Arachidic acid Content of Milks
111 mg
(per 150 g edible portion)
Cream (milk fat)
6 mg
(per 8 g edible portion)
Modified milk powder
19 mg
(per 30 g edible portion)
Whipping cream (milk fat)
9 mg
(per 15 g edible portion)
Natural cheese (cheddar)
115 mg
(per 206 g edible portion)
Natural cheese (emmental)
8 mg
(per 15 g edible portion)
Natural cheese (cream)
50 mg
(per 100 g edible portion)
Natural cheese (blue)
2 mg
(per 5 g edible portion)
Natural cheese (parmesan)
8 mg
(per 20 g edible portion)
Process cheese
10 mg
(per 25 g edible portion)
Cheese spread
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