Zinc Content of Milks
(1 - 10)
0.4 mg
(per 5 g edible portion)
Natural cheese (parmesan)
8.1 mg
(per 176 g edible portion)
Natural cheese (edam)
8.9 mg
(per 206 g edible portion)
Natural cheese (emmental)
0.6 mg
(per 15 g edible portion)
Natural cheese (cheddar)
0.2 mg
(per 5 g edible portion)
Skimmed milk powder
0.5 mg
(per 15 g edible portion)
Natural cheese (gouda)
0.6 mg
(per 20 g edible portion)
Process cheese
2.8 mg
(per 100 g edible portion)
Natural cheese (camambert)
0.2 mg
(per 8 g edible portion)
Modified milk powder
2.5 mg
(per 100 g edible portion)
Natural cheese (blue)
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