Confectioneries High in Myristoleic acid (per 100 g edible portion)

• Butter cake
  
  190 mg
• Biscuit (soft)
  
  70 mg
• Butterscotch
  
  62 mg
• Chinese style cookie
  
  56 mg
• White chocolate
  
  50 mg
• Bavarian cream
  
  47 mg
• Short cake
  
  44 mg
• Milk chocolate
  
  36 mg
• Caramel
  
  34 mg
• Chocolate biscuit
  
  24 mg
• Jelly (milk)
  
  24 mg
• Wafer
  
  18 mg
• Custard pudding
  
  16 mg
• Hot cake
  
  14 mg
• Biscuit (hard)
  
  13 mg
• Cracker (oil-sprayed)
  
  12 mg
• Cornet with chocolate cream
  
  12 mg
• Waffle (custard cream)
  
  10 mg
• Custard cream bun
  
  9 mg
• Pretzel
  
  8 mg