Confectioneries Low in Arachidic acid (61st - 80th) (per 100 g edible portion)

• Steamed bread, Chinese style (adzuki bean paste)
  
  17 mg
• Mishima-mame
  
  18 mg
• Custard cream bun
  
  22 mg
• Chatsu
  
  23 mg
• Caramel
  
  23 mg
• Geppei
  
  24 mg
• Cracker (soda)
  
  30 mg
• Custard cream puff
  
  32 mg
• Butter cake
  
  33 mg
• Biscuit (hard)
  
  33 mg
• Doughnut (cake type)
  
  39 mg
• Karinto (sugar)
  
  47 mg
• Karinto (brown sugar)
  
  50 mg
• Cornet with chocolate cream
  
  51 mg
• Pie (apple pie)
  
  51 mg
• Wafer
  
  52 mg
• Chinese style cookie
  
  54 mg
• Wheat flour cracker (nanbu-senbei, with sesame seeds)
  
  56 mg
• Sable, shortbread
  
  66 mg
• Cracker (oil-sprayed)
  
  72 mg