Meats Low in Triacylglycerol equivalents (1st - 20th) (per 100 g edible portion)

• Bullfrog (meat, raw)
  
  0.2 g
• Whale (meat, lean, raw)
  
  0.3 g
• Chicken, Offal (cartilage bone, raw)
  
  0.3 g
• Turkey (meat, without skin, raw)
  
  0.4 g
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  0.5 g
• Swine, Offal (uterus, raw)
  
  0.5 g
• Chicken, Broiler meat (sasami, raw)
  
  0.5 g
• Chicken, Broiler meat (sasami, boiled)
  
  0.6 g
• Rice hopper (tsukudani)
  
  0.6 g
• Guinea fowl (meat, without skin, raw)
  
  0.7 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
• Cattle, Offal (omasum, raw)
  
  0.9 g
• Deer (meat, lean, raw)
  
  0.9 g
• Goat (meat, lean, raw)
  
  1 g
• Chicken, Broiler meat (breast, without skin, raw)
  
  1.2 g
• Chicken, Offal (gizzard, raw)
  
  1.2 g
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  1.3 g