Foods Low in Triacylglycerol equivalents (381st - 400th) (per 100 g edible portion)

• Macaroni and Spaghetti (dry form, boiled)
  
  0.8 g
• Rice, Paddy rice grain (well-milled rice, raw)
  
  0.8 g
• Rice, Upland rice grain (well-milled rice, raw)
  
  0.8 g
• Joshin powder
  
  0.8 g
• Kaki, Japanese persimmon (dried)
  
  0.8 g
• Blue sprat (raw)
  
  0.8 g
• Bluefin tuna (lean meat, raw)
  
  0.8 g
• Oyster (cultured, raw)
  
  0.8 g
• Scallop (boiled)
  
  0.8 g
• Squid, Processed product (saki-ika)
  
  0.8 g
• Mantis shrimp (boiled)
  
  0.8 g
• Fish paste product (yakinuki-kamaboko)
  
  0.8 g
• Whale (sarashi-kujira)
  
  0.8 g
• Common pheasant (meat, without skin, raw)
  
  0.8 g
• Chicken, Fowl meat (sasami, raw)
  
  0.8 g
• Chicken, Broiler meat (sasami, baked)
  
  0.8 g
• Rice cracker (amakara-senbei)
  
  0.8 g
• Rice, Cooked paddy rice (brown rice)
  
  0.9 g
• Rice, Cooked upland rice (brown rice)
  
  0.9 g
• Shiratamako
  
  0.9 g