Icosadienoic acid Content of Milks
16 mg
(per 60 g edible portion)
Ice cream (high fat)
20 mg
(per 150 g edible portion)
Cream (milk fat)
3 mg
(per 30 g edible portion)
Whipping cream (milk fat)
8 mg
(per 100 g edible portion)
Natural cheese (blue)
1 mg
(per 15 g edible portion)
Natural cheese (cream)
7 mg
(per 100 g edible portion)
Natural cheese (camambert)
12 mg
(per 206 g edible portion)
Natural cheese (emmental)
9 mg
(per 150 g edible portion)
Cream (milk and vegetable fat)
1 mg
(per 25 g edible portion)
Cheese spread
-
(per 5 g edible portion)
Natural cheese (parmesan)
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