Icosadienoic acid Content of Milks
(Initial N)
8 mg
(per 100 g edible portion)
Natural cheese (blue)
7 mg
(per 100 g edible portion)
Natural cheese (camambert)
0 mg
(per 15 g edible portion)
Natural cheese (cheddar)
-
(per 30 g edible portion)
Natural cheese (cottage)
1 mg
(per 15 g edible portion)
Natural cheese (cream)
5 mg
(per 176 g edible portion)
Natural cheese (edam)
12 mg
(per 206 g edible portion)
Natural cheese (emmental)
1 mg
(per 15 g edible portion)
Natural cheese (gouda)
-
(per 5 g edible portion)
Natural cheese (parmesan)
