Confectioneries Low in Icosadienoic acid (61st - 80th) (per 100 g edible portion)
- Brittles
- Chocolate biscuit
- White chocolate
- Milk chocolate
- Chatsu
- Rakugan (mugi-rakugan)
- Cornet with chocolate cream
- Russian cake
- Imagawayaki
- Manju (kuri-manju)
- Wheat flour cracker (maki-senbei)
- Danish pastry
- Doughnut (yeast-leavened)
- Jelly (milk)
- Manju (kasutera-manju)
- Wheat flour cracker (nanbu-senbei, with peanuts)
- Waffle (jam)
- Sable, shortbread
- Dorayaki
- Manju (to-manju)