The amount of Milks that contain 500 mg of α-Linolenic acid (1 - 10)

• 

  30 mg

  (per 8 g edible portion)

  Modified milk powder
  × 16.7
• 

  39 mg

  (per 15 g edible portion)

  Natural cheese (cheddar)
  × 12.8
• 

  536 mg

  (per 206 g edible portion)

  Natural cheese (emmental)
  × 0.9
• 

  330 mg

  (per 150 g edible portion)

  Cream (vegetable fat)
  × 1.5
• 

  11 mg

  (per 5 g edible portion)

  Natural cheese (parmesan)
  × 45.5
• 

  57 mg

  (per 30 g edible portion)

  Whipping cream (vegetable fat)
  × 8.8
• 

  27 mg

  (per 15 g edible portion)

  Natural cheese (cream)
  × 18.5
• 

  270 mg

  (per 150 g edible portion)

  Cream (milk and vegetable fat)
  × 1.9
• 

  34 mg

  (per 20 g edible portion)

  Process cheese
  × 14.7
• 

  48 mg

  (per 30 g edible portion)

  Whipping cream (milk and vegetable fat)
  × 10.4