The amount of Milks that contain 0.9 mg of Vitamin B2 (Riboflavin)
(21 - 30)
0.08 mg
(per 20 g edible portion)
Process cheese
×
11.3
0.09 mg
(per 25 g edible portion)
Cheese spread
×
10
0.06 mg
(per 16 g edible portion)
Evaporated whole milk
×
15
0.05 mg
(per 15 g edible portion)
Natural cheese (gouda)
×
18
0.26 mg
(per 120 g edible portion)
Ice cream (soft type)
×
3.5
0.03 mg
(per 15 g edible portion)
Natural cheese (cream)
×
30
0.32 mg
(per 150 g edible portion)
Raw milk (jersey)
×
2.8
0.11 mg
(per 60 g edible portion)
Ice cream (high fat)
×
8.2
0.27 mg
(per 150 g edible portion)
Milk containing recombined milk (low fat)
×
3.3
0.26 mg
(per 150 g edible portion)
Milk containing recombined milk (high fat)
×
3.5
<
1
2
…
5
>