Foods High in Triacylglycerol equivalents (901st - 920th) (per 100 g edible portion)

• Okinawa noodles (wet form, boiled)
  
  0.7 g
• Rice hopper (tsukudani)
  
  0.6 g
• Chicken, Broiler meat (sasami, boiled)
  
  0.6 g
• Fish paste product (sumaki-kamaboko)
  
  0.6 g
• Sea squirt (shiokara)
  
  0.6 g
• Opossum shrimp (shiokara)
  
  0.6 g
• Japanese common squid (baked)
  
  0.6 g
• Abalone (steamed and dried)
  
  0.6 g
• Loach (raw)
  
  0.6 g
• Pacific cod (dried split)
  
  0.6 g
• Croaker (baked)
  
  0.6 g
• Croaker (raw)
  
  0.6 g
• Lizardfish (raw)
  
  0.6 g
• Kezuri-konbu
  
  0.6 g
• Broad bean (otafuku-mame)
  
  0.6 g
• Cowpea (whole, dried, boiled)
  
  0.6 g
• Pea (whole, dried, boiled)
  
  0.6 g
• Kidney bean (uzura-mame)
  
  0.6 g
• Kidney bean (whole, dried, boiled)
  
  0.6 g
• Dried buckwheat noodles (dry form, boiled)
  
  0.6 g