Foods Low in Triacylglycerol equivalents (301st - 320th) (per 100 g edible portion)

• Fish paste product (kanifumi-kamaboko)
  
  0.4 g
• Turkey (meat, without skin, raw)
  
  0.4 g
• Aniri-namayatsuhashi
  
  0.4 g
• Kintsuba
  
  0.4 g
• Kushi-dango (soy sauce)
  
  0.4 g
• Garlic (garlic powder)
  
  0.4 g
• Barley, Noodles (dry form, boiled)
  
  0.5 g
• Udon (wet form, raw)
  
  0.5 g
• Chinese noodles (wet form, boiled)
  
  0.5 g
• Dried Okinawa noodles (dry form, boiled)
  
  0.5 g
• Rice, Cooked paddy rice (under-milled rice)
  
  0.5 g
• Rice, Cooked upland rice (under-milled rice)
  
  0.5 g
• Domyojiko
  
  0.5 g
• Kidney bean (koshi-an)
  
  0.5 g
• Japanese chestnut (boiled)
  
  0.5 g
• Chum salmon (mefun)
  
  0.5 g
• Dried shark fin
  
  0.5 g
• Loach (boiled)
  
  0.5 g
• Flying fish (raw)
  
  0.5 g
• Albacore (raw)
  
  0.5 g