Confectioneries Low in Docosapentaenoic acid (n-3) (61st - 80th) (per 100 g edible portion)

• Caramel
  
  0 mg
• Butterscotch
  
  0 mg
• Brittles
  
  0 mg
• Chocolate biscuit
  
  0 mg
• White chocolate
  
  0 mg
• Milk chocolate
  
  0 mg
• Imagawayaki
  
  Tr
• Cornet with chocolate cream
  
  Tr
• Danish pastry
  
  Tr
• Doughnut (yeast-leavened)
  
  Tr
• Manju (kasutera-manju)
  
  1 mg
• Manju (kuri-manju)
  
  1 mg
• Manju (to-manju)
  
  1 mg
• Wheat flour cracker (maki-senbei)
  
  1 mg
• Waffle (jam)
  
  1 mg
• Sable, shortbread
  
  1 mg
• Taruto
  
  2 mg
• Dorayaki
  
  2 mg
• Wheat flour cracker (kawara-senbei)
  
  2 mg
• Boro (eisei-boro)
  
  2 mg