Confectioneries High in Icosadienoic acid (21st - 32nd) (per 100 g edible portion)

• Manju (to-manju)
  
  3 mg
• Dorayaki
  
  3 mg
• Sable, shortbread
  
  2 mg
• Waffle (jam)
  
  2 mg
• Wheat flour cracker (nanbu-senbei, with peanuts)
  
  2 mg
• Manju (kasutera-manju)
  
  2 mg
• Jelly (milk)
  
  1 mg
• Doughnut (yeast-leavened)
  
  1 mg
• Danish pastry
  
  1 mg
• Wheat flour cracker (maki-senbei)
  
  1 mg
• Manju (kuri-manju)
  
  1 mg
• Imagawayaki
  
  1 mg