Arachidonic acid Content of Confectioneries
(21 - 30)
8 mg
(per 105 g edible portion)
Steamed bread, Chinese style (meat and vegetable)
6 mg
(per 75 g edible portion)
Imagawayaki
3 mg
(per 48 g edible portion)
Doughnut (yeast-leavened)
5 mg
(per 105 g edible portion)
Danish pastry
2 mg
(per 60 g edible portion)
Cornet with chocolate cream
3 mg
(per 104 g edible portion)
Steamed bread, Chinese style (adzuki bean paste)
Tr
(per 24 g edible portion)
Chocolate biscuit
0 mg
(per 25 g edible portion)
Milk chocolate
0 mg
(per 40 g edible portion)
White chocolate
0 mg
(per 25 g edible portion)
Caramel
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