Foods High in Triacylglycerol equivalents (1081st - 1100th) (per 100 g edible portion)

• Tomato sauce
  
  0.1 g
• Tomato paste
  
  0.1 g
• Tomato puree
  
  0.1 g
• Oyster sauce extract
  
  0.1 g
• Rakugan (regular)
  
  0.1 g
• Yokan (neri-yokan)
  
  0.1 g
• Manju (kuzu-manju)
  
  0.1 g
• Nerikiri
  
  0.1 g
• Sakura-mochi (kansai style)
  
  0.1 g
• Kanoko
  
  0.1 g
• Lactic acid bacteria beverage (pasteurized after fermentation)
  
  0.1 g
• Skimmed milk
  
  0.1 g
• Sea cucumber (raw)
  
  0.1 g
• King crab (canned in brine)
  
  0.1 g
• Blue crab (raw)
  
  0.1 g
• Giant tiger shrimp (cultured, raw)
  
  0.1 g
• Oriental shrimp (raw)
  
  0.1 g
• Japanese spiny lobster (raw)
  
  0.1 g
• Northern shrimp (raw)
  
  0.1 g
• Keen's gaper (siphon, raw)
  
  0.1 g