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

• Kusa-mochi
  
  110 mg
• Uguisu-mochi
  
  120 mg
• Kushi-dango (adzuki bean paste)
  
  120 mg
• Butterscotch
  
  120 mg
• Kushi-dango (soy sauce)
  
  130 mg
• Sakura-mochi (kanto style)
  
  130 mg
• Aniri-namayatsuhashi
  
  140 mg
• Kintsuba
  
  170 mg
• Manju (mushi-manju)
  
  170 mg
• Yatsuhashi
  
  170 mg
• Okoshi
  
  220 mg
• Imagawayaki
  
  280 mg
• Manju (kuri-manju)
  
  280 mg
• Boro (eisei-boro)
  
  280 mg
• Rice cracker (amakara-senbei)
  
  300 mg
• Caramel
  
  310 mg
• Manju (kasutera-manju)
  
  330 mg
• Rice cracker (shio-senbei)
  
  330 mg
• Manju (to-manju)
  
  350 mg
• Waffle (jam)
  
  380 mg