Confectioneries High in Arachidonic acid (per 100 g edible portion)

• Custard cream puff
  
  89 mg
• Butter cake
  
  71 mg
• Sponge cake
  
  71 mg
• Bavarian cream
  
  68 mg
• Waffle (custard cream)
  
  65 mg
• Short cake
  
  64 mg
• Kasutera
  
  61 mg
• Custard cream bun
  
  48 mg
• Custard pudding
  
  44 mg
• Wheat flour cracker (kawara-senbei)
  
  38 mg
• Taruto
  
  36 mg
• Doughnut (cake type)
  
  35 mg
• Boro (soba-boro)
  
  35 mg
• Hot cake
  
  32 mg
• Boro (eisei-boro)
  
  31 mg
• Dorayaki
  
  29 mg
• Chinese style cookie
  
  28 mg
• Manju (to-manju)
  
  23 mg
• Sable, shortbread
  
  21 mg
• Biscuit (soft)
  
  16 mg