Foods Low in Triacylglycerol equivalents (281st - 300th) (per 100 g edible portion)

• Kiritanpo
  
  0.4 g
• Sekihan
  
  0.4 g
• Adzuki bean (whole, dried, boiled)
  
  0.4 g
• Adzuki bean, An, Bean paste (sarashi-an)
  
  0.4 g
• Scarlet runner bean (whole, dried, boiled)
  
  0.4 g
• Mung bean (whole, dried, boiled)
  
  0.4 g
• Japanese chestnut (raw)
  
  0.4 g
• Lotus seed (immature, raw)
  
  0.4 g
• Green pea (frozen)
  
  0.4 g
• Maitake (boiled)
  
  0.4 g
• Skipjack, Processed product (namari)
  
  0.4 g
• Pacific cod (milt)
  
  0.4 g
• Japanese surfsmelt (raw)
  
  0.4 g
• Japanese scallop (cultured, raw)
  
  0.4 g
• Apple snail (canned in brine)
  
  0.4 g
• Freshwater clam (raw)
  
  0.4 g
• Hard clam (baked)
  
  0.4 g
• Scallop (raw)
  
  0.4 g
• Swordtip squid (raw)
  
  0.4 g
• Ocellated octopus (raw)
  
  0.4 g