Confectioneries High in Icosatrienoic acid (per 100 g edible portion)

• Butter cake
  
  26 mg
• Bavarian cream
  
  12 mg
• Short cake
  
  11 mg
• Custard cream puff
  
  10 mg
• Waffle (custard cream)
  
  8 mg
• Sponge cake
  
  8 mg
• Kasutera
  
  7 mg
• Butterscotch
  
  6 mg
• Custard pudding
  
  6 mg
• Custard cream bun
  
  6 mg
• Hot cake
  
  5 mg
• Doughnut (cake type)
  
  4 mg
• Boro (soba-boro)
  
  4 mg
• Wheat flour cracker (kawara-senbei)
  
  4 mg
• Taruto
  
  4 mg
• Jelly (milk)
  
  3 mg
• Boro (eisei-boro)
  
  3 mg
• Dorayaki
  
  3 mg
• Sable, shortbread
  
  2 mg
• Waffle (jam)
  
  2 mg