α-Linolenic acid Content of Milks
30 mg
(per 8 g edible portion)
Modified milk powder
39 mg
(per 15 g edible portion)
Natural cheese (cheddar)
536 mg
(per 206 g edible portion)
Natural cheese (emmental)
330 mg
(per 150 g edible portion)
Cream (vegetable fat)
11 mg
(per 5 g edible portion)
Natural cheese (parmesan)
57 mg
(per 30 g edible portion)
Whipping cream (vegetable fat)
27 mg
(per 15 g edible portion)
Natural cheese (cream)
270 mg
(per 150 g edible portion)
Cream (milk and vegetable fat)
34 mg
(per 20 g edible portion)
Process cheese
48 mg
(per 30 g edible portion)
Whipping cream (milk and vegetable fat)
<
1
…
5
>
