Arachidic acid Content of Milks
(Initial N)
50 mg
(per 100 g edible portion)
Natural cheese (blue)
40 mg
(per 100 g edible portion)
Natural cheese (camambert)
9 mg
(per 15 g edible portion)
Natural cheese (cheddar)
2 mg
(per 30 g edible portion)
Natural cheese (cottage)
8 mg
(per 15 g edible portion)
Natural cheese (cream)
58 mg
(per 176 g edible portion)
Natural cheese (edam)
115 mg
(per 206 g edible portion)
Natural cheese (emmental)
3 mg
(per 15 g edible portion)
Natural cheese (gouda)
2 mg
(per 5 g edible portion)
Natural cheese (parmesan)
