The amount of Cereals that contain 0.9 mg of Vitamin B2 (Riboflavin) (141 - 150)

• 

  0.01 mg

  (per 50 g edible portion)

  Yaki-onigiri
  × 90
• 

  0.03 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (brown rice)
  × 30
• 

  0.02 mg

  (per 94 g edible portion)

  Fu, Gluten products (steamed tubular type)
  × 45
• 

  0.02 mg

  (per 100 g edible portion)

  Dried Okinawa noodle (dry form, boiled)
  × 45
• 

  0.04 mg

  (per 200 g edible portion)

  Okinawa noodle (wet form, boiled)
  × 22.5
• 

  0.02 mg

  (per 100 g edible portion)

  Chinese noodle (wet form, raw)
  × 45
• 

  0.04 mg

  (per 180 g edible portion)

  Tenobe-somen and Tenobehiyamugi (dry form, raw)
  × 22.5
• 

  0.04 mg

  (per 180 g edible portion)

  Somen and Hiyamugi (dry form, raw)
  × 22.5
• 

  0.04 mg

  (per 180 g edible portion)

  Udon (dry form, raw)
  × 22.5
• 

  0.01 mg

  (per 68 g edible portion)

  Kiritanpo
  × 90