6 g
• Japanese sand lance (ameni)
  
  1.6 g
• Soy protein (isolated type)
  
  1.6 g
• Wheat flour (hard flour, first grade)
  
  1.6 g