Confectioneries High in Heptadecenoic acid (21st - 40th) (per 100 g edible portion)

• Custard cream puff
  
  9 mg
• Waffle (custard cream)
  
  8 mg
• Caramel
  
  7 mg
• Jelly (milk)
  
  7 mg
• Hot cake
  
  7 mg
• Custard cream bun
  
  7 mg
• Wheat flour cracker (nanbu-senbei, with peanuts)
  
  7 mg
• Russian cake
  
  6 mg
• Cracker (soda)
  
  6 mg
• Wafer
  
  6 mg
• Steamed bread, Chinese style (meat and vegetable)
  
  6 mg
• Kasutera
  
  6 mg
• Custard pudding
  
  5 mg
• Cornet with chocolate cream
  
  5 mg
• Doughnut (cake type)
  
  4 mg
• Mishima-mame
  
  4 mg
• Waffle (jam)
  
  3 mg
• Boro (soba-boro)
  
  3 mg
• Boro (eisei-boro)
  
  3 mg
• Wheat flour cracker (kawara-senbei)
  
  3 mg