Confectioneries High in Icosenoic acid (41st - 60th) (per 100 g edible portion)

• Boro (soba-boro)
  
  16 mg
• Milk chocolate
  
  15 mg
• Hot cake
  
  14 mg
• Sponge cake
  
  13 mg
• Mishima-mame
  
  13 mg
• Caramel
  
  11 mg
• Kasutera
  
  11 mg
• Butterscotch
  
  10 mg
• Hina-arare (kanto style)
  
  10 mg
• Custard pudding
  
  9 mg
• Rakugan (mugi-rakugan)
  
  9 mg
• Gokabo
  
  9 mg
• Hina-arare (kansai style)
  
  8 mg
• Wheat flour cracker (kawara-senbei)
  
  8 mg
• Yubeshi
  
  8 mg
• Waffle (jam)
  
  7 mg
• Chatsu
  
  7 mg
• Jelly (milk)
  
  6 mg
• Rice cracker (arare)
  
  5 mg
• Dorayaki
  
  5 mg