Phosphorus Content of Milks
(21 - 30)
195 mg
(per 150 g edible portion)
Cream (milk and vegetable fat)
132 mg
(per 120 g edible portion)
Ice cream (soft type)
66 mg
(per 60 g edible portion)
Ice cream (high fat)
33 mg
(per 30 g edible portion)
Whipping cream (milk and vegetable fat)
165 mg
(per 150 g edible portion)
Raw milk (jersey)
42 mg
(per 42 g edible portion)
Ice milk
90 mg
(per 90 g edible portion)
Yogurt (skimmed, sweetened)
90 mg
(per 90 g edible portion)
Yogurt (whole milk, unsweetened)
150 mg
(per 150 g edible portion)
Milk containing recombined milk (high fat)
143 mg
(per 150 g edible portion)
Skimmed milk
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