The amount of Cereals that contain 0.3 mg of Vitamin B2 (Riboflavin)
(181 - 184)
0.02 mg
(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
×
15
0.02 mg
(per 190 g edible portion)
Udon (dry form, boiled)
×
15
0.02 mg
(per 200 g edible portion)
Udon (wet form, boiled)
×
15
0.03 mg
(per 275 g edible portion)
Barley, Noodle (dry form, boiled)
×
10
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