Confectioneries Low in Oleic acid (41st - 60th) (per 100 g edible portion)

• Manju (to-manju)
  
  560 mg
• Jelly (milk)
  
  580 mg
• Hina-arare (kansai style)
  
  640 mg
• Dorayaki
  
  710 mg
• Boro (eisei-boro)
  
  740 mg
• Taruto
  
  850 mg
• Hina-arare (kanto style)
  
  880 mg
• Waffle (jam)
  
  910 mg
• Wheat flour cracker (kawara-senbei)
  
  960 mg
• Boro (soba-boro)
  
  1000 mg
• Gokabo
  
  1100 mg
• Steamed bread, Chinese style (meat and vegetable)
  
  1200 mg
• Butterscotch
  
  1200 mg
• Chatsu
  
  1400 mg
• Custard pudding
  
  1400 mg
• Kasutera
  
  1500 mg
• Mishima-mame
  
  1500 mg
• Hot cake
  
  1600 mg
• Sponge cake
  
  1800 mg
• Caramel
  
  1900 mg