The amount of Meats that contain 1.7 mg of Vitamin B2 (Riboflavin)
(21 - 30)
0.17 mg
(per 60 g edible portion)
Swine, Pork, medium type breed (boston butt, lean, raw)
×
10
0.32 mg
(per 110 g edible portion)
Cattle, Imported beef (rump, lean, raw)
×
5.3
0.25 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
×
6.8
0.03 mg
(per 12 g edible portion)
Swine, Ham (boneless)
×
56.7
0.11 mg
(per 40 g edible portion)
Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
×
15.5
0.17 mg
(per 60 g edible portion)
Swine, Pork, large type breed (boston butt, lean, raw)
×
10
0.24 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
×
7.1
0.12 mg
(per 45 g edible portion)
Swine, Pork, medium type breed (picnic shoulder, lean, raw)
×
14.2
0.27 mg
(per 100 g edible portion)
Swine, Pork, large type breed (fillet, lean, raw)
×
6.3
0.12 mg
(per 45 g edible portion)
Swine, Pork, large type breed (picnic shoulder, lean, raw)
×
14.2
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