Arachidonic acid Content of Milks
102 mg
(per 150 g edible portion)
Cream (milk fat)
17 mg
(per 30 g edible portion)
Whipping cream (milk fat)
38 mg
(per 100 g edible portion)
Natural cheese (blue)
6 mg
(per 15 g edible portion)
Natural cheese (cream)
2 mg
(per 5 g edible portion)
Natural cheese (parmesan)
2 mg
(per 6 g edible portion)
Whole milk powder
51 mg
(per 150 g edible portion)
Cream (milk and vegetable fat)
32 mg
(per 100 g edible portion)
Natural cheese (camambert)
19 mg
(per 60 g edible portion)
Ice cream (high fat)
9 mg
(per 30 g edible portion)
Whipping cream (milk and vegetable fat)
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