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

• Adzuki bean (boiled, canned in syrup)
  
  0.2 g
• Adzuki bean, An, Bean paste (koshi-an)
  
  0.3 g
• Adzuki bean, An, Bean paste (tsubushi-an)
  
  0.3 g
• Kidney bean (mame-kinton)
  
  0.3 g
• Pea (uguisu-mame)
  
  0.3 g
• Adzuki bean (whole, dried, boiled)
  
  0.4 g
• Adzuki bean, An, Bean paste (sarashi-an)
  
  0.4 g
• Scarlet runner bean (whole, dried, boiled)
  
  0.4 g
• Mung bean (whole, dried, boiled)
  
  0.4 g
• Kidney bean (koshi-an)
  
  0.5 g
• Kidney bean (whole, dried, boiled)
  
  0.6 g
• Kidney bean (uzura-mame)
  
  0.6 g
• Pea (whole, dried, boiled)
  
  0.6 g
• Cowpea (whole, dried, boiled)
  
  0.6 g
• Broad bean (otafuku-mame)
  
  0.6 g
• Soy protein (concentrated type)
  
  0.7 g
• Adzuki bean (whole, dried, raw)
  
  0.9 g
• Lentil (whole, dried, raw)
  
  0.9 g
• Rice bean (whole, dried, raw)
  
  1 g
• Mung bean (whole, dried, raw)
  
  1 g