. 2023 Nov 20;71(48):18674–18684. doi: 10.1021/acs.jafc.3c06300

Table 1. Content of BLCFA in Foods.

food	percentage of total fatty acids (%)	levels in foods
Animal Sources
yak milk	2.19–6^17−19,42^a	274¹⁹^b
cow milk	1.37–3.44^10,16−18^a	45.5–64.9²⁰⁻²²^b
sheep milk	2.29⁴¹^a	204–502¹⁰^c
goat milk	1.12–2.30^17,18,42^a	109–180¹⁰^c
camel milk	2.16–6.04^16−18,42^a
cheese	1.41–2.94^20,23,24^a	75–833.3^20,21^b
butter	1.84²⁰^a	1470.3²⁰^b
yogurt	1.75–2.01²⁰^a	61.5²⁰^b
beef	1.60–1.89²⁰^a	315–360^20,21^b
tuna	0.14²⁰^a	7.7²⁰^b
Indian marine fish	2.86–7.79³¹^a
American wild freshwater fish	0.52–2.17³⁰^a	3.6–34.6³⁰^b
fish oil	1.6–7.69³²⁻³⁴^a
Plant Sources
chia seeds	0.31³⁷^a	32.2³⁷^c
ginkgo biloba	1.8³⁷^a	25.1³⁷^c
pine nut	0.03³⁷^a	6.0³⁷^c
brussels sprouts	3.7³⁷^a	5.9³⁷^c
Human Milk
	0.36–0.76^16,41,42^a	4.27–7.9⁴⁵^d
Fermented Foods
natto	1⁴⁷^a	21–143⁴⁷^b
douchi	0.08⁴⁷^a	6–8⁴⁷^b
kimchi	0.64⁴⁷^a	3⁴⁷^b
miso	0.37⁴⁷^a	23–24⁴⁷^b
shrimp paste	1.63⁴⁷^a	6–39⁴⁷^b
fish sauce liquid	0.62⁴⁷^a	1⁴⁷^b
fish sauce (paste-like)	0.73⁴⁷^a	29–31⁴⁷^b

g/100 g of total fatty acids.

mg/100 g food.

mg/serving.

mg/100 mL.