Vitamin B2 (Riboflavin) Content of Foods
(1 - 10)
0.11 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
0.72 mg
(per 20 g edible portion)
Swine, Offal (liver, raw)
0.9 mg
(per 30 g edible portion)
Cattle, Offal (liver, raw)
0.08 mg
(per 3 g edible portion)
Purple laver (dried)
0.07 mg
(per 3 g edible portion)
Purple laver (toasted)
0.07 mg
(per 3 g edible portion)
Purple laver (seasoned and toasted)
0.06 mg
(per 3 g edible portion)
Iwa-nori (dried)
0.02 mg
(per 1 g edible portion)
Parsley (dried)
2.02 mg
(per 105 g edible portion)
Maitake (dried)
0.81 mg
(per 45 g edible portion)
Chicken, Offal (liver, raw)
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