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

• Caramel
  
  0 mg
• Brittles
  
  0 mg
• White chocolate
  
  0 mg
• Milk chocolate
  
  0 mg
• Russian cake
  
  Tr
• Chocolate biscuit
  
  Tr
• Steamed bread, Chinese style (adzuki bean paste)
  
  3 mg
• Cornet with chocolate cream
  
  4 mg
• Jelly (milk)
  
  4 mg
• Danish pastry
  
  5 mg
• Pie (meat pie)
  
  5 mg
• Doughnut (yeast-leavened)
  
  7 mg
• Imagawayaki
  
  8 mg
• Steamed bread, Chinese style (meat and vegetable)
  
  8 mg
• Butterscotch
  
  8 mg
• Manju (kuri-manju)
  
  11 mg
• Wheat flour cracker (maki-senbei)
  
  12 mg
• Waffle (jam)
  
  14 mg
• Manju (kasutera-manju)
  
  15 mg
• Biscuit (soft)
  
  16 mg