The amount of Milks that contain 40 μg of Vitamin B9 (Folate) (11 - 20)

• 

  10 μg

  (per 90 g edible portion)

  Yogurt (whole milk, unsweetened)
  × 4
• 

  1 μg

  (per 5 g edible portion)

  Natural cheese (parmesan)
  × 40
• 

  21 μg

  (per 206 g edible portion)

  Natural cheese (emmental)
  × 1.9
• 

  8 μg

  (per 150 g edible portion)

  Ordinary liquid milk
  × 5
• 

  8 μg

  (per 150 g edible portion)

  Raw milk (holstein)
  × 5
• 

  3 μg

  (per 90 g edible portion)

  Yogurt (skimmed, sweetened)
  × 13.3
• 

  1 μg

  (per 30 g edible portion)

  Whipping cream (vegetable fat)
  × 40
• 

  5 μg

  (per 150 g edible portion)

  Cream (vegetable fat)
  × 8
• 

  5 μg

  (per 150 g edible portion)

  Raw milk (jersey)
  × 8
• 

  3 μg

  (per 150 g edible portion)

  Cream (milk and vegetable fat)
  × 13.3