Myristoleic acid Content of Milks
59 mg
(per 15 g edible portion)
Natural cheese (cheddar)
555 mg
(per 150 g edible portion)
Cream (milk fat)
96 mg
(per 30 g edible portion)
Whipping cream (milk fat)
60 mg
(per 20 g edible portion)
Process cheese
45 mg
(per 15 g edible portion)
Natural cheese (cream)
597 mg
(per 206 g edible portion)
Natural cheese (emmental)
14 mg
(per 5 g edible portion)
Natural cheese (parmesan)
17 mg
(per 6 g edible portion)
Whole milk powder
475 mg
(per 176 g edible portion)
Natural cheese (edam)
39 mg
(per 15 g edible portion)
Natural cheese (gouda)
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