Myristoleic acid Content of Confectioneries
152 mg
(per 80 g edible portion)
Butter cake
13 mg
(per 18 g edible portion)
Biscuit (soft)
14 mg
(per 23 g edible portion)
Butterscotch
20 mg
(per 40 g edible portion)
White chocolate
33 mg
(per 75 g edible portion)
Short cake
9 mg
(per 25 g edible portion)
Milk chocolate
9 mg
(per 25 g edible portion)
Caramel
6 mg
(per 24 g edible portion)
Chocolate biscuit
2 mg
(per 12 g edible portion)
Wafer
22 mg
(per 140 g edible portion)
Custard pudding
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