Milks Low in Iron (21st - 40th) (per 100 g edible portion)

• Yogurt (skimmed, sweetened)
  
  0.1 mg
• Yogurt (liquid type)
  
  0.1 mg
• Lactic acid bacteria beverage (pasteurized after fermentation)
  
  0.1 mg
• Natural cheese (cottage)
  
  0.1 mg
• Natural cheese (cream)
  
  0.1 mg
• Ice cream (high fat)
  
  0.1 mg
• Ice cream (regular)
  
  0.1 mg
• Ice milk
  
  0.1 mg
• Lactic ice (regular)
  
  0.1 mg
• Lactic ice (low fat)
  
  0.1 mg
• Ice cream (soft type)
  
  0.1 mg
• Sherbet
  
  0.1 mg
• Goat milk
  
  0.1 mg
• Evaporated whole milk
  
  0.2 mg
• Condensed whole milk, sweetened
  
  0.2 mg
• Cream (milk and vegetable fat)
  
  0.2 mg
• Cream (vegetable fat)
  
  0.2 mg
• Whipping cream (vegetable fat)
  
  0.2 mg
• Natural cheese (camambert)
  
  0.2 mg
• Cheese spread
  
  0.2 mg