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

• Kashiwa-mochi
  
  14 mg
• Kusa-mochi
  
  14 mg
• Manju (kuzu-manju)
  
  15 mg
• Yokan (neri-yokan)
  
  15 mg
• Taruto
  
  16 mg
• Rice cracker (arare)
  
  17 mg
• Uguisu-mochi
  
  18 mg
• Sakura-mochi (kanto style)
  
  18 mg
• Yokan (mushi-yokan)
  
  18 mg
• Rakugan (morokoshi-rakugan)
  
  18 mg
• Imagawayaki
  
  21 mg
• Wheat flour cracker (isobe-senbei)
  
  21 mg
• Wheat flour cracker (maki-senbei)
  
  21 mg
• Matsukaze
  
  21 mg
• Custard pudding
  
  21 mg
• Nerikiri
  
  22 mg
• Monaka
  
  23 mg
• Sponge cake
  
  23 mg
• Manju (mushi-manju)
  
  24 mg
• Kasutera
  
  25 mg