Docosapentaenoic acid (n-3) Content of Milks
(1 - 10)
72 mg
(per 206 g edible portion)
Natural cheese (emmental)
2 mg
(per 5 g edible portion)
Natural cheese (parmesan)
4 mg
(per 15 g edible portion)
Natural cheese (cream)
41 mg
(per 150 g edible portion)
Cream (milk fat)
7 mg
(per 30 g edible portion)
Whipping cream (milk fat)
6 mg
(per 25 g edible portion)
Cheese spread
3 mg
(per 15 g edible portion)
Natural cheese (gouda)
39 mg
(per 176 g edible portion)
Natural cheese (edam)
20 mg
(per 100 g edible portion)
Natural cheese (camambert)
17 mg
(per 100 g edible portion)
Natural cheese (blue)
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