Confectioneries Low in Stearic acid (61st - 80th) (per 100 g edible portion)

• Hot cake
  
  380 mg
• Sponge cake
  
  400 mg
• Custard pudding
  
  410 mg
• Cracker (soda)
  
  480 mg
• Rice cracker (age-senbei)
  
  520 mg
• Wheat flour cracker (nanbu-senbei, with sesame seeds)
  
  540 mg
• Steamed bread, Chinese style (adzuki bean paste)
  
  550 mg
• Butterscotch
  
  570 mg
• Custard cream bun
  
  580 mg
• Doughnut (cake type)
  
  590 mg
• Waffle (custard cream)
  
  590 mg
• Imo-karinto
  
  600 mg
• Biscuit (hard)
  
  680 mg
• Doughnut (yeast-leavened)
  
  740 mg
• Brittles
  
  770 mg
• Custard cream puff
  
  870 mg
• Sable, shortbread
  
  920 mg
• Bavarian cream
  
  1000 mg
• Wheat flour snack, extruded
  
  1000 mg
• Corn snack, extruded
  
  1000 mg