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

• Brittles
  
  0 mg
• Milk chocolate
  
  0 mg
• Danish pastry
  
  Tr
• Doughnut (yeast-leavened)
  
  Tr
• Russian cake
  
  Tr
• Chocolate biscuit
  
  Tr
• Custard cream puff
  
  1 mg
• Doughnut (cake type)
  
  1 mg
• Custard cream bun
  
  2 mg
• Waffle (custard cream)
  
  2 mg
• Waffle (jam)
  
  2 mg
• Cornet with chocolate cream
  
  3 mg
• Hot cake
  
  4 mg
• Custard pudding
  
  4 mg
• Biscuit (hard)
  
  4 mg
• Jelly (milk)
  
  7 mg
• Caramel
  
  9 mg
• Short cake
  
  12 mg
• Bavarian cream
  
  13 mg
• White chocolate
  
  13 mg