Icosadienoic acid Content of Confectioneries
(1 - 10)
12 mg
(per 104 g edible portion)
Steamed bread, Chinese style (adzuki bean paste)
5 mg
(per 45 g edible portion)
Custard cream puff
11 mg
(per 105 g edible portion)
Steamed bread, Chinese style (meat and vegetable)
2 mg
(per 20 g edible portion)
Cracker (oil-sprayed)
3 mg
(per 40 g edible portion)
Kasutera
2 mg
(per 35 g edible portion)
Waffle (custard cream)
5 mg
(per 75 g edible portion)
Short cake
16 mg
(per 230 g edible portion)
Sponge cake
8 mg
(per 140 g edible portion)
Custard pudding
4 mg
(per 80 g edible portion)
Custard cream bun
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