Icosenoic acid Content of Confectioneries
(31 - 40)
16 mg
(per 75 g edible portion)
Short cake
11 mg
(per 56 g edible portion)
Geppei
7 mg
(per 40 g edible portion)
White chocolate
1 mg
(per 6 g edible portion)
Boro (soba-boro)
4 mg
(per 25 g edible portion)
Milk chocolate
8 mg
(per 60 g edible portion)
Hot cake
30 mg
(per 230 g edible portion)
Sponge cake
3 mg
(per 25 g edible portion)
Caramel
4 mg
(per 40 g edible portion)
Kasutera
2 mg
(per 23 g edible portion)
Butterscotch
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