Arachidic acid Content of Milks
(21 - 30)
1 mg
(per 5 g edible portion)
Coffee whitener (liquid, milk and vegetable fat)
17 mg
(per 120 g edible portion)
Ice cream (soft type)
5 mg
(per 42 g edible portion)
Ice milk
2 mg
(per 16 g edible portion)
Evaporated whole milk
14 mg
(per 150 g edible portion)
Raw milk (jersey)
12 mg
(per 150 g edible portion)
Goat milk
12 mg
(per 150 g edible portion)
Milk containing recombined milk (high fat)
2 mg
(per 30 g edible portion)
Natural cheese (cottage)
4 mg
(per 60 g edible portion)
Lactic ice (low fat)
9 mg
(per 150 g edible portion)
Ordinary liquid milk
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