The amount of Milks that contain 1 mg of Vitamin B2 (Riboflavin) (11 - 20)

• 

  0.08 mg

  (per 20 g edible portion)

  Process cheese
  × 12.5
• 

  0.09 mg

  (per 25 g edible portion)

  Cheese spread
  × 11.1
• 

  0.06 mg

  (per 16 g edible portion)

  Evaporated whole milk
  × 16.7
• 

  0.05 mg

  (per 15 g edible portion)

  Natural cheese (gouda)
  × 20
• 

  0.26 mg

  (per 120 g edible portion)

  Ice cream (soft type)
  × 3.8
• 

  0.03 mg

  (per 15 g edible portion)

  Natural cheese (cream)
  × 33.3
• 

  0.32 mg

  (per 150 g edible portion)

  Raw milk (jersey)
  × 3.1
• 

  0.11 mg

  (per 60 g edible portion)

  Ice cream (high fat)
  × 9.1
• 

  0.27 mg

  (per 150 g edible portion)

  Milk containing recombined milk (low fat)
  × 3.7
• 

  0.26 mg

  (per 150 g edible portion)

  Milk containing recombined milk (high fat)
  × 3.8