Foods Low in Triacylglycerol equivalents (21st - 40th) (per 100 g edible portion)

• Cucumber, Pickle (nukamiso-zuke)
  
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• Daikon, Japanese radish (leaves, raw)
  
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• Daikon, Japanese radish (leaves, boiled)
  
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• Daikon, Japanese radish (root with skin, raw)
  
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• Onion (bulb, raw)
  
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• Onion (bulb, leached in water)
  
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• Onion (bulb, boiled)
  
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• Eggplant (fruit, raw)
  
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• Eggplant (fruit, boiled)
  
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• Eggplant Western type (fruit, raw)
  
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• Carrot, regular (root with skin, raw)
  
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• Carrot, regular (root with skin, boiled)
  
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• Chinese cabbage (head, raw)
  
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• Chinese cabbage (head, boiled)
  
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• Chinese cabbage (salted pickles)
  
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• Head lettuce, crisp type (head, raw)
  
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• East Indian lotus root (rhizome, raw)
  
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• East Indian lotus root (rhizome, boiled)
  
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• Acerola (raw)
  
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• Satsuma mandarin (segments, normal ripening type, raw)
  
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