Confectioneries Low in Docosapentaenoic acid (n-3) (81st - 95th) (per 100 g edible portion)

• Boro (soba-boro)
  
  2 mg
• Doughnut (cake type)
  
  2 mg
• Pie (meat pie)
  
  2 mg
• Butter cake
  
  2 mg
• Hot cake
  
  2 mg
• Jelly (milk)
  
  2 mg
• Steamed bread, Chinese style (meat and vegetable)
  
  3 mg
• Custard cream bun
  
  3 mg
• Sponge cake
  
  4 mg
• Waffle (custard cream)
  
  4 mg
• Kasutera
  
  5 mg
• Custard cream puff
  
  5 mg
• Custard pudding
  
  5 mg
• Short cake
  
  6 mg
• Bavarian cream
  
  7 mg