Myristic acid Content of Confectioneries
1840 mg
(per 80 g edible portion)
Butter cake
252 mg
(per 18 g edible portion)
Biscuit (soft)
300 mg
(per 25 g edible portion)
Caramel
156 mg
(per 23 g edible portion)
Butterscotch
465 mg
(per 75 g edible portion)
Short cake
244 mg
(per 40 g edible portion)
White chocolate
70 mg
(per 12 g edible portion)
Wafer
125 mg
(per 25 g edible portion)
Milk chocolate
90 mg
(per 20 g edible portion)
Cracker (oil-sprayed)
84 mg
(per 24 g edible portion)
Chocolate biscuit
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