Icosadienoic acid Content of Confectioneries
(21 - 30)
1 mg
(per 30 g edible portion)
Manju (kasutera-manju)
-
(per 48 g edible portion)
Doughnut (yeast-leavened)
1 mg
(per 105 g edible portion)
Danish pastry
-
(per 30 g edible portion)
Manju (kuri-manju)
1 mg
(per 75 g edible portion)
Imagawayaki
Tr
(per 60 g edible portion)
Cornet with chocolate cream
Tr
(per 25 g edible portion)
Chatsu
0 mg
(per 25 g edible portion)
Milk chocolate
0 mg
(per 40 g edible portion)
White chocolate
0 mg
(per 24 g edible portion)
Chocolate biscuit
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