Vitamin B2 (Riboflavin) Content of Milks
(11 - 20)
0.08 mg
(per 20 g edible portion)
Process cheese
0.09 mg
(per 25 g edible portion)
Cheese spread
0.06 mg
(per 16 g edible portion)
Evaporated whole milk
0.05 mg
(per 15 g edible portion)
Natural cheese (gouda)
0.26 mg
(per 120 g edible portion)
Ice cream (soft type)
0.03 mg
(per 15 g edible portion)
Natural cheese (cream)
0.32 mg
(per 150 g edible portion)
Raw milk (jersey)
0.11 mg
(per 60 g edible portion)
Ice cream (high fat)
0.27 mg
(per 150 g edible portion)
Milk containing recombined milk (low fat)
0.26 mg
(per 150 g edible portion)
Milk containing recombined milk (high fat)
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