Foods Low in Triacylglycerol equivalents (961st - 980th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  12.9 g
• Swine, Offal (large intestine, boiled)
  
  12.9 g
• Caviar (salted product)
  
  13 g
• Chinook salmon (baked)
  
  13.1 g
• Pacific herring (raw)
  
  13.1 g
• Yellowtail (mature, raw)
  
  13.1 g
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  13.1 g
• Japanese pilchard (namaboshi)
  
  13.2 g
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  13.2 g
• Chicken, Offal (heart, raw)
  
  13.2 g
• Chicken, Broiler meat (thigh, with skin, raw)
  
  13.3 g
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  13.3 g
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  13.4 g
• Chum salmon (sujiko)
  
  13.5 g
• Cattle, Ground meat (raw)
  
  13.5 g
• Pidan
  
  13.5 g
• Sheep, Mutton (leg, lean and fat, raw)
  
  13.6 g
• Rainbow trout (cultured in sea, baked)
  
  13.7 g
• Sheep, Mutton (loin, lean and fat, raw)
  
  13.7 g
• Onoroke-mame
  
  13.7 g