Confectioneries Low in Docosapentaenoic acid (n-6) (21st - 40th) (per 100 g edible portion)

• Nerikiri
  
  0 mg
• Manju (kasutera-manju)
  
  0 mg
• Manju (kuri-manju)
  
  0 mg
• Manju (to-manju)
  
  0 mg
• Manju (mushi-manju)
  
  0 mg
• Steamed bread, Chinese style (adzuki bean paste)
  
  0 mg
• Steamed bread, Chinese style (meat and vegetable)
  
  0 mg
• Monaka
  
  0 mg
• Yubeshi
  
  0 mg
• Yokan (mushi-yokan)
  
  0 mg
• Imo-karinto
  
  0 mg
• Okoshi
  
  0 mg
• Onoroke-mame
  
  0 mg
• Karinto (brown sugar)
  
  0 mg
• Karinto (sugar)
  
  0 mg
• Gokabo
  
  0 mg
• Wheat flour cracker (isobe-senbei)
  
  0 mg
• Wheat flour cracker (kawara-senbei)
  
  0 mg
• Wheat flour cracker (maki-senbei)
  
  0 mg
• Wheat flour cracker (nanbu-senbei, with sesame seeds)
  
  0 mg