Myristic acid Content of Confectioneries
(51 - 60)
1 mg
(per 30 g edible portion)
Manju (kasutera-manju)
5 mg
(per 130 g edible portion)
Daifuku-mochi
6 mg
(per 140 g edible portion)
Kushi-dango (adzuki bean paste)
5 mg
(per 130 g edible portion)
Kusa-mochi
2 mg
(per 45 g edible portion)
Kibi-dango
2 mg
(per 57 g edible portion)
Karukan
2 mg
(per 50 g edible portion)
Kashiwa-mochi
1 mg
(per 18 g edible portion)
Wheat flour cracker (nanbu-senbei, with sesame seeds)
1 mg
(per 35 g edible portion)
Yubeshi
1 mg
(per 30 g edible portion)
Manju (kuri-manju)
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