Confectioneries High in Myristoleic acid (21st - 35th) (per 100 g edible portion)

• Steamed bread, Chinese style (adzuki bean paste)
  
  7 mg
• Waffle (jam)
  
  6 mg
• Custard cream puff
  
  6 mg
• Cracker (soda)
  
  4 mg
• Doughnut (cake type)
  
  4 mg
• Kasutera
  
  4 mg
• Russian cake
  
  2 mg
• Sponge cake
  
  2 mg
• Sable, shortbread
  
  1 mg
• Boro (soba-boro)
  
  1 mg
• Boro (eisei-boro)
  
  1 mg
• Wheat flour cracker (kawara-senbei)
  
  1 mg
• Manju (to-manju)
  
  1 mg
• Dorayaki
  
  1 mg
• Taruto
  
  1 mg