Myristoleic acid Content of Milks
(Initial N)
240 mg
(per 100 g edible portion)
Natural cheese (blue)
220 mg
(per 100 g edible portion)
Natural cheese (camambert)
59 mg
(per 15 g edible portion)
Natural cheese (cheddar)
12 mg
(per 30 g edible portion)
Natural cheese (cottage)
45 mg
(per 15 g edible portion)
Natural cheese (cream)
475 mg
(per 176 g edible portion)
Natural cheese (edam)
597 mg
(per 206 g edible portion)
Natural cheese (emmental)
39 mg
(per 15 g edible portion)
Natural cheese (gouda)
14 mg
(per 5 g edible portion)
Natural cheese (parmesan)
