Docosenoic acid Content of Milks
(1 - 10)
27 mg
(per 206 g edible portion)
Natural cheese (emmental)
17 mg
(per 150 g edible portion)
Cream (milk fat)
10 mg
(per 100 g edible portion)
Natural cheese (blue)
3 mg
(per 30 g edible portion)
Whipping cream (milk fat)
2 mg
(per 25 g edible portion)
Cheese spread
9 mg
(per 150 g edible portion)
Cream (milk and vegetable fat)
2 mg
(per 30 g edible portion)
Whipping cream (milk and vegetable fat)
-
(per 15 g edible portion)
Natural cheese (gouda)
1 mg
(per 60 g edible portion)
Ice cream (high fat)
1 mg
(per 90 g edible portion)
Yogurt (whole milk, unsweetened)
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