Zinc Content of Milks
(Initial N)
2.5 mg
(per 100 g edible portion)
Natural cheese (blue)
2.8 mg
(per 100 g edible portion)
Natural cheese (camambert)
0.6 mg
(per 15 g edible portion)
Natural cheese (cheddar)
0.2 mg
(per 30 g edible portion)
Natural cheese (cottage)
0.1 mg
(per 15 g edible portion)
Natural cheese (cream)
8.1 mg
(per 176 g edible portion)
Natural cheese (edam)
8.9 mg
(per 206 g edible portion)
Natural cheese (emmental)
0.5 mg
(per 15 g edible portion)
Natural cheese (gouda)
0.4 mg
(per 5 g edible portion)
Natural cheese (parmesan)
