Docosapentaenoic acid (n-6) Content of Confectioneries
(51 - 60)
0 mg
(per 104 g edible portion)
Steamed bread, Chinese style (adzuki bean paste)
0 mg
(per 30 g edible portion)
Manju (kuri-manju)
0 mg
(per 30 g edible portion)
Manju (kasutera-manju)
0 mg
(per 40 g edible portion)
Nerikiri
0 mg
(per 80 g edible portion)
Dorayaki
0 mg
(per 40 g edible portion)
Taruto
0 mg
(per 130 g edible portion)
Daifuku-mochi
0 mg
(per 110 g edible portion)
Sakura-mochi (kansai style)
0 mg
(per 56 g edible portion)
Geppei
0 mg
(per 130 g edible portion)
Kushi-dango (soy sauce)
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