Foods Low in Triacylglycerol equivalents (441st - 460th) (per 100 g edible portion)

• Black-tipped fusilier (raw)
  
  1.1 g
• Yellowfin goby (kanroni)
  
  1.1 g
• Sakura shrimp (niboshi)
  
  1.1 g
• Opossum shrimp (tsukudani)
  
  1.1 g
• Yeast (baker's yeast, compressed)
  
  1.1 g
• Chio tzu pastry
  
  1.2 g
• Shao mai pastry
  
  1.2 g
• Rye (flour)
  
  1.2 g
• Scarlet runner bean (whole, dried, raw)
  
  1.2 g
• Soybean sprout (raw)
  
  1.2 g
• Japanese dace (raw)
  
  1.2 g
• Pacific halibut (raw)
  
  1.2 g
• Marbled sole (raw)
  
  1.2 g
• Sole (raw)
  
  1.2 g
• Pond smelt (raw)
  
  1.2 g
• Oyster (cultured, boiled)
  
  1.2 g
• Hard clam (tsukudani)
  
  1.2 g
• Shrimp, Processed product (boiled and dried shrimps)
  
  1.2 g
• Chicken, Broiler meat (breast, without skin, raw)
  
  1.2 g
• Chicken, Offal (gizzard, raw)
  
  1.2 g