Confectioneries Low in Octanoic acid (81st - 97th) (per 100 g edible portion)

• Cornet with chocolate cream
  
  34 mg
• Jelly (milk)
  
  35 mg
• Biscuit (hard)
  
  43 mg
• Corn snack, extruded
  
  48 mg
• Milk chocolate
  
  49 mg
• Danish pastry
  
  51 mg
• White chocolate
  
  53 mg
• Cracker (soda)
  
  74 mg
• Butterscotch
  
  77 mg
• Bavarian cream
  
  87 mg
• Short cake
  
  91 mg
• Pretzel
  
  96 mg
• Cracker (oil-sprayed)
  
  110 mg
• Wafer
  
  130 mg
• Biscuit (soft)
  
  150 mg
• Butter cake
  
  260 mg
• Caramel
  
  310 mg