Foods Low in Triacylglycerol equivalents (321st - 340th) (per 100 g edible portion)

• Tuna, Canned product (flaked light meat in brine)
  
  0.5 g
• Hake (raw)
  
  0.5 g
• Hard clam (boiled)
  
  0.5 g
• Adductor muscle (niboshi)
  
  0.5 g
• Japanese common squid (raw)
  
  0.5 g
• Japanese common squid (boiled)
  
  0.5 g
• Spear squid (raw)
  
  0.5 g
• Sea squirt (raw)
  
  0.5 g
• Fish paste product (mushi-kamaboko)
  
  0.5 g
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  0.5 g
• Swine, Offal (uterus, raw)
  
  0.5 g
• Chicken, Broiler meat (sasami, raw)
  
  0.5 g
• Yogurt (liquid type)
  
  0.5 g
• Yatsuhashi
  
  0.5 g
• Rice, Cooked paddy rice (half-milled rice)
  
  0.6 g
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  0.6 g
• Rice, Cooked upland rice (half-milled rice)
  
  0.6 g
• Dried buckwheat noodles (dry form, boiled)
  
  0.6 g
• Kidney bean (whole, dried, boiled)
  
  0.6 g
• Kidney bean (uzura-mame)
  
  0.6 g