Milks High in Icosapentaenoic acid (1st - 20th) (per 100 g edible portion)

• Natural cheese (emmental)
  
  26 mg
• Natural cheese (parmesan)
  
  20 mg
• Natural cheese (cream)
  
  20 mg
• Natural cheese (gouda)
  
  19 mg
• Natural cheese (edam)
  
  17 mg
• Cheese spread
  
  16 mg
• Cream (milk fat)
  
  16 mg
• Whipping cream (milk fat)
  
  14 mg
• Natural cheese (camambert)
  
  12 mg
• Natural cheese (blue)
  
  10 mg
• Human milk
  
  8 mg
• Cream (milk and vegetable fat)
  
  8 mg
• Whipping cream (milk and vegetable fat)
  
  7 mg
• Ice cream (high fat)
  
  6 mg
• Ice cream (regular)
  
  4 mg
• Ice cream (soft type)
  
  3 mg
• Condensed whole milk, sweetened
  
  3 mg
• Goat milk
  
  2 mg
• Natural cheese (cottage)
  
  2 mg
• Milk containing recombined milk (high fat)
  
  2 mg