Palmitic acid (iso) Content of Confectioneries
(1 - 10)
41 mg
(per 80 g edible portion)
Butter cake
5 mg
(per 18 g edible portion)
Biscuit (soft)
3 mg
(per 23 g edible portion)
Butterscotch
5 mg
(per 40 g edible portion)
White chocolate
9 mg
(per 75 g edible portion)
Short cake
2 mg
(per 25 g edible portion)
Caramel
1 mg
(per 18 g edible portion)
Biscuit (hard)
6 mg
(per 140 g edible portion)
Custard pudding
2 mg
(per 60 g edible portion)
Hot cake
2 mg
(per 60 g edible portion)
Cornet with chocolate cream
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