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

• Geppei
  
  11 mg
• Wheat flour cracker (nanbu-senbei, with peanuts)
  
  11 mg
• Sponge cake
  
  11 mg
• Doughnut (yeast-leavened)
  
  12 mg
• Cracker (soda)
  
  13 mg
• Hot cake
  
  15 mg
• Onoroke-mame
  
  16 mg
• Jelly (milk)
  
  16 mg
• Custard cream bun
  
  17 mg
• Danish pastry
  
  17 mg
• Doughnut (cake type)
  
  17 mg
• Pie (apple pie)
  
  18 mg
• Custard pudding
  
  18 mg
• Steamed bread, Chinese style (adzuki bean paste)
  
  19 mg
• Cornet with chocolate cream
  
  21 mg
• Waffle (custard cream)
  
  21 mg
• Wafer
  
  23 mg
• Pretzel
  
  25 mg
• Butterscotch
  
  26 mg
• Custard cream puff
  
  29 mg