Confectioneries High in Pentadecanoic acid (ant) (per 100 g edible portion)

• Butter cake
  
  99 mg
• Biscuit (soft)
  
  51 mg
• Butterscotch
  
  31 mg
• White chocolate
  
  27 mg
• Bavarian cream
  
  26 mg
• Short cake
  
  24 mg
• Milk chocolate
  
  23 mg
• Caramel
  
  18 mg
• Chocolate biscuit
  
  15 mg
• Jelly (milk)
  
  14 mg
• Custard pudding
  
  9 mg
• Hot cake
  
  8 mg
• Biscuit (hard)
  
  7 mg
• Cornet with chocolate cream
  
  7 mg
• Waffle (custard cream)
  
  5 mg
• Custard cream bun
  
  4 mg
• Waffle (jam)
  
  3 mg
• Doughnut (cake type)
  
  2 mg
• Custard cream puff
  
  2 mg
• Russian cake
  
  1 mg