The amount of Eggs that contain 1.8 mg of Vitamin B2 (Riboflavin)

• 

  0.15 mg

  (per 18 g edible portion)

  Hen's egg (yolk, dried)
  × 12
• 

  0.15 mg

  (per 18 g edible portion)

  Hen's egg (yolk, sugared)
  × 12
• 

  0.08 mg

  (per 13 g edible portion)

  Japanese quail's egg (whole, raw)
  × 22.5
• 

  0.09 mg

  (per 18 g edible portion)

  Hen's egg (yolk, raw)
  × 20
• 

  0.09 mg

  (per 17 g edible portion)

  Hen's egg (yolk, boiled)
  × 20
• 

  0.23 mg

  (per 63 g edible portion)

  Hen's egg (whole, raw)
  × 7.8
• 

  0.17 mg

  (per 43 g edible portion)

  Hen's egg (whole, poached)
  × 10.6
• 

  0.2 mg

  (per 50 g edible portion)

  Hen's egg (whole, boiled)
  × 9
• 

  0.14 mg

  (per 36 g edible portion)

  Hen's egg (white, raw)
  × 12.9
• 

  0.13 mg

  (per 37 g edible portion)

  Hen's egg (white, boiled)
  × 13.8