Docosapentaenoic acid (n-3) Content of Milks
(Initial N)
17 mg
(per 100 g edible portion)
Natural cheese (blue)
20 mg
(per 100 g edible portion)
Natural cheese (camambert)
1 mg
(per 30 g edible portion)
Natural cheese (cottage)
4 mg
(per 15 g edible portion)
Natural cheese (cream)
39 mg
(per 176 g edible portion)
Natural cheese (edam)
72 mg
(per 206 g edible portion)
Natural cheese (emmental)
3 mg
(per 15 g edible portion)
Natural cheese (gouda)
2 mg
(per 5 g edible portion)
Natural cheese (parmesan)
