Palmitoleic acid Content of Milks
885 mg
(per 150 g edible portion)
Cream (milk fat)
87 mg
(per 15 g edible portion)
Natural cheese (cheddar)
150 mg
(per 30 g edible portion)
Whipping cream (milk fat)
989 mg
(per 206 g edible portion)
Natural cheese (emmental)
69 mg
(per 15 g edible portion)
Natural cheese (cream)
86 mg
(per 20 g edible portion)
Process cheese
22 mg
(per 5 g edible portion)
Natural cheese (parmesan)
25 mg
(per 6 g edible portion)
Whole milk powder
62 mg
(per 15 g edible portion)
Natural cheese (gouda)
390 mg
(per 100 g edible portion)
Natural cheese (blue)
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