Confectioneries Low in Icosadienoic acid (81st - 100th) (per 100 g edible portion)

• Hot cake
  
  3 mg
• Taruto
  
  4 mg
• Wheat flour cracker (kawara-senbei)
  
  4 mg
• Boro (eisei-boro)
  
  4 mg
• Doughnut (cake type)
  
  4 mg
• Butter cake
  
  4 mg
• Boro (soba-boro)
  
  5 mg
• Custard cream bun
  
  5 mg
• Custard pudding
  
  6 mg
• Sponge cake
  
  7 mg
• Short cake
  
  7 mg
• Pie (meat pie)
  
  7 mg
• Waffle (custard cream)
  
  7 mg
• Kasutera
  
  8 mg
• Bavarian cream
  
  8 mg
• Cracker (oil-sprayed)
  
  8 mg
• Steamed bread, Chinese style (meat and vegetable)
  
  10 mg
• Custard cream puff
  
  10 mg
• Steamed bread, Chinese style (adzuki bean paste)
  
  12 mg
• Chinese style cookie
  
  100 mg