The amount of Milks that contain 340 μg of Vitamin B9 (Folate)
(11 - 20)
10 μg
(per 90 g edible portion)
Yogurt (whole milk, unsweetened)
×
34
1 μg
(per 5 g edible portion)
Natural cheese (parmesan)
×
340
21 μg
(per 206 g edible portion)
Natural cheese (emmental)
×
16.2
8 μg
(per 150 g edible portion)
Ordinary liquid milk
×
42.5
8 μg
(per 150 g edible portion)
Raw milk (holstein)
×
42.5
3 μg
(per 90 g edible portion)
Yogurt (skimmed, sweetened)
×
113
1 μg
(per 30 g edible portion)
Whipping cream (vegetable fat)
×
340
5 μg
(per 150 g edible portion)
Cream (vegetable fat)
×
68
5 μg
(per 150 g edible portion)
Raw milk (jersey)
×
68
3 μg
(per 150 g edible portion)
Cream (milk and vegetable fat)
×
113
<
1
2
3
>
