Confectioneries High in Pentadecanoic acid (1st - 20th) (per 100 g edible portion)

• Butter cake
  
  230 mg
• Biscuit (soft)
  
  130 mg
• Butterscotch
  
  69 mg
• White chocolate
  
  66 mg
• Bavarian cream
  
  57 mg
• Milk chocolate
  
  56 mg
• Short cake
  
  53 mg
• Chocolate biscuit
  
  40 mg
• Caramel
  
  40 mg
• Chinese style cookie
  
  36 mg
• Puff pie
  
  29 mg
• Jelly (milk)
  
  29 mg
• Wafer
  
  24 mg
• Biscuit (hard)
  
  21 mg
• Custard pudding
  
  21 mg
• Russian cake
  
  19 mg
• Hot cake
  
  19 mg
• Cornet with chocolate cream
  
  18 mg
• Corn snack, extruded
  
  17 mg
• Cracker (oil-sprayed)
  
  17 mg