Confectioneries Low in Icosenoic acid (21st - 40th) (per 100 g edible portion)

• Kushi-dango (adzuki bean paste)
  
  1 mg
• Kushi-dango (soy sauce)
  
  1 mg
• Sakura-mochi (kanto style)
  
  1 mg
• Daifuku-mochi
  
  1 mg
• Chimaki
  
  1 mg
• Manju (mushi-manju)
  
  1 mg
• Monaka
  
  1 mg
• Imagawayaki
  
  2 mg
• Yatsuhashi
  
  2 mg
• Manju (kasutera-manju)
  
  3 mg
• Manju (kuri-manju)
  
  3 mg
• Okoshi
  
  3 mg
• Wheat flour cracker (isobe-senbei)
  
  3 mg
• Rice cracker (amakara-senbei)
  
  3 mg
• Rice cracker (shio-senbei)
  
  3 mg
• Matsukaze
  
  3 mg
• Manju (to-manju)
  
  4 mg
• Wheat flour cracker (maki-senbei)
  
  4 mg
• Boro (eisei-boro)
  
  4 mg
• Taruto
  
  5 mg