The amount of Milks that contain 0.2 mg of Vitamin B1 (Thiamin) (61 - 65)

• 

  0.03 mg

  (per 150 g edible portion)

  Raw milk (jersey)
  × 6.7
• 

  0.02 mg

  (per 150 g edible portion)

  Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
  × 10
• 

  0.02 mg

  (per 150 g edible portion)

  Yogurt (liquid type)
  × 10
• 

  0.02 mg

  (per 150 g edible portion)

  Cream (milk and vegetable fat)
  × 10
• 

  0.02 mg

  (per 150 g edible portion)

  Milk beverage (fruit flavored)
  × 10