Confectioneries High in Myristic acid (61st - 80th) (per 100 g edible portion)

• Okoshi
  
  5 mg
• Manju (to-manju)
  
  5 mg
• Kushi-dango (soy sauce)
  
  5 mg
• Mishima-mame
  
  4 mg
• Shiogama
  
  4 mg
• Manju (kasutera-manju)
  
  4 mg
• Daifuku-mochi
  
  4 mg
• Kushi-dango (adzuki bean paste)
  
  4 mg
• Kusa-mochi
  
  4 mg
• Kirizansho
  
  4 mg
• Kibi-dango
  
  4 mg
• Karukan
  
  4 mg
• Kashiwa-mochi
  
  4 mg
• Rakugan (regular)
  
  3 mg
• Wheat flour cracker (nanbu-senbei, with sesame seeds)
  
  3 mg
• Wheat flour cracker (maki-senbei)
  
  3 mg
• Gokabo
  
  3 mg
• Yubeshi
  
  3 mg
• Manju (kuri-manju)
  
  3 mg
• Chimaki
  
  3 mg