Milks High in Arachidonic acid (1st - 20th) (per 100 g edible portion)

• Cream (milk fat)
  
  68 mg
• Whipping cream (milk fat)
  
  58 mg
• Natural cheese (blue)
  
  38 mg
• Natural cheese (cream)
  
  38 mg
• Natural cheese (parmesan)
  
  37 mg
• Whole milk powder
  
  35 mg
• Cream (milk and vegetable fat)
  
  34 mg
• Natural cheese (camambert)
  
  32 mg
• Ice cream (high fat)
  
  31 mg
• Whipping cream (milk and vegetable fat)
  
  29 mg
• Natural cheese (gouda)
  
  28 mg
• Natural cheese (emmental)
  
  28 mg
• Cheese spread
  
  27 mg
• Natural cheese (edam)
  
  23 mg
• Coffee whitener (powder, milk fat)
  
  23 mg
• Ice cream (regular)
  
  20 mg
• Human milk
  
  13 mg
• Condensed whole milk, sweetened
  
  13 mg
• Ice milk
  
  9 mg
• Milk containing recombined milk (high fat)
  
  7 mg