Icosenoic acid Content of Milks
(Initial N)
68 mg
(per 100 g edible portion)
Natural cheese (blue)
58 mg
(per 100 g edible portion)
Natural cheese (camambert)
13 mg
(per 15 g edible portion)
Natural cheese (cheddar)
3 mg
(per 30 g edible portion)
Natural cheese (cottage)
10 mg
(per 15 g edible portion)
Natural cheese (cream)
72 mg
(per 176 g edible portion)
Natural cheese (edam)
150 mg
(per 206 g edible portion)
Natural cheese (emmental)
8 mg
(per 15 g edible portion)
Natural cheese (gouda)
3 mg
(per 5 g edible portion)
Natural cheese (parmesan)
