Confectioneries High in Decanoic acid (1st - 20th) (per 100 g edible portion)

• Butter cake
  
  570 mg
• Caramel
  
  310 mg
• Biscuit (soft)
  
  310 mg
• Butterscotch
  
  170 mg
• Bavarian cream
  
  160 mg
• Short cake
  
  160 mg
• Wafer
  
  140 mg
• White chocolate
  
  130 mg
• Milk chocolate
  
  110 mg
• Cracker (oil-sprayed)
  
  91 mg
• Jelly (milk)
  
  75 mg
• Chocolate biscuit
  
  74 mg
• Cracker (soda)
  
  72 mg
• Biscuit (hard)
  
  55 mg
• Cornet with chocolate cream
  
  50 mg
• Pretzel
  
  45 mg
• Danish pastry
  
  44 mg
• Corn snack, extruded
  
  41 mg
• Custard pudding
  
  41 mg
• Hot cake
  
  41 mg