The amount of Cereals that contain 0.4 mg of Vitamin B2 (Riboflavin) (181 - 184)

• 

  0.02 mg

  (per 200 g edible portion)

  Somen and Hiyamugi (dry form, boiled)
  × 20
• 

  0.02 mg

  (per 190 g edible portion)

  Udon (dry form, boiled)
  × 20
• 

  0.02 mg

  (per 200 g edible portion)

  Udon (wet form, boiled)
  × 20
• 

  0.03 mg

  (per 275 g edible portion)

  Barley, Noodle (dry form, boiled)
  × 13.3