Docosapentaenoic acid (n-3) Content of Milks
(11 - 20)
20 mg
(per 150 g edible portion)
Cream (milk and vegetable fat)
3 mg
(per 30 g edible portion)
Whipping cream (milk and vegetable fat)
6 mg
(per 150 g edible portion)
Goat milk
1 mg
(per 30 g edible portion)
Natural cheese (cottage)
1 mg
(per 42 g edible portion)
Ice milk
2 mg
(per 90 g edible portion)
Yogurt (whole milk, unsweetened)
3 mg
(per 150 g edible portion)
Milk beverage (coffee flavored)
3 mg
(per 150 g edible portion)
Ordinary liquid milk
3 mg
(per 150 g edible portion)
Raw milk (holstein)
2 mg
(per 150 g edible portion)
Milk containing recombined milk (high fat)
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