The amount of Cereals that contain 0.7 mg of Vitamin B2 (Riboflavin)
(21 - 30)
0.13 mg
(per 100 g edible portion)
Rice-koji
×
5.4
0.01 mg
(per 10 g edible portion)
Buckwheat flour (straight)
×
70
0.11 mg
(per 100 g edible portion)
Pizza crust
×
6.4
0.02 mg
(per 20 g edible portion)
Corn (whole grain, raw)
×
35
0.02 mg
(per 20 g edible portion)
Parboiled grain
×
35
0.01 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
×
70
0.01 mg
(per 7 g edible portion)
Barley, Roasted flour
×
70
0.12 mg
(per 130 g edible portion)
Buckwheat noodle (wet form, raw)
×
5.8
0.01 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
×
70
0.01 mg
(per 15 g edible portion)
Corn (corn meal)
×
70
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