Arachidonic acid Content of Milks
(41 - 44)
0 mg
(per 30 g edible portion)
Whipping cream (vegetable fat)
0 mg
(per 150 g edible portion)
Cream (vegetable fat)
0 mg
(per 8 g edible portion)
Modified milk powder
0 mg
(per 150 g edible portion)
Raw milk (jersey)
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