Foods High in Triacylglycerol equivalents (1041st - 1060th) (per 100 g edible portion)

• Common octopus (boiled)
  
  0.2 g
• Common octopus (raw)
  
  0.2 g
• Crab, Processed product (ganzuke)
  
  0.2 g
• King crab (raw)
  
  0.2 g
• Snow crab (canned in brine)
  
  0.2 g
• Snow crab (raw)
  
  0.2 g
• Shiba shrimp (raw)
  
  0.2 g
• Tiger prawn (cultured, baked)
  
  0.2 g
• Tiger prawn (cultured, boiled)
  
  0.2 g
• Adductor muscle (canned in brine)
  
  0.2 g
• Common shield-clam (raw)
  
  0.2 g
• Hard clam (raw)
  
  0.2 g
• Hen clam (raw)
  
  0.2 g
• Topshell (canned with seasoning)
  
  0.2 g
• Southern blue whiting (raw)
  
  0.2 g
• Yellowfin tuna (raw)
  
  0.2 g
• Ocellate puffer (cultured, raw)
  
  0.2 g
• Spangled emperor (raw)
  
  0.2 g
• Pacific cod (baked)
  
  0.2 g
• Walleye pollack (sukimidara)
  
  0.2 g