Triacylglycerol equivalents Content of Foods (Initial R) (11 - 20)

4.8 g

(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
1.4 g

(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
0.9 g

(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
0.8 g

(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
0.5 g

(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
0.9 g

(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
0.3 g

(per 150 g edible portion)
Rice, Paddy rice diluted gruels (brown rice)
0.2 g

(per 150 g edible portion)
Rice, Paddy rice diluted gruels (half-milled rice)
0.2 g

(per 150 g edible portion)
Rice, Paddy rice diluted gruels (under-milled rice)
0.2 g

(per 150 g edible portion)
Rice, Paddy rice diluted gruels (well-milled rice)

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