Protein Content of Milks (21 - 30)

6.6 g

(per 150 g edible portion)
Cream (milk and vegetable fat)
3.9 g

(per 90 g edible portion)
Yogurt (skimmed, sweetened)
0.2 g

(per 5 g edible portion)
Coffee whitener (liquid, vegetable fat)
4.6 g

(per 120 g edible portion)
Ice cream (soft type)
1.1 g

(per 30 g edible portion)
Whipping cream (milk and vegetable fat)
5.7 g

(per 150 g edible portion)
Milk containing recombined milk (low fat)
3.2 g

(per 90 g edible portion)
Yogurt (whole milk, unsweetened)
5.4 g

(per 150 g edible portion)
Raw milk (jersey)
2.1 g

(per 60 g edible portion)
Ice cream (high fat)
5.3 g

(per 150 g edible portion)
Milk containing recombined milk (high fat)

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