Myristic acid Content of Milks
6450 mg
(per 150 g edible portion)
Cream (milk fat)
1110 mg
(per 30 g edible portion)
Whipping cream (milk fat)
495 mg
(per 15 g edible portion)
Natural cheese (cheddar)
480 mg
(per 15 g edible portion)
Natural cheese (cream)
150 mg
(per 5 g edible portion)
Natural cheese (parmesan)
6180 mg
(per 206 g edible portion)
Natural cheese (emmental)
435 mg
(per 15 g edible portion)
Natural cheese (gouda)
2700 mg
(per 100 g edible portion)
Natural cheese (blue)
4752 mg
(per 176 g edible portion)
Natural cheese (edam)
4050 mg
(per 150 g edible portion)
Cream (milk and vegetable fat)
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