Milks Low in Icosadienoic acid (41st - 52nd) (per 100 g edible portion)

• Natural cheese (parmesan)
  
  5 mg
• Cheese spread
  
  5 mg
• Cream (milk and vegetable fat)
  
  6 mg
• Natural cheese (emmental)
  
  6 mg
• Natural cheese (camambert)
  
  7 mg
• Natural cheese (cream)
  
  8 mg
• Natural cheese (blue)
  
  8 mg
• Human milk
  
  9 mg
• Whipping cream (milk fat)
  
  11 mg
• Cream (milk fat)
  
  13 mg
• Ice cream (regular)
  
  17 mg
• Ice cream (high fat)
  
  26 mg