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

• Custard cream puff
  
  70 mg
• Waffle (custard cream)
  
  50 mg
• Bavarian cream
  
  47 mg
• Kasutera
  
  42 mg
• Sponge cake
  
  39 mg
• Custard cream bun
  
  37 mg
• Butter cake
  
  31 mg
• Short cake
  
  31 mg
• Wheat flour cracker (kawara-senbei)
  
  30 mg
• Taruto
  
  28 mg
• Doughnut (cake type)
  
  27 mg
• Boro (soba-boro)
  
  27 mg
• Boro (eisei-boro)
  
  25 mg
• Custard pudding
  
  24 mg
• Dorayaki
  
  22 mg
• Hot cake
  
  19 mg
• Manju (to-manju)
  
  18 mg
• Sable, shortbread
  
  16 mg
• Manju (kasutera-manju)
  
  12 mg
• Waffle (jam)
  
  11 mg