Confectioneries Low in Oleic acid (21st - 40th) (per 100 g edible portion)

• Kusa-mochi
  
  63 mg
• Karukan
  
  68 mg
• Kibi-dango
  
  68 mg
• Kirizansho
  
  68 mg
• Kushi-dango (adzuki bean paste)
  
  68 mg
• Daifuku-mochi
  
  68 mg
• Wheat flour cracker (isobe-senbei)
  
  69 mg
• Matsukaze
  
  69 mg
• Kushi-dango (soy sauce)
  
  90 mg
• Yatsuhashi
  
  110 mg
• Rakugan (mugi-rakugan)
  
  150 mg
• Rice cracker (amakara-senbei)
  
  200 mg
• Okoshi
  
  220 mg
• Rice cracker (shio-senbei)
  
  230 mg
• Imagawayaki
  
  240 mg
• Manju (kuri-manju)
  
  300 mg
• Rice cracker (arare)
  
  320 mg
• Wheat flour cracker (maki-senbei)
  
  330 mg
• Manju (kasutera-manju)
  
  390 mg
• Yubeshi
  
  530 mg