Hexanoic acid Content of Fats and Oils
180 mg
(per 10 g edible portion)
Fermented butter
136 mg
(per 8 g edible portion)
Unsalted butter
136 mg
(per 8 g edible portion)
Salted butter
5 mg
(per 15 g edible portion)
Margarin (soft type)
0 mg
(per 12 g edible portion)
Shortening
0 mg
(per 15 g edible portion)
Margarin (fat spread)
0 mg
(per 10 g edible portion)
Beef tallow
