Confectioneries High in α-Linolenic acid (21st - 40th) (per 100 g edible portion)

• Sable, shortbread
  
  170 mg
• Cornet with chocolate cream
  
  130 mg
• Chinese style cookie
  
  130 mg
• Corn snack, extruded
  
  120 mg
• Chocolate biscuit
  
  110 mg
• Butter cake
  
  100 mg
• Custard cream puff
  
  100 mg
• Hina-arare (kansai style)
  
  100 mg
• White chocolate
  
  96 mg
• Milk chocolate
  
  91 mg
• Custard cream bun
  
  85 mg
• Biscuit (hard)
  
  69 mg
• Wheat flour cracker (nanbu-senbei, with sesame seeds)
  
  67 mg
• Geppei
  
  67 mg
• Potato chip (fabricated)
  
  64 mg
• Pretzel
  
  64 mg
• Cracker (soda)
  
  62 mg
• Waffle (custard cream)
  
  62 mg
• Short cake
  
  61 mg
• Steamed bread, Chinese style (meat and vegetable)
  
  60 mg