Foods Low in Triacylglycerol equivalents (181st - 200th) (per 100 g edible portion)

• Adzuki bean (boiled, canned in syrup)
  
  0.2 g
• Green pea (raw)
  
  0.2 g
• Pumpkin, Western (fruit, raw)
  
  0.2 g
• Pumpkin, Western (fruit, boiled)
  
  0.2 g
• Garland chrysanthemum (leaves, boiled)
  
  0.2 g
• Spinach (leaves, raw)
  
  0.2 g
• Lemon (whole, raw)
  
  0.2 g
• Winter mushroom (bottled in seasoning)
  
  0.2 g
• Shiitake, Nama-shiitake (raw)
  
  0.2 g
• Shiitake, Hoshi-shiitake (boiled)
  
  0.2 g
• Bunashimeji (raw)
  
  0.2 g
• Kizami-konbu
  
  0.2 g
• Wakame Blanched and salted (desalted)
  
  0.2 g
• Black scraper (raw)
  
  0.2 g
• Scorpion fish (raw)
  
  0.2 g
• Japanese whiting (raw)
  
  0.2 g
• Blue shark (raw)
  
  0.2 g
• Walleye pollack (sukimidara)
  
  0.2 g
• Pacific cod (baked)
  
  0.2 g
• Spangled emperor (raw)
  
  0.2 g