Confectioneries Low in Triacylglycerol equivalents (21st - 40th) (per 100 g edible portion)

• Kushi-dango (adzuki bean paste)
  
  0.3 g
• Sakura-mochi (kanto style)
  
  0.3 g
• Daifuku-mochi
  
  0.3 g
• Manju (mushi-manju)
  
  0.3 g
• Aniri-namayatsuhashi
  
  0.4 g
• Kintsuba
  
  0.4 g
• Kushi-dango (soy sauce)
  
  0.4 g
• Yatsuhashi
  
  0.5 g
• Okoshi
  
  0.7 g
• Wheat flour cracker (isobe-senbei)
  
  0.7 g
• Matsukaze
  
  0.7 g
• Rice cracker (amakara-senbei)
  
  0.8 g
• Imagawayaki
  
  0.9 g
• Rice cracker (shio-senbei)
  
  0.9 g
• Manju (kuri-manju)
  
  1 g
• Manju (kasutera-manju)
  
  1.3 g
• Wheat flour cracker (maki-senbei)
  
  1.3 g
• Rice cracker (arare)
  
  1.3 g
• Rakugan (mugi-rakugan)
  
  1.5 g
• Manju (to-manju)
  
  1.6 g