Confectioneries Low in Linoleic acid (41st - 60th) (per 100 g edible portion)

• Wheat flour cracker (isobe-senbei)
  
  390 mg
• Matsukaze
  
  390 mg
• Custard pudding
  
  400 mg
• Taruto
  
  410 mg
• Wheat flour cracker (maki-senbei)
  
  430 mg
• Dorayaki
  
  460 mg
• Rice cracker (arare)
  
  470 mg
• Kasutera
  
  670 mg
• Geppei
  
  720 mg
• Sponge cake
  
  720 mg
• Bavarian cream
  
  720 mg
• Rakugan (mugi-rakugan)
  
  730 mg
• Hot cake
  
  740 mg
• Wheat flour cracker (kawara-senbei)
  
  750 mg
• Boro (soba-boro)
  
  760 mg
• Short cake
  
  770 mg
• Wafer
  
  840 mg
• Cracker (soda)
  
  890 mg
• Milk chocolate
  
  990 mg
• Butter cake
  
  1000 mg