Icosadienoic acid Content of Milks
(11 - 20)
1 mg
(per 15 g edible portion)
Natural cheese (gouda)
2 mg
(per 30 g edible portion)
Whipping cream (milk and vegetable fat)
5 mg
(per 176 g edible portion)
Natural cheese (edam)
2 mg
(per 150 g edible portion)
Goat milk
-
(per 42 g edible portion)
Ice milk
-
(per 30 g edible portion)
Natural cheese (cottage)
1 mg
(per 90 g edible portion)
Yogurt (whole milk, unsweetened)
2 mg
(per 150 g edible portion)
Milk beverage (coffee flavored)
2 mg
(per 150 g edible portion)
Milk containing recombined milk (high fat)
2 mg
(per 150 g edible portion)
Ordinary liquid milk
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