Docosapentaenoic acid (n-3) Content of Confectioneries
(1 - 10)
5 mg
(per 75 g edible portion)
Short cake
7 mg
(per 140 g edible portion)
Custard pudding
2 mg
(per 45 g edible portion)
Custard cream puff
2 mg
(per 40 g edible portion)
Kasutera
1 mg
(per 35 g edible portion)
Waffle (custard cream)
9 mg
(per 230 g edible portion)
Sponge cake
2 mg
(per 80 g edible portion)
Custard cream bun
3 mg
(per 105 g edible portion)
Steamed bread, Chinese style (meat and vegetable)
1 mg
(per 60 g edible portion)
Hot cake
2 mg
(per 80 g edible portion)
Butter cake
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