Milks High in Docosapentaenoic acid (n-3) (per 100 g edible portion)

• Natural cheese (emmental)
  
  35 mg
• Natural cheese (parmesan)
  
  30 mg
• Natural cheese (cream)
  
  27 mg
• Cream (milk fat)
  
  27 mg
• Whipping cream (milk fat)
  
  23 mg
• Cheese spread
  
  22 mg
• Natural cheese (gouda)
  
  22 mg
• Natural cheese (edam)
  
  22 mg
• Natural cheese (camambert)
  
  20 mg
• Natural cheese (blue)
  
  17 mg
• Cream (milk and vegetable fat)
  
  13 mg
• Whipping cream (milk and vegetable fat)
  
  11 mg
• Human milk
  
  8 mg
• Goat milk
  
  4 mg
• Natural cheese (cottage)
  
  3 mg
• Ice milk
  
  2 mg
• Yogurt (whole milk, unsweetened)
  
  2 mg
• Milk beverage (coffee flavored)
  
  2 mg
• Ordinary liquid milk
  
  2 mg
• Raw milk (holstein)
  
  2 mg