Confectioneries Low in Stearic acid (21st - 40th) (per 100 g edible portion)

• Daifuku-mochi
  
  7 mg
• Shiogama
  
  7 mg
• Uguisu-mochi
  
  8 mg
• Kintsuba
  
  8 mg
• Kushi-dango (adzuki bean paste)
  
  8 mg
• Wheat flour cracker (isobe-senbei)
  
  8 mg
• Matsukaze
  
  8 mg
• Aniri-namayatsuhashi
  
  9 mg
• Kushi-dango (soy sauce)
  
  9 mg
• Yatsuhashi
  
  11 mg
• Rice cracker (amakara-senbei)
  
  20 mg
• Okoshi
  
  21 mg
• Rice cracker (shio-senbei)
  
  22 mg
• Rakugan (mugi-rakugan)
  
  22 mg
• Rice cracker (arare)
  
  31 mg
• Imagawayaki
  
  46 mg
• Manju (kuri-manju)
  
  59 mg
• Wheat flour cracker (maki-senbei)
  
  63 mg
• Manju (kasutera-manju)
  
  78 mg
• Hina-arare (kansai style)
  
  81 mg