Henicosapentaenoic acid Content of Confectioneries
(21 - 30)
0 mg
(per 110 g edible portion)
Pie (apple pie)
0 mg
(per 35 g edible portion)
Doughnut (cake type)
0 mg
(per 48 g edible portion)
Doughnut (yeast-leavened)
0 mg
(per 105 g edible portion)
Danish pastry
0 mg
(per 75 g edible portion)
Short cake
0 mg
(per 230 g edible portion)
Sponge cake
0 mg
(per 45 g edible portion)
Custard cream puff
0 mg
(per 60 g edible portion)
Cornet with chocolate cream
0 mg
(per 80 g edible portion)
Custard cream bun
0 mg
(per 24 g edible portion)
Yatsuhashi
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