Myristic acid Content of Milks
(Initial N)
2700 mg
(per 100 g edible portion)
Natural cheese (blue)
2300 mg
(per 100 g edible portion)
Natural cheese (camambert)
495 mg
(per 15 g edible portion)
Natural cheese (cheddar)
132 mg
(per 30 g edible portion)
Natural cheese (cottage)
480 mg
(per 15 g edible portion)
Natural cheese (cream)
4752 mg
(per 176 g edible portion)
Natural cheese (edam)
6180 mg
(per 206 g edible portion)
Natural cheese (emmental)
435 mg
(per 15 g edible portion)
Natural cheese (gouda)
150 mg
(per 5 g edible portion)
Natural cheese (parmesan)
