Confectioneries Low in Icosenoic acid (61st - 80th) (per 100 g edible portion)

• White chocolate
  
  18 mg
• Bavarian cream
  
  19 mg
• Geppei
  
  20 mg
• Short cake
  
  21 mg
• Waffle (custard cream)
  
  21 mg
• Wheat flour cracker (nanbu-senbei, with sesame seeds)
  
  22 mg
• Custard cream bun
  
  23 mg
• Cracker (soda)
  
  23 mg
• Steamed bread, Chinese style (meat and vegetable)
  
  24 mg
• Chocolate biscuit
  
  25 mg
• Steamed bread, Chinese style (adzuki bean paste)
  
  27 mg
• Cornet with chocolate cream
  
  29 mg
• Custard cream puff
  
  36 mg
• Pie (apple pie)
  
  36 mg
• Wafer
  
  36 mg
• Butter cake
  
  45 mg
• Doughnut (cake type)
  
  47 mg
• Corn snack, extruded
  
  47 mg
• Potato chip (fabricated)
  
  50 mg
• Biscuit (hard)
  
  52 mg