Table 1.
Sphingolipid content of foods.
| Sphingolipid | Dietary Sources | Content (mg/100 g) | Ref |
|---|---|---|---|
| Sphingomyelin | Bovine Milk, Whole | 9 | [142] |
| Beef | 44–69 | ||
| Egg | 82 | ||
| Cottage Cheese | 139 | ||
| Mackerel | 224 | ||
| Chicken Liver | 291 | ||
| Ceramide | Rice Bran | 5.6 | [144] |
| Soybean | 11.5 | [145] | |
| Cerebroside | Rice Bran | 11.5 | [144] |
| Soybean | 310 | [145] | |
| Corn | 11.5 | [146] | |
| Soybean | 20 | [147] | |
| Amaranth Grain | 39 | [147] | |
| Ganglioside | Bovine Milk, Whole | 0–11 | [148] |
| Mackerel | 6.48 | ||
| Chicken Egg Yolk | 15.9 | ||
| Chicken Liver | 29 | ||
| Total Sphingolipids | All Sources | 200–400 mg consumed/day | [136] |