Behenic acid Content of Confectioneries
(21 - 30)
6 mg
(per 25 g edible portion)
Sable, shortbread
3 mg
(per 12 g edible portion)
Wafer
7 mg
(per 35 g edible portion)
Doughnut (cake type)
11 mg
(per 60 g edible portion)
Cornet with chocolate cream
3 mg
(per 18 g edible portion)
Biscuit (hard)
10 mg
(per 80 g edible portion)
Butter cake
3 mg
(per 25 g edible portion)
Caramel
5 mg
(per 45 g edible portion)
Custard cream puff
7 mg
(per 80 g edible portion)
Custard cream bun
4 mg
(per 56 g edible portion)
Geppei
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