Confectioneries Low in α-Linolenic acid (41st - 60th) (per 100 g edible portion)

• Butterscotch
  
  26 mg
• Manju (to-manju)
  
  27 mg
• Manju (kuri-manju)
  
  28 mg
• Manju (kasutera-manju)
  
  29 mg
• Okoshi
  
  29 mg
• Aniri-namayatsuhashi
  
  32 mg
• Chatsu
  
  33 mg
• Wheat flour cracker (kawara-senbei)
  
  34 mg
• Waffle (jam)
  
  34 mg
• Brittles
  
  34 mg
• Boro (soba-boro)
  
  36 mg
• Dorayaki
  
  38 mg
• Caramel
  
  38 mg
• Hot cake
  
  43 mg
• Wheat flour cracker (nanbu-senbei, with peanuts)
  
  45 mg
• Rakugan (mugi-rakugan)
  
  45 mg
• Kintsuba
  
  46 mg
• Steamed bread, Chinese style (adzuki bean paste)
  
  46 mg
• Wafer
  
  53 mg
• Bavarian cream
  
  54 mg